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Cream of Garlic Soup

Yield Makes about 6 cups; about 4 servings
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
  • Salt

Nutrition 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

How to Make It

  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.