Cream of Garlic Soup

Ingredients

• 0.1 lb butter 
• 1 cup celery diced ()
• 3 cups fat-skinned chicken broth 
• 0.3 cup flour all-purpose
• 1 head garlic separated minced peeled
• 1 pint half-and-half 
• 8 oz thin-skinned potato diced red peeled
• 4 servings salt 
• 1 cup onion white minced
• 0.1 teaspoon pepper white

Equipment

• frying pan

Directions

1. In a 4- to 6-quart pan over medium-low heat, melt butter.
2. Add onion, celery, and garlic and stir frequently until vegetables are very soft but not brown, about 15 minutes. Stir in flour and cook 2 minutes, stirring constantly.
3. Add diced potato and chicken broth and stir over medium-high heat until boiling; reduce heat and simmer until potato pieces are very tender when pierced, about 20 minutes.
4. Add the half-and-half and stir until hot.
5. Add white pepper and salt to taste.