• Fast
• Healthy
• Make-Ahead

Ingredients

1. 3 tablespoons extra-virgin olive oil
2. 2 large onions, thinly sliced
3. 3 garlic cloves, thinly sliced
4. 4 cups chicken stock or low-sodium broth
5. One 14- to 15-ounce jar vacuum-packed chestnuts
6. 1 1/2 pounds large Yukon Gold potatoes, peeled and very thinly sliced
7. 1 tablespoon chopped thyme leaves
8. Pinch of cinnamon
9. Salt and freshly ground pepper
10. 3 tablespoons cream sherry
11. 1 teaspoon fresh lemon juice

Directions

1. In a large soup pot, heat the olive oil until shimmering. Add the onions and garlic, cover and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the stock, chestnuts, potatoes, thyme and cinnamon; season with salt and pepper. Cover and cook over moderate heat until the potatoes are very tender and broken up, about 15 minutes.
2. In a blender, puree the soup. Return the soup to the pot and stir in the sherry and lemon juice. Ladle into shallow bowls and serve.