Ingredients:

• ½ cup olive oil (optional)
• 2 heads diced garlic
• 12 onions chopped
• 2 tbsp thyme
• 2 tbsp basil
• 2 tbsp oregano
• 3 gallons water
• 10 lbs. potatoes, cubed
• 3 tbsp sea salt (optional)
• 2 tbsp white pepper
• 4 lbs carrots, chopped

Equipment:

• 30 L soup pot

Sauté garlic for thirty seconds dry or in oil in a soup pot then add onions and spices. Sauté until onions start to brown on their edges. Add water, potatoes, carrots, and pepper. If using sat, add to water. Bring to a boil, then reduce heat to low and cover. Simmer for thirty minutes or until potatoes are soft. LAdle some of the soup into a blender and blend until smooth. (Be areful to hold the lid very tightly onto the blender; the soup is very hot and burn you if it splashes out.) Blend about half of the soup, leaving some chunks of potato. (Note: add half to one cup of dill and make this Potato Dill soup.)