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Categories:Viewed: 39 - Published at: 6 years ago
Ingredients
- 1 1/2 tablespoons olive oil
- 1 cup onion, chopped
- 4 cups low sodium vegetable broth
- 4 cups water
- 2 lbs russet potatoes, peeled and cut into 1/2 inch pieces
- 7 large garlic cloves, peeled
- salt and pepper
Method
- Heat oil in a large saucepan over medium heat.
- Add onion and cook, stirring often, for 10 minutes or until golden.
- Add broth, water, potatoes, and garlic. Bring to a boil.
- Reduce heat to medium-low. Cover and simmer 20 minutes or until potatoes are very tender.
- Cool slightly.
- Coarsely puree soup in a blender or food processor 1 cup at a time. (Or puree the whole batch in the pot with an immersion blender.).
- Don't over process!
- Return soup to pan, and season with salt and pepper.
- Simmer until heated through.
