Prep 15 mins
Cook 40 mins
This is a thick delicious garlic-based chowder. I had a similar soup at a nearby "all things garlic" type restaurant. I made for St. Patrick's Day this year. It is *very* rich and creamy.
- 2 ounces olive oil
- 2 medium onions, diced
- 1⁄2 head celery, diced
- 1 bunch fresh leek, cleaned and chopped
- 5 roasted garlic cloves
- 2 tablespoons fresh thyme
- 3 medium potatoes, peeled and diced
- 6 cups chicken stock
- white pepper
- 1 quart heavy cream
- 1⁄2 cup chopped fresh parsley
- Roast the garlic bulbs and squeeze out the garlic into a small bowl. (If you don't know how to do this, go to Recipe #132617. It's very easy.).
- In a large pot, heat the olive oil. Sauté the onions, then add celery and leeks.
- Add the squeezed-out garlic cloves to the pot, along with thyme, potatoes, and chicken stock.
- Bring to a simmer and cook until potatoes are tender (about 30 min.).
- Season with salt and pepper.
- Add cream and parsley, cook till "combined." Remove from heat and stir.
Good and easy. The garlic flavor in this is very very mellow despite the sheer volume of it. Really tasty winter soup, thanks for sharing!
Oh my but this was delicious! The garlicky taste was there but not overpowering and made as posted except used only half the heavy cream. Sent a bowl to each of my sons and both wanted the recipe. I will be doing this one often because I am such a garlic lover. Made for PAC Fall 2007
I made this for dinner this evening and it was good, however, my husband LOVED it. So much so that he had 3 sevings! I did add some chicken that I had left over. I cut into bite sized pieces and tossed in. About 4 cups worth or so. I also only used 2 leeks, and 4 stalks of celery. It was rainy here and this hit the spot! Thanks!