Creamy Garlic Potato Soup
August 17, 2005 Appetizers, soup
Excuse me as falling sick and pain killers have sapped out all personality. I have made a garlic soup. It bothers me that people talk about garlic making you smell. I choose not to care! Excuse the bad photo – I still do not have my camera back.
Serves 4
Prep: 15 min
Cook time: 40 min
Ingredients:
25 cloves of garlic
6 cups of chicken stock
2 tablespoons of butter
1 chopped medium onion
2 large potatoes
½ cup of cream
½ cup of milk
Seasoning
1. Put three cups of stock into a small saucepan and boil the peeled garlic for 15 min, or until soft.
2. Remove garlic and with a low temperature reduce the stock to a concentrate.
3. In another saucepan, melt the butter and sauté onions until soft.
4. Add the remainder of the stock and potatoes to onions and cook until soft.
5. Once the potatoes are cooled puree the potatoes then return to head adding the garlic and broth concentrate.
6. Stir in milk, cream and salt and pepper to taste.
7. Serve and garnish with parmesan cheese and parsley if available