Canlis Restaurant's Yukon Gold Potato Soup
ready in: 30-60 minutes
recipe id: 13067
cook method: stovetop
6 tablespoons butter or margarine
1 large onion, thinly sliced
6 medium Yukon Gold potatoes, diced
6 cups chicken broth
1/4 teaspoon salt
1/4 teaspoon black pepper
1 clove garlic, finely chopped
1/2 cup creme fraiche
chopped fresh chives, if desired
Melt butter in 4 quart Dutch oven over medium heat. Cook onion in butter about 20 minutes, stirring frequently, until onion is softened and golden.
Stir in potatoes. Stir in broth, salt, pepper and garlic. Heat to boiling; reduce heat. Cover and simmer about 15 min or until potatoes are very tender.
Place soup in small batches (about 2 cups at a time) in blender. Drape towel over lid of blender to prevent any soup from overflowing. Cover and blend until smooth.
Garnish each serving with a dollop of creme fraiche and a sprinkling of chives.
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