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I am doing you all a serious favor...

Stop what you are doing, and go buy some 1/2 and 1/2 and some chili-garlic paste (probably in the oriental section of your grocery store).

Garlic-Potato Soup

  • 7 cups of water
  • Vegetable bullion enough for 8 cups
  • 5 large Yukon gold potatoes (could use Russets if so inclined)
  • 2 heads (bulbs) of garlic (about 20-25 cloves)
  • 2 cups of milk
  • 1 cup of 1/2 and 1/2
  • 2 Tablespoons of butter (softened)
  • 1 heaping teaspoon of chili-garlic paste
  • 1 teaspoon of salt

Start heating the water with the bullion cubes.

Add the potatoes diced to 1/2" cubes. Peel them or not. I usually peel at least half of them.

Add the garlic grated very fine or pressed with garlic press.

Bring to a boil, then reduce to simmer for 20 minutes

Add the milk.

Purée with an immersion blender (or carefully in batches in a counter-top blender).

Turn off the heat.

Add the 1/2 and 1/2 and the rest of the ingredients. Stir to combine.

Try not to hurt yourself slurping it down. Recommended: a loaf or two of nice crusty bread to dip in the soup.