1. Preheat oven to 350^F. 2. In a baking dish toss the garlic and oil. 3. Bake, covered with foil, about 45 minutes until tender, stir now and then. 4. Place garlic in a large saucepan and reserve the oil. 5. Add chicken broth, wine and potatoes. 6. Cook at a simmer about 20 minutes, until potatoes are tender, stirring now and then. 7. Add the cheese and stir until melted. 8. Remove from heat and let stand 5 minutes. 9. In a blender, puree the soup in batches and strain into another large saucepan. 10. Add the cream, sherry, and Cognac. 11. In a large skillet, heat the reserved oil and saute the onion until golden, about 7 minutes. 12. Add prosciutto and saute until heated through, about 2 minutes. 13. Stir into soup. 14. Season and stir over medium heat until serving temperature. ---------------------------------------------------------------------------
Nutrition
Ingredients
