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Potato and Garlic Soup With Herbs very yummy soup

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Potato and Garlic Soup With Herbs

 

2 tablespoons extra virgin olive oil

1 cup chopped onion

4 cups canned vegetable broth or homemade

2 pounds russet potatoes, peeled, cut into 1/2-inch

pieces

6 large garlic cloves, peeled

1 bay leaf

1/4 cup minced chives or green onions

2 teaspoons minced fresh thyme or 3/4 teaspoon dried

 

Heat olive oil in heavy large saucepan over medium

heat. Add onion, saute until golden, about 10 minutes.

Add broth, potatoes, garlic and bay leaf; bring to

boil. Reduce heat to medium-low; cover

and simmer until potatoes are very tender, about 20

minutes. Cool slightly. Discard bay leaf. Coarsely

puree soup in blender 1 cup at a time, about 20

seconds per batch (do not overprocess). Return soup

to same saucepan. Season to taste with salt and

pepper. Simmer until heated through. Ladle soup into

bowls. Sprinkle with chives and thyme and serve.

Serves 4.

 

 

 

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