Cold weather brings soup season because we want to eat something warming and substantial and don't mind stirring a simmering pot for as long as it takes.
Ingredient
– 1 tablespoon olive oil– 1 large onion, diced– 1 clove garlic, crushed– 2 pounds baking potatoes, peeled and diced– 4 cups vegetable stock– ½ cup heavy cream– salt, to taste– pepper, to taste
Direction
Set the oil on medium heat and fry the onion for five minutes, until it gets soft.
1
Fry garlic and onions for 1 minute.Mix potatoes and stock with fried onions.
2
The soup should be brought to a boil, and then the heat should be reduced until it is barely simmering.
3
Cook the soup for fifteen to twenty minutes, or until the potatoes are soft when done with a fork.
4
Remove from heat and add the cream to the soup. Season with salt and pepper to taste.
5
Put the soup in a blender and mix it until it's smooth. If you need to, do it in batches.
6
You can add more black pepper and chopped parsley to the soup if you want to.