Vegetarian Potato Soup

Ingredients: 

• 2 tbsp olive oil
• 3 cups potatoes peeled & chopped into medium size cubes
• 1 bunch of green onions, washed and chopped 
• 1 small Spanish onion, chopped
• 3 garlic cloves, chopped
• 1 teaspoon each of dried thyme and rosemary (fresh herbs can be used)
• 6 cups veggie broth
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper

Method:

Heat the olive oil in a large soup pan over medium-low heat.

Add onions and garlic and sauté for 3-4 minutes until the onion is soft.

Add cubed potatoes, season with salt and pepper, and stir for 2 minutes. Add veggie broth, and stir making sure the potatoes are covered up.

Bring to a boil on high heat for 2 minutes, then reduce heat and let simmer with a lid on for about 15 minutes or until potato cubes are fork-tender, and broth is thickened. Turn off the heat. 

Take half of the soup out of the pot, place in a blender, and blend until smooth, then add to the rest of the soup mixture into the pot, and stir until all combined.

Taste and adjust salt. Serve warm.