Make this soup almost fat-free by making it in a slow-cooker, in which
case you can skip the sauteeing of the onion in olive oil. Just throw
it all in slow-cooker and fuhgeddaboudit.
2 tbsp. extra-virgin olive oil
1 cup chopped white onion
4 cups low-sodium chicken broth, or vegetable broth
2 lbs. russet potatoes, peeled, cut into 1/2″ pieces
1 head garlic, cloves separated & peeled (don’t worry…flavour gets
really mellow as it simmers)
1 bay leaf
1/4 cup minced chives or green onions
2 tsp. minced fresh thyme or 3/4 tsp. dried (I have also used oregano
or dill instead – both work nicely)
Heat olive oil in heavy large saucepan over medium heat. Add onion
and 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. Coarsely puree soup (either in
blender or with one of those hand-held immersion blender thingies),
season to taste with salt and pepper. Ladle soup into bowls, sprinkle
with chives and thyme and serve.