I encountered the most delicious potato soup when I was in an Irish bar in Austin, Texas. It was thick, rich, and addictive. Unfortunately, I have no idea how it was made.
I have tried my best to recreate it and have found a delicious, not quite the same, alternative.
6 large or 8 medium potatoes
1 cup of freshly grated parmesan cheese
1 litre of vegetable stock
400-600 mls cream (depending on how creamy you like your soup)
Extra virgin olive oil for frying — approximately 3 tablespoons
Salt and pepper to taste
Chop the onion and saute in the oil until soft.
Cut potatoes into cubes and saute with the mostly cooked onions for five minutes.
Add vegetable stock, bring to the boil, then reduce heat and leave to simmer.
When potatoes are soft add the parmesan cheese
Wait five minutes then add the cream
Stir thoroughly and leave to simmer for 5-10 minutes
Serve with a dash of pepper.