Several times when we were young, broke, and expecting company for dinner, I fixed a big pot of this soup. With homemade bread, or a French baguette or Cuban bread, a big boiled Georgia style sausage and perhaps sliced cheddar cheese, the meal never failed to cause raves and compliments. Great on a cold and rainy or windy evening, it's fine as a light summer meal too, perhaps with sandwiches or a salad. It's quick and easy to prepare.
1 medium onion
Add milk and black pepper. Bring almost to a boil; cover and turn heat low. Simmer, do NOT boil, for 20 to 30 minutes. Taste, and correct salt and pepper if needed.
If you like a little more consistency, remove about 1/2 C. cooked potato, mash fine, and stir back into the soup. Or add a Tbsp. or two of potato flakes, stirring well.
Note #1: The flavor is best with real butter. You can use margarine or healthier oil, but don't expect the same taste.
Note #2: You can substitute fennel seed, dill seed, or chopped or dried dill for the caraway.
Note #3: I used to use whole milk in this soup; if you use 1% or skim, the flavor will suffer, but you can improve it by adding a small amount of canned evaporated milk after its finished.