Homemade Garlic Cream Soup
Serving Size / Yield
- 3/4 cup garlic cloves, peeled
- 3 tablespoons olive oil
- 2 1/2 cups chicken broth
- 1 cup white wine
- 2 1/2 cups milk
- 1 cup heavy whipping cream
- 1/2 cup peeled and cubed potatoes
- salt and pepper to taste
Use a food processor to chop garlic into paste like texture.
In a large saucepan, heat oil over low heat.
Add in the processed garlic and cook just until the garlic starts to color, stirring constantly.
Pour in the chicken broth and wine and stir.
Bring everything to a boil.
Lower heat to a simmer and cook for 30 minutes.
Add in the milk, cream and potato and simmer for another 30 minutes.
Use a blender to puree soup, pour back in the saucepan and let simmer.
Season with salt and pepper to taste.
Serve with croutons.