If you love garlic like I do then try this and if 6 large garlic cloves  just are not enough for you add in garlic powder, use only oven baked or microwaved potatoes for this, I make this soup all year around and you will too!

To cook potatoes in microwave prick several holes in each potatoes, microwave on HIGH for 15 minutes or until just fork tender do not cook until very soft, turning and rearranging the potatoes every 5 minutes, cool slightly then peel

To bake potatoes in oven prick several holes in each potato, bake on a baking sheet for about 1 hour or more in a preheated 350 degree F oven or until just fork tender, remove cool slightly or until cool enough to handle then remove the peel

Do not finely mince the garlic it should be finely chopped or it will burn while frying, also I sometimes cook chopped bacon to sprinkle on top of the soup in the bowls, for more flavor leave the bacon fat in the pot and add in butter to make 1/3 cup, I have even made this soup omitting the 6 garlic cloves and adding in some roasted garlic puree into the mashed potato mixture

Yield 6 (2-cup)  servings

Ingredients:

5 large russet potatoes or 6 medium

1/3 cup butter

1 medium onion, chopped

1/2 teaspoon crushed chili flakes (or adjust to heat level)

6 large cloves garlic, finely chopped

1/2 teaspoon dried Italian seasoning (rubbed between fingers to release the flavor)

1/3 cup all-purpose flour

4 cups light cream (such as half and half cream)

3 cups milk

1/2 teaspoon fresh ground black pepper (I use lots more)

1/3 to 1/2 cup grated Parmesan cheese

seasoned salt (to taste or use white salt, the seasoned salt is better to use)

1/2 to 1 teaspoon garlic powder (optional)

TOPPINGS (Use one or all)

shredded cheddar cheese (use as much as desired)

2 large green onions, chopped

chopped cooked bacon

Instructions:

In a bowl mash all the potatoes using a fork (a few chunks left in the mixture is okay).

In a medium pot melt butter over medium-high heat until sizzling; add in onion and cook until softened (about 3 minutes).

Add in chili flakes,  garlic and Italian seasoning; cook stirring for 2 minutes or until the garlic is soft but not browned (careful not to burn the garlic).

Add in flour; stir for 1 minute.

Stir in the mashed potatoes, cream, milk, black pepper and 1/3 cup Parmesan cheese; cook stirring over low heat until hot and thick, seasoning with salt to taste and more pepper if needed (if you want more garlic flavor then add in garlic powder)

Ladle into bowls the sprinkle with desired toppings.

This is a delicious lower fat soup that’s quick and easy to make and should be ready and at your table in about 30 minutes!

Servings 3-4

Ingredients:

3 cups canned fat-free chicken broth

1/3 cup water

2 cups fresh sliced mushrooms

1/2 cup sliced canned bamboo shoots, drained

3 slices fresh gingerroot

2 cloves garlic, minced

2 teaspoons soy sauce

1/4 to 1/2  teaspoon crushed red pepper flakes (adjust to heat level)

1 pound chicken breast, cut into strips or into bite-size pieces

1 tablespoon sesame oil

3 tablespoons rice vinegar

2-1/2 tablespoons cornstarch

1 large egg, beaten

fresh ground white pepper

2 small green onions, chopped

Instructions:

In a saucepan combine the chicken broth with water, sliced mushrooms, bamboo shoots, ginger slices, garlic, soy sauce and crushed pepper flakes; bring to a simmer, then reduce heat to low, cover and continue to boil/simmer for for about 15 minutes.

Meanwhile in a bowl toss the chicken strips with sesame oil.

In another small bowl whisk the cornstarch with the rice vinegar until smooth; set aside.

Increase the heat with the broth to medium-high and return to a medium-high boil; add in the chicken slices, then return to a boil.

Slowly drizzle in the egg while stirring slowly to create long strands of egg, then stir in the cornstarch/vinegar mixture; simmer over medium heat until the chicken is cooked through and the broth has thickened slightly (about 3-4 minutes).

Season with fresh ground white pepper if desired.

Ladle into bowls and garnish with chopped green onions.