Garlic Potato Soup (another One)

Total Time: 2 hrs 45 mins Preparation Time: 45 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 3 tablespoons unsalted butter
• 1 medium leek, 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

Recipe

• 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.
• 2 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.
• 3 add potatoes and continue to simmer, partially covered, until potatoes are tender, 15 to 20 minutes.
• 4 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.
• 5 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.
• 6 using immersion blender, process soup until creamy, with some potato chunks remaining.
• 7 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.)
• 8 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.
• 9 for garlic chips.
• 10 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.