Ingredients
- 5 lbs Yukon Gold potatoes, peeled, cleaned and cut into 1 inch cubes
- 1 ½ lbs onions, peeled and cut into 2 inch cubes
- 4 oz butter, chilled and cut into ½” pieces
- 4 large garlic cloves, chopped
- 1 ½ cups white wine
- 1 tsp dried thyme
- 8 cups chicken broth
- Salt and fresh ground pepper to taste
- 1 cup heavy cream
Step by Step
- In large saucepan, melt butter over medium heat.
- Add potatoes and onions.
- Season with salt and pepper.
- Saute for about 6-8 minutes
- Add garlic, thyme and white wine.
- Bring to boil and reduce wine by half.
- Add chicken broth and bring to boil.
- Cover and reduce heat to simmer.
- Simmer for 20 minutes.
- Puree with immersion blender or blender until smooth.
NOTE: If you use a blender, be sure to vent the top or it will explode - Taste for seasonings and add heavy cream.
- Can be prepared ahead of time and gently reheated before service.
