Creamy Potato Soup

By LoriCaputo

Ingredients

• 1 onion
• 3 tbs. olive oil
• 14 ounces potatoes, peeled
• 5 cups vegetable broth
• Salt and pepper
• 1 fennel bulb
• 2 baby zucchini
• 2 carrots
• Chives

Preparation

Step 1

Chop the onion, then sauté in a skillet with 1 tbs. of oil. Slice the potatoes, add to the onions, and sauté for a few minutes. Bring the vegetable broth to a boil and add the boiling broth to the potato mixture, and cook on medium heat for 30 – 40 minutes. Strain the potatoes, setting the broth aside. In a food processor combine the broth and the potatoes, blend until the desired consistency is reached. Add salt and pepper to taste.
Bring a pot of salted water to a boil. Chop the fennel, zucchini, and carrots into cubes, and add to the boiling water. Take off the heat while the vegetables are still crisp. Add salt, pepper, and remaining oil. Pour the soup into a bowl, and serve with the chopped vegetables, topping with a pinch of finely chopped chives.