Ingredients

The following ingredients have 4 Servings
  • 1 head garlic (minced)
  • 1 cup onion (diced)
  • 2 cups potato (chopped)
  • 2 tablespoons butter
  • 4 cups beef broth or chicken broth
  • 3 tablespoons marjoram
  • 2 bay leaves
  • 1 teaspoon salt
  • croutons (for serving)
  • mozzarella (for topping, optional)

Instruction

  • Wash and chop the potatoes into inch sized pieces. In a large soup pan, add two tablespoons of butter along with the potatoes and cook until the potatoes are beginning to brown, about ten minutes.
  • Dice the onions and add them into the pot with the potatoes. Stir the onions into the potatoes. Cook until the onions are translucent, about five minutes. When the potatoes are fork tender, add the minced garlic, and stir well to combine.
  • Sprinkle the potatoes, onions and garlic with marjoram. Season with salt and stir so all the ingredients are covered. Add the bay leaves to the pot. Pour in the beef broth and bring to a boil.
  • When the soup had reached a rolling bubble, cover and reduce the heat to a simmer. Cook for an additional twenty to forty minutes, or until the potatoes reach your desired doneness.
  • OPTIONAL: In batches, blend all but one cup of the soup in a food processor or blender, for a smooth garlic soup.
  • Add a handful of cheese and croutons to the soup when ready to serve. Serve hot and enjoy!