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Fresh Garlic Soup

Wondering what to do with all that garlic?  Try this delightful garlic soup recipe.  It’s creamy in texture and bursting with flavor!

2 TB unsalted butter
2 TB canola oil
3 heads fresh garlic, peeled and sliced
1 medium sweet onion, peeled and chopped
2 medium yellow potatoes, about ¾ lb, peeled and chopped
1 bay leaf
Sea salt and freshly ground pepper
3 cups water and 1 ½ TB vegetable or chicken bouillon
Or 3 cups chicken or vegetable stock
2 cups whole milk
Fresh parsley, chopped

Heat the butter and oil in a large soup pot.  Add the onion, garlic, potato and bay leaf.  Gently sauté, stirring often, for about 10 minutes until onion is translucent.  Add water, about 1/2 tsp of salt and a few grinds of black pepper. Bring to a boil, then lower heat and simmer for about 15 minutes until potatoes are softened.  Add stock or bouillon of choice (we used Better than Bouillon, ‘No-Chicken’), stir thoroughly and then add milk.  Continue to simmer gently until potatoes begin to fall apart. Remove bay leaf.  Puree using a hand held or table top blender.  Taste and adjust seasoning.  Garnish with chopped parsley.

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