Ingredients

How to make it

  • Boil diced potatoes in salted water till tender; about 15 minutes. Preheat oven to 350 deg
  • Meanwhile, fry the bacon pieces till crisp and set aside on kitchen paper.
  • Slice the tops off the two garlic heads, retain the bits from the tops you sliced off
  • Place garlic heads in a muffin pan (works great) and drizzle with olive oil
  • Place muffin tin with garlic heads in oven for 15 minutes
  • Drain water off potatoes, and place them in a blender
  • Add 1 cup chicken or vegetable stock to blender
  • When garlic heads are roasted, squeeze each roasted clove out of its skin into blender. Careful!! they'll be hot to the touch!
  • Add 1/2 stick of butter to blender and pulse all till smooth
  • Heat the cream in a frypan till just to the boiling point
  • add the garlic/potato/butter/stock to the cream and bring to the boil. Reduce heat and simmer about 5 minutes.
  • Serve in warm bowls with bacon bits sprinkled on top

Reviews & Comments 3

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    " It was excellent "
    angelika ate it and said...
    how much garlic can one eat until they get sick. I would say this recipe looks healthy, but beware of too too much garlic. Have any weird symptoms proceeded after eating so much garlic soup?
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    " It was excellent "
    angelika ate it and said...
    can't wait
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    " It was excellent "
    juels ate it and said...
    Well, you've done it! Looks like a great creamy soup, the picture is beautiful! I love the method of roasting garlic in the muffin tins! What a clever idea! Bacon should bring a nice texture and add an extra layer of flavor to this wonderful soup!
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