2 medium onions, peeled and coarsely chopped
4 russet potatoes, peeled and quartered
1/4 tbsp olive oil, extra virgin
8 cup chicken or vegetable stock
3 garlic cloves, coarsely chopped
1 bunch parsley
Heat the olive oil in a deep medium pot over a medium to high heat. Add the onions and garlic and cook, stirring often using a wooden spoon. Approximately 4-5 minutes or until onions have softened. Add the potatoes, parsley, stock and the seasoning. Still over a medium to high heat bring to the boil. Then reduce to medium to low heat, stirring occasionally until the potatoes are cooked. Cooking time approximately 30-35 minutes. Allow the pot to cool slightly. Once slightly cooled puree the stock into a very smooth mixture and vegetables either using a hand blender or a food processor. You can work in batches if you find it easier. If the cream is too thick for you add a splash of water until it reaches your desired consistency. If doing this soup in andvance continue with this step when its almost time to serve. Return the puree to the pot and then cook over a medium to low heat until hot. Stirring often. Check seasoning and adjust to your liking. Top with your favorite grated cheese when on the plate or serve as it is.