Potato-Garlic Soup
Soups • European
Description
Potato-Garlic Soup
Ingredients
- Garlic 1 head
- Leek 2 pieces
- Bay leaf 2 pieces
- Chicken Broth 6 cups
- Salt to taste
- Salad Potatoes 40 oz
- Ground Black Pepper to taste
- Scallions to taste
- Bacon 0 oz
- Sour Cream 3½ tablespoons
- Butter 3 tablespoons
- Cheshire Cheese 0 oz
Step-by-Step Guide
Step 1
Peel the outer layer of the whole head of garlic, remove the dry roots from the bottom, and then cut off 1/3 from the top. Separate one clove and chop it finely.
Step 2
Finely chop the leek and dice the potatoes. In a saucepan, heat the butter and add the leek. Sauté, stirring, until soft but not browned, about 5 minutes. Add the chopped garlic and sauté for another minute. Then add 2/3 of the head of garlic, pour in the broth, add the bay leaf and salt. Bring to a boil, then reduce the heat and simmer for 30–40 minutes, until the head of garlic is soft — a knife should go into the cooked garlic like into butter. Add the potatoes and cook for another 15–20 minutes.
Step 3
Remove the bay leaf and the head of garlic. Add 1/3 cup of sour cream to the soup, stir, and cook for 2–3 minutes. Add salt and pepper to taste, then use an immersion blender to puree the soup. Keep warm.
Step 4
Chop the green onions, cut the bacon into small cubes, and crisp it on a baking sheet in an oven preheated to 355°F. Grate the cheddar cheese on a fine grater.
Step 5
Ladle the soup into bowls, place a spoonful of sour cream in the center of each serving, and sprinkle with bacon, grated cheese, and green onions.
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