Irish Potato Soup

• 3 tbsp (50 g) butter
• 2 onions, diced
• 2

Melt the butter in a large saucepan and add the onions, celery, garlic, and potatoes. Cover the pan with the lid askew and saute the vegetables over low heat, stirring occasionally, for about 10 minutes, until soft. Add the broth, salt and pepper to taste, cayenne, and the bouquet garni. Let the soup simmer over low heat for about 1 hour.

Remove the bouquet garni and puree the soup with