Recipe: Potato Garlic Soup (using milk)

POTATO GARLIC SOUP

"Do not be daunted by the amount of garlic in this rich soup! Stewing lends it a sweet and mild flavor."

2 tablespoons olive oil
3 tablespoons unsalted butter
1 large yellow onion, diced
3 small garlic bulbs or 1 large head garlic, (about 20-25 cloves with green centers removed)
1 tablespoon fresh thyme leaves
2 teaspoons salt
6 cups chicken stock (or vegetable stock)
4 large russet potatoes, peeled, sliced
2 cups milk
Freshly ground black pepper to taste
Croutons (for garnish)

Heat olive oil and butter in a heavy-bottomed soup pot. Add diced onions, garlic, thyme, and salt; allow to stew gently on a low fire until the onions and garlic are very soft.

Add stock and bring to a boil; then add sliced potatoes. Reduce heat and simmer until potatoes are soft.

Heat milk in a small saucepan and add to soup.

Puree in a blender or food processor - or for a slightly chunky texture, mash the potatoes with a potato masher. Season with pepper and more salt, if desired.

Serve with croutons.

Makes 6-8 servings
Source: Lisa Hanauer, Mothering magazine, January/February 2000