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1 tablespoon olive oil
1 onion, finely chopped 3 large potatoes, peeled and cut into chunks 4 tablespoons chopped fresh chives, optional 5 cups reduced-sodium vegetable or chicken broth Salt and pepper 1/4 cup heavy cream or low-fat milk 2 tablespoons chopped fresh chives, optional |
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Serving size: 6 to 8 servings | Calories/serving: 128 | |
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Heat the oil in a large pot over low heat. Add the onion and cook, stirring frequently, for about 5 minutes. Add the potatoes and half the chives (if using), and cook another 3 to 4 minutes. Raise the heat to high, add the broth, salt (use a light touch), and pepper, and let come to a boil. Reduce the heat to a low simmer for about 25 minutes, or until the potatoes are tender when tested with a fork. Place the soup in a blender or food processor and blend until smooth. Add the cream or milk and reheat. Taste for seasoning and sprinkle on the remaining chives (if using) just before serving.
Variations: For a vegetarian soup, use the vegetable broth. Prep time: 10 minutes Cook time: 30 minutes Total time: 40 minutes | |
