Potato Garlic Vichyssoise

• 1 large onion, finely chopped
• 2 Tbsp. virgin olive oil
• 1 medium head garlic, broken into cloves, peeled and finely chopped
• 1 1/2 lb. potatoes, peeled and diced
• 5 c. chicken broth
• salt and freshly ground pepper to taste
• grating of nutmeg
• 1 c. light cream or milk
• 1 c. milk

1. In a large, heavy saucepan, cook the onion in the oil until soft, about 3 minutes.
2. Add the garlic and potatoes and toss with the onion.
3. Add the broth, salt, pepper and nutmeg.
4. Simmer for 15 minutes until the potatoes are tender.
5. With a potato masher or back of a large cooking spoon, mash the potatoes coarsely.
6. Don't worry if the results are uneven.
7. Continue until the soup thickens slightly.
8. Add the cream and milk (or all milk) and heat slowly to a simmer.
9. Adjust seasoning, chill and serve.
10. Makes 6 servings.

onion, virgin olive oil, head garlic, potatoes, chicken broth, salt, nutmeg, light cream, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=217571 (may not work)