Recipe by spatchcock
Great soup recipe, perfect for colder days.
Top Review by Missy Wombat
This is a great soup and the bayleaf and thyme helps make it that way. I used fresh thyme and spring onions which were perfect. The amount made was easily polished off by two adults and a toddler. It is also a reasonably quick recipe and can be produced within the hour.
- 2 tablespoons olive oil (preferably extra-virgin)
- 1 cup chopped onion
- 4 cups canned low sodium chicken broth or 4 cups vegetable broth
- 2 lbs russet potatoes, peeled, cut into 1/2 inch pieces
- 6 garlic cloves, peeled
- 1 bay leaf
- 1⁄4 cup minced chives or 1⁄4 cup green onion
- 2 teaspoons minced fresh thyme or 3⁄4 teaspoon dried thyme
Directions See How It's Made
- Heat olive oil in heavy large saucepan over medium heat.
- Add onion, sauté 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.