1 medium onion, minced
3(ish) stalks celery, minced
3-4 cloves garlic, minced or pressed
Sherry or dry white wine
3-6 potatoes, depending on size
Salt, pepper, herbes de provence (blend) to taste
1-2 tbsp olive oil
Peel, chop, and boil the potatoes in either water or chicken broth until tender. While potatoes are boiling, saute the onion in olive oil until translucent, then add the celery and garlic. Deglaze with the wine or sherry, a splash is all you'll need. Season to taste, turn off heat, and set aside.
Mash the potatoes thoroughly in the broth, but do not drain (otherwise you'll have mashed potatoes instead of soup). Add in the onion mixture and blend well. Soup can be served immediately or reheated.
This recipe is vegan (if you don't use chicken broth, of course!) and gluten-free.