At a glance
Start by softening chopped onion in lard, then add the potatoes, spices and water, and simmer everything until tender. Finish the soup by mellowing it with milk and thickening it with a simple roux, which is briefly simmered in before seasoning with salt, pepper and, if you like, a splash of vinegar.
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Fry the onion
Heat a large pot. Once hot, add the lard. Fry the chopped onion in it until translucent.
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Cook the potatoes
Add the diced potatoes to the pot with the onion. Pour in enough water to cover all the potatoes. Season with salt, add the bay leaf, allspice and caraway seeds. Cook until almost tender. Add the milk and stir.
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Make the roux
Melt the lard and stir in the flour. Pour into the soup, mix well and let the soup simmer for 10 minutes. Season to taste with salt and pepper, and if you like your soup a little tangier, add a splash of vinegar.
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