Gilroy Garlic Soup |
|||||||||
| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6-8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3 tablespoons olive oil | 1 large sweet onion, chopped | 1 leek, white part only, washed well and diced |
| 8 cups chicken broth | 2 large potatoes, peeled and cubed | 15 cloves whole peeled garlic |
| 1 cup half-and-half | salt and black pepper | 1/2 cup snipped chives |
| 1 | Heat oil in Dutch oven over medium heat. Add onion and leek; cook and stir until tender. Add broth; bring to a boil. Add potatoes and garlic; simmer for 1 hour. Place potato mixture and half-and-half in food processor; process until smooth. Season to taste with salt and pepper. Top with chives. |