Esti prepares this soup so one of her children, who is allergic to dairy, can enjoy something creamy. But the whole family enjoys it!

1-2 tablespoons oil
1 large Spanish Onion
5 pounds Yukon Gold potatoes, peeled and cubed
1 ½ tablespoons salt
1 tablespoon garlic powder
½ teaspoon black pepper

  1. Heat onion in a 6 quart pot. Add onion and saute until soft and golden. Add potatoes. Fill pot with water almost to the top. Add salt, garlic powder, and black pepper. Bring to a boil and boil until potatoes are fork tender.
  2. Using a slotted spoon, remove half of the potato cubes. Blend the remaining soup (using an immersion blender or traditional blender) and add the potato cubes back in. Adjust seasoning to taste. For an interesting kick, add some smoked paprika.


Yield: 8-10 servings



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