Source: In Fine Balance, December 16, 2012
- A small amount of olive oil to sauté the vegetables
- 1 small yellow onion, peeled and chopped
- 1 small carrot, peeled and chopped
- 1 celery stock, chopped
- 1-1/2 lbs white, russet or Yukon gold potatoes, peeled, chopped
- Cloves from a whole head of garlic (yes, all of it), peeled
- 6-7 cups of liquid, I highly recommend several cups of a good quality vegetable stock plus water to make the required amount
- salt and pepper to taste
- 1 teaspoon of dried thyme
- 1 bay leaf
Heat olive oil in a large sauté or soup pot over medium heat. Add onion, carrot, and celery. Saute about 5 minutes as the vegetables start to become fragrant and tender. Add garlic, potatoes, stock and water, thyme and bay leaf. Bring to a boil, then reduce to a simmer. Add some salt and pepper. Slightly cover, and simmer until all the vegetables are very tender, about 30 minutes.
Remove the soup from the heat. Using a blender or a food processor and puree the soup in batches. Careful to vent the blender lid to allow steam to escape.
Return to pot and bring up to serving temperature. Check for seasonings. Serve with chives and croutons.