Serve this recipe with sliced French bread topped with fresh basil and tomatoes.
Serves 4 Prep Time 10 minutes Cooking Time 20 minutes
2 tablespoons butter
2 heads of garlic
300 grams onions, chopped
300 grams potatoes, diced
2 cups milk
2 cups chicken stock
salt and pepper
1 Heat butter in medium heat and cook garlic cloves until golden brown.
2 Add onions until soft, then add potatoes without browning them.
3 Add milk and stock. Boil and simmer until potatoes are cooked.
4 Put soup in blender and pulse until creamy. Season to taste.
Photography by Ocs Alvarez & Lucky Besa | Styling by Melanie Jimenez
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