Serves 8-10
1 tablespoon extra virgin olive oil
2 cups chopped onions or leeks
6 cups potatoes, peeled and diced
8 cups chicken or vegetable stock
1 tablespoon fresh thyme
1 teaspoon salt
1/2 teaspoon pepper
1 cup milk or half and half
crumbled bacon, for garnish
chopped chives, for garnish
shredded cheddar cheese, for garnish
Heat oil in a large stock pot over medium high heat; add onions or leeks and saute until slightly softened. Add potatoes, stock, thyme, salt and pepper and simmer until vegetables are tender. Puree in the blender or using a stick blender in the pot. Add milk or half and half, and stir to combine. Adjust seasoning. To serve, top bowls of soup with choice of bacon, chives and cheese.
Copyright 2009 by Cooking with Michele