Jan 14, 2011
This is a great soup for such a simple recipe! It's even easier when using the potato masher instead of a blender (less clean-up, too). I always end up using at least 4 cups of chicken broth, but it's really up to your preference for how thick you want your soup. Definitely roast your garlic in the pan with the potatoes (I always throw in a couple more cloves than called for). Also, I like to sprinkle some oregano or thyme on the potatoes & garlic mix before roasting for additional flavor. I've done this recipe with peeled potatoes and with skin-on and it comes out great either way. When we have leftover ham, adding it to this soup really kicks it up a notch. Serve w/ homemade garlic parmesan bread. Yummy!! Thank you for the recipe!
—TTV78
