Potato Garlic Soup
- Ready In:
- 1hr 25mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 1 1⁄2 tablespoons olive oil
- 1 medium onion, chopped
- 9 large garlic cloves, chopped
- 2 stalks celery, sliced
- 6 medium yukon gold potatoes, chopped
- 6 cups broth
- 2 sprigs fresh thyme or 1/2 teaspoon dried thyme
- 1 cup half-and-half cream or 1 cup evaporated milk
- salt & freshly ground black pepper
- chopped fresh parsley
directions
- 1. Heat oil over low-med heat. Saute onions, garlic, and celery until onions are translucent. and the garlic is golden.
- 2. Add potatoes, broth, and thyme and bring to a boil over high heat. Lower heat and simmer, partially covered, 1 hour.
- 3. With a potato masher or slotted spoon, mash the potatoes a bit. The soup should have a rustic rather than refined texture.
- 4. Add the half-n-half or evaporated milk and season with salt and pepper. Heat through but do not boil.
- 5. Serve garnished with parsley.
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RECIPE SUBMITTED BY
I live and work in Anchorage, Alaska. I teach, so most of my life is spent grading papers, but I cook whenever I can. I like experimenting with recipes from different world cuisines and, since I do live in Alaska, I cook a lot of fish.