Ingredients

• 8 russet potatoes
• 8 cups chicken broth
• 1 cup celery, chopped
• 2 yellow onions
• 1 tablespoon butter
• 4 garlic cloves, chopped
• 1 teaspoon herbes de provence (dried thyme by itself will also work great.)
• salt & pepper
• milk or cream, to finish
• fresh parmesan cheese, to finish
• fresh chives, to garnish

Instructions

1. Peel potatoes and dice into large chunks (this helps them cook faster) and chop celery.

2. Add both into soup pot with the chicken broth. Simmer until veggies are tender and potatoes can be easily pierced with a fork, about 25 minutes.

3. While your veggies are simmering, in a separate pan, add the chopped onions along with butter. Cook them very low and slow, stirring frequently so they don't burn or brown, but develop a deep caramel color, for 15-25 minutes.

4. In the last 5 minutes or so, add the chopped garlic, and cook for the remaining few minutes.

5. When your potatoes and celery are done, add the caramelized onions and garlic to the pot, and transfer to a food processor or blender. Blend until smooth. Return blended soup to the pot.

6. Add milk or cream to finish, based on your preferences and desired thickness and creaminess.

7. Serve immediately, garnished with parmesan and chopped chives!