Patrick (patrickwonders) wrote,
Patrick
patrickwonders

  • Mood:

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.

Subscribe
  • Post a new comment

    Error

    default userpic

    Your reply will be screened

    When you submit the form an invisible reCAPTCHA check will be performed.
    You must follow the Privacy Policy and Google Terms of use.
  • 10 comments