Recipes

Categories
More >

Garlic Potato Soup

SERVES 8 TO 10

Ingredients

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

Directions

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.

Comments

There are no comments yet.

Leave a Comment

Looking for even more photos and recipes?
Order my latest book.

Ciao Italia: My Lifelong Food Adventures in Italy

Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.

Order using this link and receive a signed book plate.

Available now!