Garlic-Potato Soup

From Cook’s Illustrated

Has Kim tried this? No

3 tbsp unsalted butter

1 medium leek, white and light green parts halved lengthwise, washed, and chopped small

3 medium garlic cloves, minced plus 2 whole heads garlic, rinsed, outer papery skins removed and top third of heads cut off and discarded

6 c low-sodium chicken broth plus 1 c

2 bay leaves


1 1/2 lbs russet potatoes, peeled and cut into 1/2 inch cubes

1 lb Red Bliss potatoes, unpeeled, cut into 1/2 inch cubes

1/2 c heavy cream

1 1/2 tsp minced fresh thyme leaves

Ground black pepper

1/4 c minced fresh chives

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.  Add garlic heads, broth, bay leaves, and 3/4 tsp 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.

2. 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.

3. Stir cream, thyme, and half of mashed garlic into soup; heat soup until hot, about 2 minutes. Taste soup; add remaining garlic if desired. Use potato masher or immersion blender to process soup until creamy, with some potato chunks remaining. Alternatively, transfer 1 1/2 c potatoes and 1 c broth to food processor or blender and process until smooth. Return puree to pot and stir to combine, adjusting consistency  with more broth if necessary. Season with salt and pepper and serve.

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