Roasted Garlic Potato Leek Soup

Name: Roasted Garlic Potato Leek Soup
Yield: 6
Ingredients: 5 whole heads of garlic; ⅓ cup olive oil; salt, to taste; 8 tablespoons (1 stick) unsalted butter; 3 large leeks, chopped; 2 lb Yukon Gold potatoes, peeled and cubed; 1 tablespoon fresh thyme leaves; freshly ground black pepper, to taste; 2 cups dry white wine; 5 cups chicken stock, or more as needed; 1 bay leaf; 1 cup heavy cream; minced chive, for garnish; toasted sourdough crouton, for garnish; shaved parmesan cheese, for garnish; garlic chip, for garnish

Recipe by Kelly Paige from tasty.co

Ingredients

6 servings

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5 whole heads of garlic
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⅓ cup olive oil
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salt, to taste
•

8 tablespoons (1 stick) unsalted butter
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3 large leeks, chopped
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2 lb Yukon Gold potatoes, peeled and cubed
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1 tablespoon fresh thyme leaves
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freshly ground black pepper, to taste

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2 cups dry white wine
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5 cups chicken stock, or more as needed
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1 bay leaf
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1 cup heavy cream
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minced chive, for garnish
•

toasted sourdough crouton, for garnish
•

shaved parmesan cheese, for garnish
•

garlic chip, for garnish

Instructions

Preheat the oven to 400°F (200°C).
Use a sharp knife to cut off the tops of the garlic heads and place them cut-side up on a large piece of foil. Drizzle the exposed garlic cloves with olive oil and season with salt. Bring up the corners of the foil around the garlic, then roll closed to form a tight packet. Place the packet on a baking sheet and roast in the oven for about 45 minutes, or until the garlic is caramelized. Remove from the oven and let sit for about 15 minutes, or until cool enough to handle.
Unwrap the foil packet and squeeze the heads to release the roasted garlic cloves into a medium bowl. Set aside.
Melt the butter in a large pot over medium-high heat. Add the leeks and cook for about 5 minutes, or until softened.
Add the potatoes and thyme leaves. Season with salt and pepper. Cook for 2-3 minutes, until the thyme is fragrant.
Pour in the wine and continue cooking until the liquid is reduced by half.
Add the chicken stock, bay leaf, and roasted garlic cloves; bring to a boil. Reduce to a simmer, cover, and cook for 15-20 minutes, until potatoes are very tender.
Remove the bay leaf, then use an immersion or countertop blender to blend the soup until smooth.
Stir in heavy cream and blend again. Taste and adjust seasoning as needed. Add a splash of chicken stock as needed to thin out.
Ladle into bowls and garnish with chives, croutons, Parmesan, garlic chips, and freshly ground black pepper.
Enjoy!