Cream of Garlic Soup

Marcia Trujillo Burns added garlic to her favorite cream soup after sampling a similar soup at a restaurant. She garnishes her creation with bacon, croutons, or parmesan cheese.
Makes about 6 cups; about 4 servings


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1/4 cup (1/8 lb.) butter
1 cup minced white onion
1 cup diced (about 1/4 in.) celery
1 head garlic, cloves separated, peeled, and minced
1/4 cup all-purpose flour
1 red thin-skinned potato (about 8 oz.), peeled and diced
3 cups fat-skinned chicken broth
1 pint half-and-half
1/8 teaspoon white pepper


1. In a 4- to 6-quart pan over medium-low heat, melt butter. Add onion, celery, and garlic and stir frequently until vegetables are very soft but not brown, about 15 minutes. Stir in flour and cook 2 minutes, stirring constantly.

2. Add diced potato and chicken broth and stir over medium-high heat until boiling; reduce heat and simmer until potato pieces are very tender when pierced, about 20 minutes. Add the half-and-half and stir until hot. Add white pepper and salt to taste.

Created date

May 2004

Nutritional Information

Calories 364
Caloriesfromfat 62 %
Protein 13 g
Fat 25 g
Satfat 16 g
Carbohydrate 23 g
Fiber 3 g
Sodium 257 mg
Cholesterol 75 mg