Serves: 6
Prep.Time: 45 minutes
1 large Onion -- finely chopped
2 tablespoons Extra virgin olive oil
2 heads Garlic, broken into cloves and peeled -- finely chopped
2 pounds Potatoes -- peeled and diced
4 cups Chicken Broth
1/4 teaspoon Salt
1/8 teaspoon Pepper
dash Nutmeg
1 cup Half and half
1 cup Milk
In large heavy saucepan, saute onion in oil until soft, 3 minutes; add garlic and potatoes; toss with onion. Add broth, salt and pepper; simmer 25 minutes or until potatoes are tender. With a potato masher or back of a large cooking spoon, mash the potatoes coarsely. Don't worry if the results are uneven and lumpy. Continue cooking until soup thickens slightly. Add nutmeg, half and half and milk; heat slowly to simmer. Adjust the seasonings and serve immediately.