Instructions: Heat olive oil in heavy large saucepan over medium heat. Add onion, saute until golden, about 10 minutes. Add broth, potatoes, garlic and bay leaf; bring to boil. Reduce heat to medium-low; cover and simmer until potatoes are very tender, about 20 minutes . Cool slightly. Discard bay leaf. Coarsely puree soup in blender 1 cup at a time, about 20 seconds per batch (do not overprocess). Return soup to same saucepan. Season to taste with salt and pepper. Simmer until heated through. Ladle soup into bowls. Sprinkle with chives and thyme and serve.

Betsys Notes: Made 1/2/00. Very good. Sophisticated comfort food.
*The original recipe called for 2 tbsp oil. After making it, I am sure it can be reduced to 1 tbsp with no ill effects.
**I made some additions that I think really jazzed this up. I fried 2 slices of bacon and crumbled. In the resulting bacon grease, I sauteed the mushrooms and when almost done added the dried thyme to that, then a splash of wine to deglaze the pan. At serving time, I put the soup in a bowl, put a small bunch of mushrooms floating in the center, sprinkled the bacon and chives and cheese around that.

NOTES : Here is our adaptation of aigo bouido, the restorative Provencal garlic soup. Simmering the garlic tames its bite. A green salad and crusty bread round out the meal. 5 WW points.

We were in a soup mood last night. I got this one off of the Veg List, but it is originally from Bon Appetit. I made some additions to it that I think really enhanced it - see my notes at the end. This was yummy and comforting on a damp night. I served it with garlic bread and we kept the vampires away!!

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