Potatoes are stored best in a paper bag in a cool, dark spot in the kitchen. See The Potato article from June for more information.

1 tablespoon olive oil or butter
1 onion, finely diced
2 small bay leaves
1 pound potatoes, peeled
Salt and freshly cracked pepper
1 tablespoon chopped parsley

Heat the oil in a heavy soup pot over medium heat, add the onions and bay leaves, and cook slowly.  Meanwhile, quarter each potato lengthwise, then thinly slice.  Irregular pieces are fine- the smaller ones will fall apart, giving body to the soup.

Add the potatoes, raise the heat, and sauté, stirring frequently, until the onions begin to color and a glaze builds up on the bottom of the pan, about 10 minutes.  Add ¾ teaspoon salt and 1/2 cup water.  Scrape the bottom of the pot to loosen the solids.  Add 1 quart water and bring to a boil.  Lower the heat and simmer, partially covered, until the potatoes are soft, about 30 minutes.  Remove the bay leaves, taste for salt, season with pepper, and stir in the parsley.  For a soup with more body, pass 1 or 2 cups through a food mill.  Serves 2-4.
Adapted from Vegetarian Cooking for Everyone by Deborah Madison.