Garlic and Potato Soup

Garlic and Potato Soup (Adapted from Vegetarian Times)

1 1/2 tablespoons olive oil
1 cup diced onion
4 cups water
4 cups vegetable broth
32 ounces russet potatoes, cut into cubes
7 large peeled garlic cloves
Salt and pepper to taste

In a large saucepan, heat oil over medium. Add onion, and cook 10 minutes, stirring often, until they cook down and are golden. Stir in water, broth, potatoes and garlic. Bring to a boil, cover, reduce heat and simmer 20 minutes or until the potatoes are very tender.

Using an immersion blender, puree until most of the big chunks of potatoes are blended, but leave some medium sized bits behind. If you don't have a stick blender, process them in 1 cup batches in a blender. Return soup to the pot if you used a blender, season with salt and pepper and simmer a couple of minutes until fully heated through.

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