Directions:
- Chop garlic in a food processor to a coarse paste, stopping occasionally to scrape the sides of the bowl.
- Heat oil in a large saucepan over low heat. Add the garlic paste and cook just until the paste begins to color, stirring constantly. Stir in the chicken broth and wine. Bring mixture to a boil.
- Reduce heat and simmer for 30 minutes. Stir in the milk, cream and potato and simmer for another 30 minutes.
- Puree soup in blender, return to saucepan and simmer. Add salt and pepper to taste. Ladle into bowls and serve with buttered French bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 356.19 Kcal (1491 kJ) | ||
| Calories from fat | 196.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.86g | 34% | |
|---|---|---|---|
| Cholesterol | 44.16mg | 15% | |
| Sodium | 629.69mg | 26% | |
| Potassium | 578.87mg | 12% | |
| Total Carbs | 22.06g | 7% | |
| Sugars | 9.16g | 37% | |
| Dietary Fiber | 1.01g | 4% | |
| Protein | 7.06g | 14% | |
| Vitamin C | 18.8mg | 31% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.7mg | 4% | |
| Calcium | 271.6mg | 27% | |
| Amount Per 100 g | |||
| Calories | 80.7 Kcal (338 kJ) | ||
| Calories from fat | 44.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.95g | 34% | |
|---|---|---|---|
| Cholesterol | 10.01mg | 15% | |
| Sodium | 142.67mg | 26% | |
| Potassium | 131.15mg | 12% | |
| Total Carbs | 5g | 7% | |
| Sugars | 2.08g | 37% | |
| Dietary Fiber | 0.23g | 4% | |
| Protein | 1.6g | 14% | |
| Vitamin C | 4.3mg | 31% | |
| Iron | 0.2mg | 4% | |
| Calcium | 61.5mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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