Potato soup

• Slice a large onion
• In a large soup pot, melt 4 tbsp butter using medium - high heat
• When the butter is bubbling, add the onion
• Saute for about 5 minutes, until the onion is soft
• Add a full bulb of garlic, no need to chop or mince
• Add about 6 medium potatoes, cleaned and cubed. The skins can remain on if they look good. I used red potatoes. 
• Add about 8 cups of vegetable broth and two bay leaves
• Heat to a boil and reduce to a simmer.
• When the potatoes are tender, remove the bay leaves and discard. If the bulb of garlic was added intact, fish it out and push the garlic cloves back into the soup, discarding the peel and stem. 
• Using a hand blender, puree the soup. If you don't have a hand blender, carefully ladle the soup into a blender and puree, then return the soup to the pot. 
• Add about 1/2 teaspoon each of salt and white pepper
• Drain and rinse a can of small white beans, add to the soup
• Simmer for about 5 more minutes to warm the beans, then ladle into bowls. 
• Serve with crusty bread.

Potato soup