Cream Of Garlic Soup

• 1/4 cup (1/8 lb.) butter
• 1 cup minced white onion
• 1 cup diced (about 1/4 in.) celery
• 1 head garlic, cloves separated, peeled, and minced
• 1/4 cup all-purpose flour
• 1 red thin-skinned potato (about 8 oz.), peeled and diced
• 3 cups fat-skinned chicken broth
• 1 pint half-and-half
• 1/8 teaspoon white pepper
• Salt

1. In a 4- to 6-quart pan over medium-low heat, melt butter. 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.
2. 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. Add the half-and-half and stir until hot. Add white pepper and salt to taste.

butter, white onion, celery, garlic, allpurpose, potato, chicken broth, white pepper, salt

Taken from www.myrecipes.com/recipe/cream-of-garlic-soup (may not work)