This recipe is for garlic lovers. It calls for an entire head of garlic and I love how you cook and simmer it with the potatoes and broth.
What you'll need:
- 1 head of garlic
- 3 T unsalted butter
- 2 medium leeks, white and green parts chopped
- 6 cups vegetable or chicken broth
- 2.5 pounds russet potatoes, cut into 1/2-inch cubes (I left the skins on for the extra nutrients.)
- 1/3 cup sour cream
- Scallions, chopped
- Bacon bits
- Grated cheese
- Extra sour cream
1. Take your head of garlic and chop off the top third. Pop out the cloves from that top third and mince them. Leave the larger part of the garlic head whole.
2. In a large pot, melt the butter over medium heat and then cook the leeks for about 5 minutes until they're soft.
3. Add the minced garlic and cook another minute.
4. Then add the larger part of the garlic head, broth, and 3/4 teaspoon salt.
5. Reduce the heat and simmer for 30 to 40 minutes until the garlic is super tender. Add potatoes and continue to simmer for another 15 to 20 minutes, partially covered, until the potatoes are tender.
6. Remove the garlic head and squeeze the tender garlic cloves onto a cutting board. Take a fork and mash the garlic cloves into a smooth paste and add it back to the soup. This will make your soup super garlicky.
7. Add sour cream to the soup and cook for another 2 to 3 minutes.
8. Add your salt and pepper to taste.
9. Transfer a portion of the potatoes and broth to a food processor or blender and puree until smooth.
10. Serve and dress with more sour cream, cheese, bacon bits, and scallions as the toppings.