Prep Time: 25 minutes
Cook Time: 45 minutes
Make Again: Yes
Recipe Source: Cook's Illustrated (March 2007)
Some of the prep time and cook time overlaps. You can't prep everything at once, because the potatoes don't go in the soup until after the garlic is almost completely cooked.
I made some bacon to put on top instead of the garlic chips. I think that is a better option for me, because it adds a different flavor, and it was easier. This is a nice hearty soup. However, I think I would up the ratio of red bliss potatoes to the russets actually. Just a little. Otherwise, it was about perfect.