Roasted Garlic Potato Soup

Recipe by realbirdlady
READY IN: 1hr 15mins
SERVES: 12-16
YIELD: 4 quarts




  • 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.