Another potato recipe! Recipe for this soup was included in The Best of America’s Test Kitchen (2008) for a reason. It is creamy with small chunks of potato melting in your mouth and mild garlic flavor. Mmmmm….
- 3 tablespoons olive oil
- 6 garlic cloves, sliced thin lenghtwise
- 3 tablespoons butter
- 1 leek, only white and light green parts, washed
- 3 garlic cloves, minced, plus 2 whole garlic heads – rinsed, top third cut off and discarded, loose outer skins removed
- 6 cups low sodium chicken broth
- 2 bay leaves
- 3/4 teaspoon salt
- 3 medium russet potatoes (1 1/2 pounds)
- 6 small red potatoes (1 pound)
- 1/2 cup heavy cream
- 1/4 cup minced fresh chives
- Heat the oil and sliced garlic in a skillet.
- Cook for 3 minutes on medium high, turning garlic frequently.
- When light golden, transfer garlic to a paper towel and set aside.
- Melt butter in a pot over medium heat.
- Add leek and cook until tender, 5 to 8 minutes.
- Add minced garlic, mix in and cook until fragrant, ~30s
- Add broth, garlic heads, bay leaves and salt.
- Bring to a simmer and cook over medium low heat for 30-40 minutes, until garlic heads are very tender.
- Peel and cut into cubes russet potatoes, and wash and cut the red ones (do not peel them).
- Add potatoes to the soup and cook for additional 15 to 20 minutes,
- Remove the bay leaves from the soup.
- Remove the garlic heads.
- Squeeze the garlic heads at the root end, until cloves slip out of their skins. Be careful, it is hot!
- With a fork mash the garlic to a paste.
- Stir in half of the garlic paste together with the cream.
- Heat up the soup and taste it, add more garlic paste if stronger flavor is desired.
- Using the immersion blender cream the soup, leaving some potato chunks.
Yield: 6 servings
Nutritional Info: Cal 318, Prot 7g, Carb 43g, Fat 13g, Fiber 4g