Potato Soup with Parmesan

By HeatherS

Ingredients

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 5 potatoes, peeled and cubed
• 6 cups vegetable stock
• 1/2 tsp dried basil
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1/2 cup sour cream, for garnish

Preparation

Step 1

In a large soup pot, heat oil. Add onion and garlic; saute for 2 minutes, or until onion is translucent. Add potatoes; saute, stirring to keep potatoes from sticking to bottom of the pot. Stir in stock, basil, thyme, salt and black pepper; simmer for 15 minutes. Puree mixture in a blender or using a hand blender. (You may also use a rood processor, but be careful not to over process or the mixture will become too sticky.) Stir in Parmesan cheese and parsley. Place 1 tbsp sour cream on each serving. Serve immediately.

Variation: Use 3 medium potatoes instead of regular white potatoes.