Garlic And Parsley Soup

• 2 vidalia onion coarsely, chopped
• 1 pound roasted garlic oven-
• 1 1/2 pounds parsley organic, cleaned, and, stemmed
• 5 ounces yukon gold potato coarsely, chopped
• 2 tablespoons olive oil for sweating
• 2 vegetable stock
• 1 bay leaf
• 1 thyme sprg
• salt
• freshly ground black pepper

1. Add olive oil to a medium skillet and heat over medium high flame. Add onions and reduce heat to medium. Sweat the onions for 4 or 5 minutes, till translucent taking care not to let them brown.
2. Add the roasted garlic and the potatoes and continue to cook for another 2 minutes.
3. Add the vegetable stock, the bay leaf and the thyme. Simmer for about 25 minutes.
4. Remove the bay leaf and puree with a hand-blender while gradually adding the parsley. Puree the soup until desired consistency is achieved.
5. Season the soup with salt and pepper.
6. Pour the soup into a bowl. Sprinkle with garlic chips.

vidalia onion, garlic, parsley, olive oil, vegetable stock, bay leaf, thyme, salt, freshly ground black pepper

Taken from www.yummly.com/recipe/Garlic-and-Parsley-Soup-1654166 (may not work)