Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        Tablespoons  olive oil (preferable extra virgin)
  1                Cup  chopped onion
  4               Cups  canned low salt chicken broth or
                        vegetable broth
  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

Preparation:

Heat olive oil in heavy large saucepan oven medium heat.Add onion,saute until golden,about 10 minutes.Add broth.potatoes,garlic and bay leaf;bring to a boil,Reduce heat to medium-low;cover and simmer until potatoes are very tender,about 20 minutes.Cool slightly,Discard bay leaf.Corsely 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 throuogh.Ladel soup into bowls.Sprinkle with chives andthyme and serve.

Nutritional Information:

805 Calories (kcal); 1g Total Fat; (1% calories from fat); 22g Protein; 183g Carbohydrate; 0mg Cholesterol; 62mg Sodium