Potato And Garlic Soup With Herbs

Course : Soups
Serves: 4
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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 cloves garlic peeled
1 piece bay leaf
1/4 Cup minced chives or green onions
2 Teaspoons minced fresh thyme or
3/4 Teaspoon dried

Preparation / Directions:

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

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