Potato Olive Soup

It’s soup season and for a change I jazzed up my first potato soup of the Fall with some chopped olives, great combination.  Start by sautéing a couple of chopped onions in a soup pot until they are soft then add four or more cubed potatoes and fill with enough water to cover.  Before bringing to a boil add a teaspoon of Better Than Bouillon or your favorite chicken stock and a generous amount of ground black pepper.  Once it comes to a boil turn the heat down to a simmer and cook until the potatoes are soft.  At this point I like to taste the broth and decide how much more chicken stock and kosher salt to add before simmering for another five minutes or enough time for the chicken stock to dissolve.  Next, I run it in batches through the cuisinart transferring the soup to a second pot.  Time for the chopped olives, add several heaping tablespoons or more of prepared or freshly pitted and chopped kalamata olives and simmer for another ten to twenty minutes so they can impart their flavor.  Eat up.