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.
Originally Submitted
3/24/2013
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