Garlic Cream Soup

So a few weeks ago, a cousin of mine, posted a picture of a soup I had never heard of. And I HAD to try it.

And I gotta say, it’s now going to stay in my winter wheelhouse forever and ever. It’s a comfort kind of soup. Like the kind of soup you crave when you are sick. Or just when you are cold.

Garlic Cream Soup

Ingredients:

• 3-7 garlic cloves roasted. (Or not roasted if you want a more spicy soup) I roasted mine by cutting the tops off, covering in olive oil and salt and pepper and baking at 400 degrees for 20 minutes. And it literally makes your house smell AMAZING
• 3 tablespoons olive oil  
• 2 ½ cups chicken broth  
• 1 cup white wine 
• 2 ½ cups milk 
• 1 cup heavy whipping cream 
• ½ cup peeled and cubed potatoes (I just used 2 large potatoes)
• 1 bunch of fresh thyme chopped
• 1 bunch Parsley chopped
• salt and pepper to taste

Directions

Chop garlic in a food processor to a coarse paste, stopping occasionally to scrape the sides of the bowl. (you don’t need to do this if you roast your garlic)

Heat oil in a large saucepan over low heat. Add the garlic paste and cook just until the paste begins to color, stirring constantly. Stir in the chicken broth and wine. Bring mixture to a boil.

Reduce heat and simmer for 30 minutes. Stir in the milk, cream and potato and herbs and simmer for another 30 minutes.

Puree soup in blender, return to saucepan and simmer. Add salt and pepper to taste. Ladle into bowls and serve with buttered French bread. (or croutons is what I was told you really should eat this with!)