Potato and Garlic Soup With Herbs

• olive oil (preferably extra-virgin)↗2 tablespoons
• chopped onion1 cup
• canned low sodium chicken broth or 4 cups vegetable broth↗4 cups
• russet potatoes, peeled, cut into 1/2 inch pieces↗2 lbs
• garlic cloves, peeled↗6
• bay leaf↗1
• minced chives or 1/4 cup green onion1⁄4 cup
• minced fresh thyme or 3/4 teaspoon dried thyme2 teaspoons

Step-by-step instructions

1. 1

   Heat olive oil in heavy large saucepan over medium heat.

2. 2

   Add onion, sauté until golden, about 10 minutes.

3. 3

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

4. 4

   Reduce heat to medium-low; cover and simmer until potatoes are very tender, about 20 minutes.

5. 5

   Cool slightly.

6. 6

   Discard bay leaf.

7. 7

   Coarsely puree soup in blender 1 cup at a time, about 20 seconds per batch (do not overprocess).

8. 8

   Return soup to same saucepan.

9. 9

   Season to taste with salt and pepper.

10. 10

    Simmer until heated through.

11. 11

    Ladle soup into bowls.

12. 12

    Sprinkle with chives and thyme and serve.