Potato and Garlic Soup with Herbs

Ingredients

 * 2 tablespoons olive oil (preferably extra-virgin)
 * 1 cup chopped onions
 * 4 cups canned low sodium chicken broth or vegetable broth
 * 2 lbs russet potatoes, peeled, cut into ½ inch pieces
 * 6 cloves garlic, peeled
 * 1 bay leaf
 * ¼ cup minced chives or green onions
 * 2 teaspoons minced fresh thyme or ¾ teaspoon dried thyme

Directions

 * 1) Heat olive oil in heavy large saucepan over medium heat.
 * 2) Add onion, sauté until golden, about 10 minutes.
 * 3) Add broth, potatoes, garlic and bay leaf; bring to boil.
 * 4) Reduce heat to medium-low; cover and simmer until potatoes are very tender, about 20 minutes.
 * 5) Cool slightly.
 * 6) Discard bay leaf.
 * 7) Coarsely puree soup in blender 1 cup at a time, about 20 seconds per batch (do not overprocess).
 * 8) Return soup to same saucepan.
 * 9) Season to taste with salt and pepper.
 * 10) Simmer until heated through.
 * 11) Ladle soup into bowls.
 * 12) Sprinkle with chives and thyme and serve.