So, so rich and creamy, even without cream.
2 T olive oil (or 1 T oil and 1 T unsalted butter)
1 large sweet onion - Maui, Vidalia, or Walla Walla - trimmed and chopped (250 g)
4 medium-large Yukon Gold potatoes, peeled and chopped (500 g)
32 ounces Imagine Organic chicken broth
1/2 cup water
Salt and fresh ground white pepper (if you have it, otherwise use black)
Set a medium-large soup pan over a medium flame and add the olive oil (or combination with butter). Add the onion and turn down the flame a bit. Sauté for 4-5 minutes until softened. Add the potatoes and stir to combine. Sauté for 2 minutes. Add the broth and water and bring to a low boil. Turn down flame and simmer, uncovered, for about 15 minutes, or until the potatoes are cooked through. Turn off heat and allow to cool. If you are in a rush, transfer it to a bowl and set that bowl in a bigger bowl filled with ice. Stir until the soup is at room temperature.
Blend the soup, working in batches, and strain through your finest mesh strainer into a clean soup pot. Reheat and taste for seasoning. If it's too think you can add more stock or dairy (nonfat, lowfat, heavy cream - your choice, but know that the soup is plenty creamy without the addition of any dairy). But if you deem it too thick you can add up to a cup of liquid.
Serve and enjoy.
If you want to fancy it up a bit, you could add one of three accoutrements:
1. Sautéed leek - Trim white park of leek into 3 inch pieces, then cut in half so you have two half circles. Separate the leaves a bit, then slice very thin strips. Sauté gently in a bit of olive oil until just softened, then spoon them into a light, floating puddle in the center of the soup.
2. Chives - finely chopped and scattered in the center of the bowl.
3. Old school dollop of sour cream or creme fraiche, right in the center.