Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

Serve hot with sausage and crusty bread for a hearty winter meal. Or serve cold with a light salad and a crisp white wine for a refreshing yet filling summer dish. From the Austin American-Statesman.

Ingredients Nutrition


  1. Place garlic and canola oil in a small saucepan. Simmer until golden brown. Strain the garlic from the oil. (The oil can be discarded, or saved for another recipe.).
  2. Pour olive oil in a 5-6 quart stockpot over medium high heat. Add shallot, leeks and potatoes. Saute 12-15 minutes, or until vegetables begin to brown.
  3. Deglaze the pan with the wine, and reduce to 1/3 the original volume of liquid.
  4. Add chick stock and cream. Bring to a boil, reduce heat, and simmer about 30 minutes, until potatoes are tender.
  5. Pour soup into blender, add half the garlic, and process until smooth. (Be careful with the hot liquid. If you have an immersion blender, use that instead.).
  6. Return soup to stockpot over low heat. Add seasonings and blend well.
  7. Garnish with remaining garlic gloves.
Most Helpful

Amazing! I tried this recipe pretty much as is, except that I didn't peel my potatotes. I'm totally going to regularly make this one. Oh, I did make one change, I cooked the garlic in ~2-3tbsp oil, then used the oil in the rest of the soup. My friends all loved it!

MC Baker May 24, 2010

FABYOOOOLUSSSS This soup was easy to make and bliss to eat. Velvety smooth after blending, and wonderful aroma and taste. My family all had a second bowl. This will definately be a rugular on our dinner table.

bnovak January 03, 2010

What good soup! The roasted garlic is so sweet and the herbs add such lovely flavor notes. I could not, however, use all that cream. Instead, I substituted about half the stated amount of cream with skim milk Once I pureed the soup, I added just enough cream to give the soupo that lovely rich taste and mouthfeel--probably only about a cup. I also added some nice elong chives for garnish.

Chef Kate May 30, 2008