Potato And Garlic Soup With Rosemary Butter

• 3 c. chicken stock or canned low-salt broth
• 1 lb. Russet potatoes, peeled and diced
• 20 medium garlic cloves
• 1 c. milk
• 2 Tbsp. (1/4 stick) unsalted butter, room temperature
• 1 1/2 tsp. finely chopped fresh rosemary or 1/2 tsp. dried, crumbled

1. Bring chicken stock, diced potatoes and garlic cloves to boil in heavy large saucepan.
2. Reduce heat to medium and cook until potatoes and garlic are tender, stirring occasionally, about 15 minutes.
3. Puree mixture in batches in blender or processor. Return to saucepan.
4. Stir in milk.
5. Season to taste with salt and pepper.
6. (Can be made 1 day ahead to this point.
7. Cover and refrigerate.)
8. Mix butter and rosemary in small bowl.
9. Bring soup to simmer.
10. Ladle and top each with a small spoonful of rosemary butter.

chicken stock, russet potatoes, garlic, milk, unsalted butter, fresh rosemary

Taken from www.cookbooks.com/Recipe-Details.aspx?id=996892 (may not work)