Ingredients
2-3 lbs go yukon potatoes
Juice of 1 lemon (approx 1/4 cup)
1/3 cup of olive oil
2 cloves of minced garlic
1 chicken bouillon cube
1 tsp dried oregano
1 tsp salt
1/2 tsp ground pepper
6 cups chicken broth divided
1/2 - 1 cup light cream (optional)
Preparation
peel and cube potatoes and soak in water while preparing broth. Put lemon, oil, garlic, oregano, salt, pepper, bouillon cube and 2 cups chicken broth in ziplock bag. Dry potatoes and then put in bag. Then add enough chicken broth to cover potatoes. Mix around and let stand for at least 1 hr, turning once every 20 mins.
After that put everything from the bag into a pot and add the remaining broth. Boil on high heat until potatoes are soft (break easily with a fork). once potatoes are soft turn heat to low and either blend with emulsifying blender or blend in small batches in a traditional blender until semi smooth. Mix in light cream or additional chicken broth until you get the desired consistency. If too salty you can add water instead of broth.
