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Creamy Chicken Soup with potato and garlic Recipe


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     Creamy Chicken Soup with potato and garlic

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4

5 C. Chicken broth
1peeled and diced raw potato
3 T. Olive Oil
1/4 C. Sliced garlic
1/2 C. Minced onion
1/2 C. Whipping cream or half-and- half
1/2 C. Milk
1/2 t. Hot red pepper flakes
2 oz. fontina cheese, grated
Coarse Salt

Combine and broth potato in a large sauce pan. Bring to a boil over high heat, reduce heat to a simmer, and cook gently for 10 minutes.
While broth is simmering, heat olive oil In a larger sauce pan over an moderately low heat. Add garlic and onions; sauté gently 10 minutes. Do not allow onion ad garlic to brown. Add broth ad potato and simmer 20 minutes, covered. Working in batches, transfer potato mixture to a blender along with the cream, milk and re pepper flakes. Blend until smooth.
Put potato mixture in a clean, large sauce pan. Add 2 T. Of the fontina and reheat over medium high heat, stirring until cheese melts and mixture is nearly boiling. Add salt to taste. SERVR immediately, garnishing each with some remaining fontina.

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