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Fortify yourself during winter with this easy garlic soup recipe

By Wolfgang Puck, Tribune Content Agency on

1 large baking potato, about 3/4 pound (375 g), peeled and cut into 1-inch (2.5-cm) cubes

2 cups (500 mL) super-quick rich chicken stock (recipe follows) or good-quality canned chicken or vegetable stock or broth

Kosher salt

Freshly ground white pepper

3/4 cup (185 mL) heavy cream

Chopped chives (optional garnish)

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For the basil oil:

1/4 cup (60 mL) packed fresh basil leaves

1/4 cup (60 mL) packed fresh Italian parsley leaves

1 cup (250 mL) extra-virgin olive oil

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(c) 2018 WOLFGANG PUCK WORLDWIDE, INC. DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.
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