Potato and Garlic Soup with Herbs
| Yield: | 1 Servings |
| Categories: |
| 2 | tb | Olive oil; (preferably extra-virgin) |
| 1 | c | Chopped onion |
| 4 | c | Canned low-salt chicken broth or vegetable broth |
| 2 | lb | Russet potatoes; peeled, cut into 1/2-inch pieces |
| 6 | lg | Garlic cloves; peeled |
| 1 | Bay leaf | |
| 1/4 | c | Minced chives or green onions |
| 2 | ts | Minced fresh thyme or 3/4 teaspoon dried |
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