Tasty Planner - Recipe - Garlic-Potato Soup by Lydia Dunn

Instructions

1. Melt the butter in a Dutch oven over medium heat. When foaming subsides, add leeks and cook until soft (do not brown), about 5-8 minutes. 2. Stir in the three cloves of minced garlic and cook until fragrant, about one minute. 3. Add the chicken broth, two heads of garlic, bay leaves, and 3/4 tsp of salt; partially cover the pot and bring it to a simmer over medium-high heat. 4. Reduce the heat and summer until the garlic heads are very tender when pierced with the tip of a knife, 30-40 minutes. 5. Add the potatoes and continue to simmer, partially covered, until the potatoes are tender, 15-20 minutes. 6. Remove and discard the bay leaves. Remove the garlic heads using tongs or paper towels. Squeeze the garlic heads at the root end until the cloves slip out of their skins. 7. Using a fork, mash the garlic to a smooth paste in a bowl. 8. Stir the cream, thyme, and half of the mashed garlic into the soup; reheat the soup until hot, about 2 minutes. Taste the soup and add more garlic paste if desired. 9. Using an immersion blender, process the soup until creamy, with some potato chunks remaining. Alternatively, you can transfer 1.5 cups of potatoes and 1 cup of the broth to a blender or food processor and process until smooth (Process more potatoes for a thicker consistency). Return the puree to the pot and stir to combine. 10. Adjust the consistency of the soup with more broth if necessary. Season with salt and pepper and serve, sprinkling each portion with chives and garnish.