Servings/Yield: 5 servings


½ cup peeled fresh garlic cloves

(ab 3/4 heads garlic)

Olive oil cooking spray


3 cup water

3 cup potatoes, skin on, diced

½ cup diced yellow onions

1 tablespoon vegetable base (or 2 cubes bouillon flavoring)

2 tablespoons butter

¼ cup flour

1 ½ cup milk

½ cup heavy cream

¼ cup thinly slice chives


Preheat oven to 350°. Place garlic on a sheet of foil, spray with olive oil, sprinkle with salt and bake until softened, 30 minutes or more. Mash garlic and set aside.

Combine water, potatoes, onions and vegetable base. Cook until potatoes are tender.

In a separate pan, melt butter and add flour; cook until light brown. Add milk and garlic; blend until smooth. Add to soup and simmer for 10 to 15 minutes. Add cream and simmer until soup begins to thicken, about 5 minutes. Add chives before serving. Makes 5 servings.

© Barbara Deitch 2020