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
  • None
  • 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
  • Ingredients


  1. 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.
  2. Pour in the milk and Half & Half and continue to cook until the garlic is very soft.
  3. Puree the mixture until very smooth; season with salt and pepper and top with the prosciutto cracklings.

This recipe was featured on Season 18 - Episode 1801.

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