Recipe by realbirdlady
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.
Top Review by MC Baker
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!
- 5 -6 large yukon gold potatoes, peeled and diced
- 15 garlic cloves, peeled
- 1⁄3 cup canola oil
- 1 tablespoon olive oil
- 1 shallot, peeled and diced
- 1 leek, white part only, trimmed and diced
- 1 cup dry white wine
- 2 quarts chicken stock, clear
- 2 quarts heavy whipping cream
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh sage, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon ground cumin
- 1 teaspoon Dijon mustard
- 1⁄8 teaspoon Tabasco sauce
- 1 lemon, juiced
Directions See How It's Made
- 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.).
- 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.
- Deglaze the pan with the wine, and reduce to 1/3 the original volume of liquid.
- Add chick stock and cream. Bring to a boil, reduce heat, and simmer about 30 minutes, until potatoes are tender.
- 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.).
- Return soup to stockpot over low heat. Add seasonings and blend well.
- Garnish with remaining garlic gloves.