2 large potatoes, halved
1 minced onion
2 tbsp. butter, divided
4 garlic cloves, minced
4-5 vegetable bouillon cubes
1 bunch parsley, stems removed and chopped
1 pint half & half (2 cups)
1 tsp. pepper
dairy sour cream, for garnish (optional)

Boil potatoes for 15 to 20 minutes until done.

Sauté onion in 1 tablespoon butter until caramelized. Add garlic and sauté for 1 minute. Add vegetable bouillon cubes and a bit of water and dissolve cubes. Remove from heat.

Place parsley, potatoes, half & half and remaining ingredients except butter in blender. Blend well.

Empty water from potato pot and replace with soup. Add remaining tablespoon of butter. Simmer 20 minutes until parsley is cooked and flavors have blended. Taste and adjust seasonings.

Serve topped with dairy sour cream, if desired.

Serves: 2 to 4.

Submitted by: Daya