See Also: Cooking Club · Soups
Cream of Potato and Garlic Soup
From Dorothy McNett's recipes at www.dorothymcnett.com. You can easily cut the recipe in half for 2-3 people. And, if you have oven roasted some heads of garlic, squeeze out the garlic from the skins of 1 - 2 heads of the roasted garlic and use instead of the 10 - 12 cloves.
3-4 large baking potatoes
2 - 3 tablespoons extra virgin olive oil
10 - 12 cloves garlic, finely minced
1 onion, chopped
4-5 cups vegetable stock
1 teaspoon finely snipped fresh rosemary
1 teaspoon finely snipped fresh thyme
1 cup cream or half and half (or almond milk)
salt and pepper as needed
Scrub the potatoes, peel if desired. Cut into small chunks and place in a glass or ceramic batter bowl. Cover with a glass plate. Cook in microwave, using 3 - 4 minutes per potato as a guide, or until tender. Set aside. In heavy bottomed saucepan or large saute pan, heat the olive oil and then toss in the minced garlic and chopped onion. Cook on medium-high heat, stirring often, for about 10 minutes or even more, until they begin to turn brown but not crispy brown. In food processor or a blender, whirl the onions, garlic and potatoes to make a nice smooth consistency. Place back in the pan, add the vegetable stock and herbs. Bring to a boil, reduce to simmer and cook about 5 minutes to blend the flavors, stirring often. Slowly add the cream, salt and pepper. Heat but do not let it boil. Taste to get seasonings just right and serve!
Recipe created 2015-02-14.
