2fist-size Yukon Gold Potatoespeeled and sliced 1/4-inch thick
6-7cupsStockor water with your favorite bouillon, plus or minus
2bunches Sorrelabout 3/4 lb cleaned of large stems
Salt and Pepper to taste
Half and half or Heavy Cream1/2 cup or so, to taste
Heat oil and butter in a 3 quart saucepan over medium heat. Add onion and cook until softened, stirring a few times. Do not allow onions to brown.
Add sliced potatoes and stock to pan. Season well with salt and pepper, then cover, and bring to a boil over high heat. Reduce heat to a simmer, leave lid ajar, and continue to cook until potatoes are tender and easily mashable.
Remove pan from heat and stir in sorrel.
Puree soup with a stick blender. Stir in cream, taste for seasoning and serve hot or chilled.