Blanch the garlic in a medium sauce pan. Combine the garlic and water to cover garlic. Bring to a boil, lower heat and simmer for 7 minutes. Drain and return the garlic to the pan. (Blanching garlic will soften and decrease the strong taste of garlic.). Add the potatoes and chicken stock and season with a little salt and pepper. Bring to a boil, lower heat and simmer until the potatoes are are tender, around 25 minutes. Then puree soup in blender or with a handheld motor pureer. Then from blender, put back in pan. Add cream and bring to a boil and serve.
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|Serving Size: 1 Serving (2221g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 2978 (62%)|
|Amt Per Serving||% DV|
|Total Fat 330.9g||441 %|
|Saturated Fat 97.1g||486 %|
|Monounsaturated Fat 136.1g|
|Polyunsanturated Fat 69.7g|
|Cholesterol 1637.2mg||504 %|
|Sodium 1519.8mg||52 %|
|Potassium 4307.1mg||113 %|
|Total Carbohydrate 19.8g||6 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 18.1g|
|Protein 403g||576 %|
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Calories per serving: 4770
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