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Garlic Potato Soup

On chilly days, this hearty soup fills the kitchen with the irresistible aroma of garlic and butter while delivering a velvety texture that soothes both body and soul. It’s the kind of recipe that brings people together, whether for a cozy family dinner or a casual lunch with friends.
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Course: Appetizer, Side Dish, Soup, Vegan
Cuisine: American
Ingredients Method

Ingredients
  

For the Soup:
  • 3 tablespoons unsalted butter
  • 1 medium leek white and light green parts chopped (about 1 cup)
  • 3 cloves garlic minced (about 1 tablespoon)
  • 2 heads garlic rinsed, papery skins removed, top third trimmed
  • 6 cups low-sodium chicken broth plus extra 1 cup if needed to thin soup
  • 2 bay leaves
  • ¾ teaspoon salt
  • 1½ pounds russet potatoes peeled and cut into ½-inch cubes
  • 1 pound Red Bliss potatoes unpeeled, cut into ½-inch cubes
  • ½ cup heavy cream
  • 1½ teaspoons fresh thyme minced
  • Ground black pepper to taste
  • ¼ cup fresh chives minced
For the Garlic Chips:
  • 3 tablespoons olive oil
  • 6 cloves garlic thinly sliced lengthwise
  • Salt for sprinkling

Method
 

Cook the Aromatics:
  1. In a Dutch oven over medium heat, melt the butter. Once foaming subsides, add the chopped leek and sauté until soft but not browned, 5–8 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
Simmer Garlic Heads:
  1. Add the garlic heads, chicken broth, bay leaves, and salt. Partially cover and bring to a simmer over medium-high heat. Reduce heat to maintain a gentle simmer and cook until the garlic heads are very tender when pierced, 30–40 minutes.
Cook Potatoes:
  1. Add both russet and Red Bliss potatoes to the pot. Continue simmering, partially covered, until potatoes are tender, about 15–20 minutes. Discard bay leaves.
Mash Roasted Garlic:
  1. Remove garlic heads. Using tongs, squeeze the cloves out of their skins into a small bowl and mash into a smooth paste with a fork. Set aside.
Finish Soup Base:
  1. Stir the heavy cream, fresh thyme, and half of the mashed garlic into the soup. Heat for about 2 minutes. Taste and add remaining garlic paste as desired.
Blend Soup:
  1. Using an immersion blender, blend soup until creamy, leaving some potato chunks for texture. Alternatively, puree 1½ cups potatoes with 1 cup broth in a blender until smooth and return to the pot. Adjust consistency with extra broth if needed. Season with salt and pepper.
Prepare Garlic Chips:
  1. Heat olive oil in a 10-inch skillet over medium-high heat. Add sliced garlic and cook, turning frequently, until lightly golden, about 3 minutes. Remove with a slotted spoon to a paper towel-lined plate and sprinkle lightly with salt.
Serve:
  1. Ladle soup into bowls, sprinkle with chives and garlic chips, and serve hot.
  2. Enjoy!