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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