Blue-Potato Soup

• 3 tablespoons unsalted butter
• 1 medium onion, coarsely chopped
• 1 1/2 pounds blue potatoes, peeled and quartered
• 6 cups good chicken or vegetable stock
• 1 bay leaf
• 1 cup milk or light cream
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon freshly ground pepper
• Salt to taste

1. Melt the butter in a 3-quart saucepan over medium heat.
2. Add the onion and saute until translucent, about 8 minutes.
3. Add the potatoes, stock and bay leaf and heat to boiling over medium-high heat.
4. Cover and simmer until the potatoes are tender, about 25 minutes.
5. Remove the bay leaf.
6. In batches, carefully puree the mixture in a blender or food processor.
7. (Do not overblend or potatoes will get gluey.)
8. Place in a clean saucepan and stir in the milk or cream.
9. Season with nutmeg, pepper and salt.

unsalted butter, onion, potatoes, chicken, bay leaf, milk, ground nutmeg, freshly ground pepper, salt

Taken from cooking.nytimes.com/recipes/5980 (may not work)