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Print this Recipe    Garlic Chowder

Garlic Chowder

2 ounces olive oil
4 ounces bacon, diced (optional)
2 medium onions, diced
1/2 head celery, diced
1 bunch fresh leeks, cleaned and chopped
5 heads roasted garlic
2 Tablespoons fresh thyme
3 medium potatoes, peeled and diced
6 cups chicken stock
salt and white pepper to taste
1 cup heavy cream (optional)
1/2 cup chopped fresh parsley

In a large pot, heat olive oil. Saute the bacon and add the onions,
celery, and leeks. Remove the roasted garlic cloves from the head
by squeezing the roasted head. Add cloves to the pot. Add thyme,
potatoes, and chicken stick. Bring to a simmer and cook until
potatoes are tender (about 30 minutes). Season with salt and pepper.
Add cream and parsley. Remove from heat and serve.

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