Garlic Lover's Soup

John Lehndorff

3 medium red potatoes, sliced

3 small onions, chopped

12-15 cloves fresh garlic, sliced in 1/4" pieces

1 T dried basil

2 t dried tarragon

1/3 c. white wine

6-8 oz cream cheese (or sour cream), cut in cubes, at room temperature 

1 c. milk

1 T canola oil

2 T butter

5 lrg fresh basil leaves

1 t salt

1/4 to 1/2 t freshly ground pepper

chopped parsley to garnish

Boil potatoes covered in water until soft. 

Strain and reserve cooking water for later. 

Saute onions in butter and oil, then sprinkle in dried herbs and continue sauteing for 5 minutes. 

Add garlic and saute until onions are soft. 

Add wine and simmer for 5 minutes. 

Puree potatoes, onion, and garlic mixture, cream cheese/sour cream, and fresh basil with some of the potato cooking water. 

Use a blender, not food processor for best consistency. 

Add puree back into saucepan and add milk, salt, and pepper, and as much potato stock as needed. 

Heat gently and serve garnished with chopped fresh parsley.