Shallot Potato Soup

I made this soup on a night when I was away from my other and it was cold outside. Not being in a cold mood, I decided to make something to warm me up, and this soup was the answer. The metal bowl that it's pictured in is one that I bought from REI a while back, and it works fine for whipping up a single portion of something. The ingredient list for this soup was pretty small, though came together for magic:

2 small Red potatoes, cubed

1 medium Shallot, diced fine

1 T Butter

Water to cover

1 Vegetable bouillon cube

1/2 T Dried thyme (maybe, I just threw in a decent amount)

Salt and Pepper to taste

1/2 C Milk (again, loose estimate)

I sauteed the shallot in the butter until they were past translucent, added some vodka to deglaze, and then threw in the potatoes and covered with water. I added the bouillon cube and thyme once it was boiling, and let it boil for about 10 minutes before checking it. At that point, I added some salt and pepper until it tasted right, and added a few decent glugs of milk.

This is a lot like potatoes I ate as a kid, which were cooked much the same way, but the addition of thyme and vegetable bouillon really make this whole dish shine. I tossed some in some chives I've been growing on my balcony for good measure, though they didn't really do much one way or the other.

Update: The decent gap between the last post and this one was due to me being out of town, eating a lot of restaurant food and cooking things I've cooked before. For the sake of novelty, I'm not going to blog about any of those things.