Garlic Potato Soup (Another One) Recipe

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Ingredients:

Serving

3 tbsp unsalted butter
1 medium leek, white 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 tbsp)
2 heads garlic, rinsed
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 tsp minced fresh thyme leaves
ground black pepper
1/4 cup minced fresh chives
3 tbsp olive oil
6 medium garlic cloves, sliced thin lengthwise
table salt

Directions:

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 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.
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.
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.
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. (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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	387.35 Kcal (1622 kJ)
Calories from fat	172.21 Kcal
		% Daily Value*
Total Fat	19.13g	29%
Cholesterol	28.97mg	10%
Sodium	102.44mg	4%
Potassium	1309.33mg	28%
Total Carbs	47.39g	16%
Sugars	2.58g	10%
Dietary Fiber	4.29g	17%
Protein	11.84g	24%
Vitamin C	31.5mg	53%
Vitamin A	0.1mg	2%
Iron	78.7mg	437%
Calcium	73.6mg	7%

Amount Per 100 g
Calories	78.15 Kcal (327 kJ)
Calories from fat	34.74 Kcal
		% Daily Value*
Total Fat	3.86g	29%
Cholesterol	5.84mg	10%
Sodium	20.67mg	4%
Potassium	264.17mg	28%
Total Carbs	9.56g	16%
Sugars	0.52g	10%
Dietary Fiber	0.86g	17%
Protein	2.39g	24%
Vitamin C	6.4mg	53%
Iron	15.9mg	437%
Calcium	14.9mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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