WHY THIS RECIPE WORKS: For this creamy, textural soup, getting just the right garlic flavor was not as much about quantity as it was about cooking technique. First, we sautéed three garlic cloves and a chopped leek before adding the chicken broth, and then we simmered two whole heads of garlic in the broth. Once they were completely tender, we squeezed out the softened cloves, mashed them, and added them back to the soup. Choosing the right potatoes was also important. We liked starchy russets for the way they broke down and thickened the broth, and we found that adding red potatoes to the mix ramped up the flavor even more. Topping the soup with crispy garlic chips made for just the right garnish, creating a trinity of garlic flavor. We prefer this soup made with chicken broth, but vegetable broth can be substituted.
Serves: 6
Total time: 1 hour 30 minutes
INGREDIENTS:
GARLIC CHIPS
- 3 tablespoons extra-virgin olive oil
- 6 garlic cloves, sliced thin lengthwise
- Salt
SOUP
- 3 tablespoons unsalted butter
- 1 leek, white and light green parts only, halved lengthwise, finely chopped, and washed thoroughly
- 3 garlic cloves, minced, plus 2 whole heads garlic, outer papery skins removed and top third of heads cut off and discarded
- 6 cups chicken broth, plus extra as needed
- 2 bay leaves
- Salt and pepper
- 1½ pounds russet potatoes, peeled and cut into ½-inch pieces
- 1 pound red potatoes, unpeeled, cut into ½-inch pieces
- ½ cup heavy cream
- 1½ teaspoons minced fresh thyme
- ¼ cup minced fresh chives
INSTRUCTIONS:
- For the garlic chips: Heat oil and garlic in 10-inch nonstick skillet over medium-low heat. Cook, stirring occasionally, until garlic is golden brown, about 15 minutes. Using slotted spoon, transfer garlic to paper towel–lined plate and season with salt to taste; set aside for serving. Discard garlic oil or save for another use.
- For the soup: Melt butter in Dutch oven over medium heat. Add leek and cook until softened, 5 to 8 minutes. Stir in minced garlic and cook until fragrant, about 1 minute. Add garlic heads, broth, bay leaves, and ¾ teaspoon salt and bring to simmer. Partially cover pot, reduce heat to medium-low, and cook until garlic is very tender when pierced with tip of knife, 30 to 40 minutes. Stir in potatoes and continue to cook, partially covered, until potatoes are tender, 15 to 20 minutes.
- Discard bay leaves. Remove garlic heads and squeeze cooked garlic from skins into bowl. Mash garlic to smooth paste with fork.
- Stir cream, thyme, and half of mashed garlic into soup and let sit until heated through, about 2 minutes. Taste soup, add remaining garlic paste if desired. Transfer 1½ cups potatoes and 1 cup broth to blender and process until smooth. (Process more potatoes for thicker consistency.) Return puree to pot and adjust consistency with extra broth as needed. Season with salt and pepper to taste. Serve, sprinkling individual portions with chives and garlic chips.
