8 onions, coarsely chopped

2 tbsp (30 ml) olive oil

6 cups (1.5 litres) chicken broth

4 cups (680 g) peeled and cubed potatoes

In a large pot over medium-low heat, soften the onions in the oil for 10 minutes, stirring frequently. Add the broth and potatoes. Bring to a boil and let simmer for 25 minutes or until the potatoes are tender.

In a blender, purée the soup until smooth. Return to the pot. Season with salt and pepper. Keep warm.

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