Roasted Garlic Potato Soup

Name: Roasted Garlic Potato Soup
Prep time: 55 min
Cook time: 10 min
Yield: 8 Servings
Ingredients: large Yukon gold potatoes – peeled and diced: 5-6; garlic cloves – peeled: 15; cup canola oil: 1/3; tbsp olive oil: 1; shallot – peeled and diced: 1; leek – white part only, trimmed, and diced: 1; cup dry white wine: 1; chicken stock – clear: 2; heavy whipping cream: 2; tsp fresh thyme – chopped: 1; tsp fresh sage – chopped: 1; tsp fresh rosemary – chopped: 1; tsp ground cumin: 1; tsp Dijon mustard: 1; teaspoon Tabasco sauce: 1/8; lemon – juiced: 1; salt and pepper

Features:

Cuisine:

Italian

1 hr 5 mins
Serves 8
Medium

Ingredients

5-6 large Yukon gold potatoes – peeled and diced
15 garlic cloves – peeled
1/3 cup canola oil
1 tbsp olive oil
1 shallot – peeled and diced
1 leek – white part only, trimmed, and diced
1 cup dry white wine
2 chicken stock – clear
2 heavy whipping cream
1 tsp fresh thyme – chopped
1 tsp fresh sage – chopped
1 tsp fresh rosemary – chopped
1 tsp ground cumin
1 tsp Dijon mustard
1/8 teaspoon Tabasco sauce
1 lemon – juiced
salt and pepper

How to Make Roasted Garlic Potato Soup

Place garlic and canola oil in a small saucepan.
Let simmer until the garlic turns a golden brown.
Strain the garlic from the oil.
Pour olive oil in a 5-6 qt stockpot over medium high heat.
Add shallot, leeks and potatoes.
Sauté for 12-15 minutes, or until the vegetables begin to brown.
Deglaze the pan with the wine.
Reduce to the liquid to 1/3 of its original volume.
Add chick stock and cream.
Bring to a boil, reduce heat, and simmer about 30 minutes or until potatoes are tender.
Pour soup into blender.
Add half the garlic, and process until smooth.
Return soup to stockpot over low heat.
Add seasonings and blend well.
Garnish with remaining garlic gloves.
Serve and enjoy!

Trivia

Garlic attracts leeches.