Sugar-free Recipe
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• 2 tablespoons olive oil
• 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup heavy cream(optional) 
• Fresh herbs for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Toss potatoes with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
2. While potatoes are roasting, heat olive oil in a large pot over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
3. Add roasted potatoes, vegetable broth, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes, or untilpotatoes are very tender. 
4. Remove from heat and use an immersion blender to puree the soup until smooth.
5. If using, stir in heavy cream until combined.
6. Garnish with fresh herbs and serve.

Hearty Lentil Potato Soup

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 1 cup chopped carrots
• 1 cup chopped celery
• Chopped fresh parsley for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
2. Add lentils, vegetable broth, bay leaves, thyme, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes, or until lentils are tender.
3. Add potatoes, carrots, and celery to the pot. Cook for an additional 15 minutes, or until vegetables are tender.
4. Remove bay leaves and discard.
5. Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches and puree).
6. Garnish with chopped parsley and serve.

Tips:

• For a thicker soup, use less vegetable broth.
• Add a pinch of red pepper flakes for a spicy kick.
• Top with your favorite toppings, such as shredded cheese, chopped bacon, or a dollop of sour cream.
• Leftover soup can be stored in the refrigerator for up to 3 days.