50 Garlic Clove Potato Leek Soup

By Tasty · 75 min

Ingredients

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the tops off the garlic heads, place them cut-side up on a large piece of foil, drizzle with olive oil and season with salt. Wrap the foil into a tight packet.
3. Put the packet on a baking sheet and roast for about 45 minutes, until the garlic is caramelized. Let it sit for about 15 minutes until cool enough to handle.
4. Unwrap and squeeze the roasted cloves into a medium bowl. Set aside.
5. Melt the butter in a large pot over medium-high heat. Cook the leeks for about 5 minutes until softened.
6. Add the potatoes and thyme, season with salt and pepper, and cook 2 to 3 minutes until the thyme is fragrant.
7. Pour in the wine and cook until the liquid is reduced by half.
8. Add the chicken stock, bay leaf and roasted garlic, and bring to a boil. Reduce to a simmer, cover, and cook 15 to 20 minutes until the potatoes are very tender.
9. Remove the bay leaf and blend until smooth. Stir in the cream and blend again. Taste and adjust the seasoning, thinning with a little stock if needed.
10. Ladle into bowls and garnish as you like.

Summarized from Tasty's video. Watch it for the details.

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