1 can College Inn Chicken Soup or 2 c. homemade chicken broth
4 med. potatoes, cut in quarters
1 whole elephant garlic
1/4 c. chopped basil
1/4 c. good olive oil

Cover potatoes with water and bring to boil. Cook until fork tender with whole elephant garlic that has been cleaned and chopped.

When potatoes and garlic are fork tender transfer water, potatoes and garlic to blender. Add chicken broth and blend all until smooth. Transfer all to pan and heat to boil.

Put into individual soup bowls. Top with a swirl of olive oil and sprinkle with basil. Serves 4 people.