Garlic-Potato Soup

This soup is for all of the garlic lovers out there! The garlic paste is actually very sweet and not overly pungent so don’t be afraid to use it all. Also, what tastier way is there to keep colds away? This recipe makes enough for 6 people as a main course. Serve with a slice of crusty bread and a crisp green salad for a wonderful dinner.

Serves 6

Ingredients

• 3 tablespoons unsalted butter
• 1 medium leek, white and light green parts halved lengthwise, washed, and chopped small
• 3 medium cloves garlic, minced
• 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 and a half pounds russet potatoes, peeled and cut into half-inch cubes
• 1 pound red potatoes (unpeeled) cut into half-inch cubes
• Half a cup heavy cream
• 1and half teaspoons minced fresh thyme leaves
• Ground black pepper
• One-quarter cup minced fresh chives

Garlic Chips

• 3 tablespoons olive oil
• 6 medium cloves garlic, sliced thin lengthwise

Method

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 three quarters 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.

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 cream, thyme, and half of mashed garlic into soup; heat soup until hot, about 2 minutes. Taste soup and add remaining garlic paste if desired. Using a hand blender, process soup until creamy, with some potato chunks remaining. Alternatively, transfer one and a half 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.