Bring to a gentle boil and cook, uncovered, for 15-20 minutes, until the potatoes are fork tender. Make it creamy! Working in batches, remove half of the soup (vegetables and liquid) to a blender ...
The soup itself is so easy to make — sliced onions ... you can use half-and-half instead of heavy cream. Peel the potatoes and transfer the potato skins to a few layers of paper towels.