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Garlic Potato Soup



4 medium Yukon Gold potatoes, peeled and diced into half-inch cubes

1 large carrot, scraped and cut into chunks

2 celery stalks, cut into 1/2-inch chunks

1 whole bulb of garlic cloves, peeled and separated into cloves

1 1/2 cups milk

3/4 cup fat-free Half & Half

1/4 cup minced fresh thyme

Salt and pepper to taste

1/4 pound prosciutto, diced and fried until crisp


In a soup pot, combine the potatoes, carrot, celery, garlic cloves and enough water to just cover to cover the ingredients.  Bring to a boil, lower the heat to simmer and cook about ten minutes.

Pour in the milk and Half & Half and continue to cook until the garlic is very soft.

Puree the mixture until very smooth; season with salt and pepper and top with the prosciutto cracklings.


This recipe is featured on show 1801, Garlic for Health – Aglio per la Salute.


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