Potato and Onion Soup
30 ml butter 2 tbsp
1 large onion, peeled & thinly chopped
4 garlic cloves, crushed
750 g potatoes, peeled & sliced 1 1/2 lb
2 bay leaves
1 sprig fresh thyme
750 ml chicken stock 3 cup
150 ml light cream 3/4 cup
salt & pepper to taste
40 ml olive oil 3 tbsp
In a large saucepan; heat butter. Add onion and garlic and saute for 3 to 5 minutes or until softened. Add potatoes, bay leaves, thyme and stock. Bring to boil. Then simmer for 20 minutes or until potatoes are soft. Remove and discard bay leaves and thyme. Stir in cream.
Allow the soup to cool a little. Pureee, season to taste with salt and pepper. Reheat gently.
Serves: 4