Garlic-Potato Soup
This soup is perfect with some added crunch. Garlic chips, crisp bacon bits, fried leeks, or garlic croutons.
3 TBSP unsalted butter
1 medium leek, white and light green parts halved lengthwise, washed, and chopped small
3 medium garlic cloves, minced or pressed through garlic press
2 whole heads of garlic, rinsed, outer papery skins removed and top third of heads cut off and discarded
6 cups chicken broth, plus 1 cup to thin soup if needed
2 bay leaves
Table salt
1 1/2 pounds russet potatoes, peeled and cut into 1/2 inch cubes
1 pound Red Bliss potatoes (unpeeled), cut in 1/2 inch cubes
1/2 cup heavy cream
1 1/2 tsp minced fresh thyme leaves
Ground black pepper
1. 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 tsp 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.
2. 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.
3. Stir in 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. 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 garlic chips, bacon, fried leeks, or croutons if desired.
