In a medium saucepan over medium-high heat, combine garlic cloves and 3 cups of vegetable or chicken broth; bring to a boil and poach 15 minutes or until soft. Remove garlic cloves to a small bowl and mash with a fork; set aside for use in make Toasted Garlic-Butter Bread. Cook and reduce chicken broth to a glaze; remove from heat and set aside.
Prepare Toasted Garlic-Butter Bread; cover with plastic wrap until ready to serve.
In a large soup pot over low heat, melt butter. Add onion and sauté until soft. Drain the water from the potatoes; stir the potatoes into the butter and onion mixture. Season with salt and pepper. Add remaining 4 cups vegetable or chicken broth. Increase heat to medium-high; simmer, uncovered, 25 minutes or until the potatoes are softened. Remove from heat and let cool 10 to 15 minutes.
In a food processor or blender, puree soup; return to soup pot. Add garlic glaze; stir until well blended.
NOTE: The soup can be made 1 to 2 days in advance up until this stage. Refrigerate until ready to finish.
Stir in heavy cream, milk, salt, and pepper; cook, over low heat, another 10 minutes. Remove from heat. Serve in soup bowls and garnish with parmesan cheese. Serve with Toasted Garlic-Butter Bread.
Makes 6 servings.
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|Serving Size: 1 Serving (628g)|
|Recipe Makes: 6|
|Calories from Fat: 352 (61%)|
|Amt Per Serving||% DV|
|Total Fat 39.1g||52 %|
|Saturated Fat 24.6g||123 %|
|Monounsaturated Fat 10.3g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 111.8mg||34 %|
|Sodium 1407.3mg||49 %|
|Potassium 1118.9mg||29 %|
|Total Carbohydrate 51.8g||15 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 46.3g|
|Protein 7.7g||11 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 576
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