Cream of Garlic and Potato Soup

I love potato soup, I found this recipe a few years ago and it's the only potato soup I make anymore! Give it a try I promise you'll love it as much as I do!

What you need:

4 russet potatoes, peeled and chopped

2 whole bulbs of garlic (more if you like garlic)

1T olive oil

2oz minced prociutto

salt and pepper to taste

1 pinch cayenne pepper

1 quart chicken broth

1/2c heavy whipping cream

2T fresh chopped chives

Directions:

Boil potatoes until tender

Heat olive oil in a skillet over medium heat, cook and stir minced prosciutto until it begins to sizzle, about 2 minutes. Add the garlic and continue to cook, stir frequently. Do not let the garlic brown. Season with salt, pepper and cayenne pepper cook for about 2 more minutes.

Mix chicken broth into garlic mixture and bring to a simmer. Reduce to low and cover for 30 minutes.

Transfer potato chunks and some of the garlic chunks and liquid to a blender, puree until smooth. Keep doing this until you have all your potatoes blended with garlic.

Stir blended potato mixture in a pot and add the heavy cream, add more of the chicken broth mixture to the pot if needed. Cook about 5 minutes. Serve with chopped chives.

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