Potato-Garlic Soup

Soups | European cuisine

⏳ Time

1 hour 10 minutes

🥕 Ingredients

🍽️ Servings

Description

Potato-Garlic Soup

Ingredients

Garlic - 1 head
Leek - 2 pieces
Bay leaf - 2 pieces
Chicken Broth - 6 cups
Salt - to taste
Salad Potatoes - 42.3 oz
Ground Black Pepper - to taste
Scallions - to taste
Bacon - 1.8 oz
Sour Cream - 3½ tablespoons
Butter - 3 tablespoons
Cheshire Cheese - 1.1 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 356°F. Grate the cheddar cheese on a fine grater.