3ouncesshallots, or onions, choppedapproximately 2 medium
6cupslower sodium chicken or vegetable broth(see notes)
115 ounce canwhite beans
Peel and cut the potatoes into approximately 1-1½ in chunks.
Saute the shallots in oil in a 4 quart (or larger) soup pot.
When the shallots are translucent, add the potatoes and the broth. Simmer covered until the potatoes are done, about 15 minutes.
While the potatoes cook, drain and rinse the beans.
Add the beans to a high speed blender container. (You can use a regular blender, the beans may not be quite as smooth.) Cover with water, about 1 cup.
Blend the beans until smooth. Set aside until you are ready to thicken the soup.
When the potatoes are thoroughly cooked, puree the soup with an immersion blender, a high speed blender or a regular blender. *
Add the pureed beans and heat.
Serve with desired garnishes and enjoy!
* If the soup is hot, I use an immersion blender as I prefer to not transfer hot soup. However the soup may be less smooth with an immersion or regular blender. I actually like it better this way. If using a blender, I try to make the soup a day ahead and puree when cold. I suggest reheating in the microwave to prevent the soup sticking to the bottom of the pan.
You may need more broth to thin if the soup is too thick after cooling.