How to make it

  • Melt butter in 4 quart Dutch oven over medium heat.
  • Cook onion in butter about 20 minutes stirring frequency, until onions softened and golden.
  • Stir in potatoes then stir in broth, salt, pepper and garlic.
  • Heat to boiling then reduce heat.
  • Cover and simmer 15 minutes or until potatoes are very tender.
  • Place soup in small batches in blender then cover and blend until smooth.
  • Repeat until all of the soup is blended.
  • Garnish each serving with a dollop of creme fraiche or sour cream and a sprinkling of chives.

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