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.
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
How to Make It
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.
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.