Garlic and Potato Soup

As we descend into fall, here’s a simple but hearty soup that makes use of this year’s crop of garlic and new potatoes. Our eight-year-old reviewer says that this soup tastes “peaceful”. It features lots of garlic, so you can use it to ward off fall colds and Halloween vampires.

Sea salt
8 cloves of garlic
1 medium yellow onion
750 mL (3 cups) of boiled new potatoes
500 mL (2 cups) of milk (substitute water if you wish)
Sea salt and pepper to taste
Olive oil

Peel and chop the garlic and onion and sauté it in a pan with the olive oil until it is brown. Chop and boil the new potatoes, then place them into a cooking pot with the milk. Add the garlic and onion. Use an immersion blender to blend the potatoes, milk, garlic, and onion together until they create a thick soup, or place the ingredients in a food processor, blend, and return to the pot. If you’d prefer a thinner soup, add an additional cup of milk or add water instead. Warm the soup and add sea salt and pepper to taste.

Drizzle each bowl with melting butter and the juice of half a lemon, and adorn it with slices of fresh tomato from your garden, or add a dollop of pesto to the top to get even more of the garlic buzz.

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