This smooth potato soup fires savory taste buds, utilizing fried garlic and pine nuts to increase the heart of its flavor. The quick half-hour recipe can fuel up to a week of leftovers.
- 1/2 large yellow onion, chopped
- 3 tbsps pine nuts
- 4 large garlic cloves, minced
- 2 tbsps dried chives
- 2 tbsps Garlic Umami Seasoning Blend
- 1 quart chicken broth
- 3 lbs golden potatoes, chopped
- 1/4 cup extra virgin olive oil
Chop onion, mince garlic, and chop potatoes. Prepare broth if necessary.
Heat olive oil in a large pot. Add garlic and pine nuts and stir, frying until garlic begins to turn brown, or 25 seconds. Add onions and stir, then sauté until cooked and sweet but not browned.
Add broth and potatoes and stir. Cover and bring to a simmer. Let simmer for 18-20 minutes.
Puree then mix in dried chives and seasoning blend.