In a large saucepan, heat oil over medium. Add onion, and cook 10 minutes, stirring often, until they cook down and are golden. Stir in water, broth, potatoes and garlic. Bring to a boil, cover, reduce heat and simmer 20 minutes or until the potatoes are very tender.
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Using an immersion blender, puree until most of the big chunks of potatoes are blended, but leave some medium sized bits behind. If you don't have a stick blender, process them in 1 cup batches in a blender. Return soup to the pot if you used a blender, season with salt and pepper and simmer a couple of minutes until fully heated through.
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