Garlic Potato Soup (Another One)
- Ready In:
- 2hrs 45mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 3 tablespoons unsalted butter
- 1 medium leek, white and light green parts halved lengthwise, washed, and chopped small (about 1 cup)
- 3 garlic cloves, medium, minced (or pressed through a garlic press or about 1 tablespoon)
- 2 heads garlic, rinsed, papery skins removed and top third of heads cut off and discarded
- 6 -7 cups low sodium chicken broth (start with 6 cups and use extra cup to thin soup, if needed)
- 2 bay leaves
- table salt
- 1 1⁄2 lbs russet potatoes, peeled and cut into 1/2-inch cubes (about 4 1/2 cups)
- 1 lb Red Bliss potatoes, cut into 1/2-inch cubes (unpeeled)
- 1⁄2 cup heavy cream
- 1 1⁄2 teaspoons minced fresh thyme leaves
- ground black pepper
- 1⁄4 cup minced fresh chives
- 3 tablespoons olive oil
- 6 medium garlic cloves, sliced thin lengthwise
- table salt
directions
- Melt butter in Dutch oven over medium heat. When foaming subsides, add leeks and cook until soft (do not brown), 5 to 8 minutes. Stir in minced garlic and cook until fragrant, about 1 minute.
- Add garlic heads, broth, bay leaves, and 3/4 teaspoon salt; partially cover pot and bring to simmer over medium-high heat. Reduce heat and simmer until garlic is very tender when pierced with tip of knife, 30 to 40 minutes.
- Add potatoes and continue to simmer, partially covered, until potatoes are tender, 15 to 20 minutes.
- Discard bay leaves. Remove garlic heads; using tongs or paper towels, squeeze garlic heads at root end until cloves slip out of their skins. Using fork, mash garlic to smooth paste in bowl.
- Stir cream, thyme, and half of mashed garlic into soup; heat soup until hot, about 2 minutes. Taste soup; add remaining garlic paste if desired.
- Using immersion blender, process soup until creamy, with some potato chunks remaining.
- Alternatively, transfer 1 1/2 cups potatoes and 1 cup broth to blender or food processor and process until smooth. (Process more potatoes for thicker consistency.)
- Return puree to pot and stir to combine, adjusting consistency with more broth if necessary. Season with salt and pepper and serve, sprinkling each portion with chives and garlic chips.
- For Garlic Chips.
- Heat oil and garlic in 10-inch skillet over medium-high heat. Cook, turning frequently, until light golden brown, about 3 minutes. Using slotted spoon, transfer garlic to plate lined with paper towels; discard oil. Sprinkle lightly with salt.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
SweetSueAl
Newport News, VA
I live in southeast Virginia and am an executive secretary for the Army. I love to cook and love food. I have a picky, picky 8-yr old, but he is a true blue chocoholic and budding cook! I have two beautiful granddaughters who visit often. I am teaching them to cook too.
<br>
<br>
<br><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif>
<br>
<br>I<img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg>