Potato & Garlic Soup

I thought it was going to be cooler today, so I made soup. This one is full of comfort food goodness. It's smoother and creamier than Este Lauder night creme. Also, I use cauliflower puree to add smooth and creamy without adding fat and calories.

I use potatoes from Maine because my mother and all my aunts are Maine-iacs. They're crazy, too, but that's another story.

Potato & Garlic Soup

4 small potatoes

2 cups chicken broth

1/2 large onion, chopped

3 garlic cloves

cauliflower puree (see recipe)

1 celery stick, chopped

salt & pepper to taste

1 cup half and half

1 tbsp. butter

Put the first 7 ingredients into a crock pot.
Cook on low for 7 hours.
Add half and half--cook for another hour.
Mash mixture with a potato masher and let thicken for another 30 minutes.
Stir in the butter before serving.

Option: Substitute sour cream for butter.

Make it a meal: Serve with Crab Delights (see recipe)

Wine: Chardonnay