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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 1 |
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Ingredients:
2 bay leaves |
3 tablespoon(s) butter |
5-6 cup(s) chicken or vegetable broth |
chives, bacon bits, cheddar cheese, sour cream for toppings |
1 head(s) garlic |
ground black pepper |
2 medium leeks, white and lt green parts halved and chopped small |
2 1/2 pound(s) russet potatoes, peeled and cut into 1/2 in cubes |
1/3 cup(s) sour cream |
table salt |
Directions:
1. Rinse garlic and cut top third off head and peel skin off bottom two-thirds. Pop out garlic tips and mince. Alternately, mince all garlic.
2. In Dutch oven melt butter over medium heat. Add leeks and cook till soft but not brown, about 5 minutes. Add minced garlic and cook another minute. Add larger part of garlic head (whole, not chopped), broth, bay leaves and 3/4 tsp salt. Reduce heat and simmer until garlic is tender when pierced, about 30-40 min. Add potatoes and continue to simmer, partially covered, till potatoes tender, about 15-20 min.
3. Discard bay leaves. Remove garlic heads. If desired, squeeze garlic head until cloves slip out of skins and mash and add to soup.
4. Add sour cream to soup and cook for 2-3 min. Adjust seasonings, adding salt and pepper to taste. Using immersion blender, process soup until chunky-creamy, leaving lots of potato texture.
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