|Source||Patty Landis, Main Library (2005)|
Heat olive oil in a soup pot. Add first 4 ingredients and spices. Cook over medium-low heat until vegetables give up some of their liquid, but are not browned. Add potatoes and 4 cups water. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender, about 20-30 minutes. Let soup cool a bit, then add cream and process in blender or food processor in batches until it is a consistency you like.
Rewarm and serve.