Potato Soup With Egyptian Walking Onion Scallions. 31 Mar 24.

 Potato soup gets eaten a lot here.  The Egyptian Walking Onions are a nice addition from the garden.

I don't use an actual recipe.  My mother made this often.  It's simple.   About 2 cups of peeled, sliced red, white, or yellow potatoes.  One medium onion, diced.  One tbsp margarine.  Two big cloves of garlic, crushed.  One teaspoon onion powder.   One tsp salt.   1/2 cup of milk.  Enough water to cover and then an inch deeper.  Finely chopped scallion, one per bowl.  Pepper.

I sauté the onion in the margarine until clear, in a large pan.  Add about a cup of water, the potatoes, salt, milk, garlic, onion powder, then enough water to cover about an inch above the potatoes.  Bring to boil.  Simmer 15 minutes.

After cooking, I add the pepper to taste, and one finely sliced scallion.  The scallion will be tender (green parts) and tender-crunchy (white parts).

I use an induction burner set on power lever 5 for the sauté and cooking.  It has a self-limited power boost to get up to temperature.  Once the soup is lightly boiling, I reduce to a simmer, power level 2, for 15 min.

To reheat, it depends on how much soup there is.  Usually power level 3 or 4.