Garlic and Potato Soup

• 1 1/2 Tbs. olive oil
• 1 cup chopped onion (about 1 medium)
• 4 cups low-sodium vegetable broth
• 2 lb. russet potatoes, peeled and cut into 1/2-inch pieces
• 7 large cloves garlic, peeled

1. Heat oil in large, heavy saucepan over medium heat.
2. Add onion, and cook, stirring often, 10 minutes, or until golden.
3. Add broth, 4 cups water, potatoes and garlic, and bring to a boil.
4. Reduce heat to medium-low, cover and simmer 20 minutes, or until potatoes are very tender.
5. Cool slightly.
6. Coarsely puree soup in blender or food processor 1 cup at a time, about 20 seconds per batch, or puree in pot with immersion blender.
7. Do not overprocess.
8. Return soup to pan.
9. Season to taste with salt and pepper.
10. Simmer until heated through.
11. Ladle soup into bowls, and serve immediately.

olive oil, onion, lowsodium, russet potatoes, garlic

Taken from www.vegetariantimes.com/recipe/garlic-and-potato-soup/ (may not work)