Garlic Soup for the Soul

Garlic Soup is not served very often in restaurants and so you may not have ever thought of making a batch; but I will tell you there is no better soup to make when the kids are down with colds and flu or your feeling tired and mentally exhausted.

There are several different variations on how to make a garlic soup. There are very simple garlic broth type soups; which are very easy to do and is a true medicinal soup to make when your trying to fight off any kind of bacterial infection.

The soup post I wish to do is a simple garlic cream soup I have made a few times when I was fighting off a flu. It is a combination of two heads of garlic, potatoes, leeks, onion and heavy cream. You can add croutons on the top if you wish or serve this soup with a nice crusty piece of toast.

I hope my version of Garlic Soup is one you will try when you feel you need a little TLC or your family is fighting off colds and flu.

Ingredients:

2 bulbs of garlic - separate the cloves and peel. Lightly chop. (there will be a lot of cloves however do not worry the garlic will cook down slowly and sweeten without a harsh garlic flavor).

1 large leek - slit and wash - then chop down to the dark green leaves.

1 large onion - chopped

2 large Yukon Gold Potatoes - peeled and cut into chunks.

1 TLB dried thyme

1-2 boxes of chicken bone broth - low sodium chicken stock or broth

1 small handful of fresh chopped parsley

1 cup heavy cream (do not use half and half or light cream) it is not the same result.

Kosher Salt & Fresh Cracked Black Pepper

Olive Oil

Directions:

In a large soup pot add about 3-4 TBL of Olive Oil. On medium low heat add the onions and leeks and gently reduce without browning until the vegetables are soft. Then add all the chopped garlic.

Allow the vegetable mixture to sauté for 2-3 minutes. Then add the dried thyme and stir.

At this point lower the heat to just above a simmer and cook the vegetables with the garlic for about 12 minutes. Try not to allow any browning. Just keep stirring gently. The goal is not to burn the garlic at all.

Next add your potatoes. Add a pinch of salt and black pepper.

Add enough stock to bring the soup up to the level of liquid you desire. Depending on whether your using stock, bone broth or just chicken broth it could be 2-4 cups in total.

Cover the soup and gently simmer for 30 minutes.

Once the 30 minutes is up add the heavy cream and gently stir. Remove the pot from the heat and allow it to cool for 5 minutes.

Using a hand (stick) blender blend the soup until it is creamy. If you do not have a stick blender gently pour the cooled soup into a food blender and gently blend being careful not to have hot soup spill out.

Once blended and back into the pot add your chopped parsley.

Reheat the soup on simmer until hot.

To serve - use homemade croutons from a french stick or lightly coat store bought croutons with olive oil and heat in a non stick skillet until nice and hot. Adds a great crunch to this soup or toast a nice baguette or rustic bread.

Unbelievably delicious and so good for the body.

ENJOY!