January 18, 2013

Garlic Potato Soup

One of my all-time favorite foods is mashed potatoes. I could eat them every day, but this soup is even better. It's basically mashed potatoes in soup form, with the added bonus of roasted garlic. I also love roasted garlic; some people consider it the candy of the vegetable world. I wouldn't take it that far, but it sure is delicious. It adds a light sweetness to the soup and adds to the velvety texture. Vegans and vegetarians can enjoy it, too, since you can use either vegetable or chicken stock.

The first step is to roast the garlic and potatoes. I roast them together to save time, but I wrap the garlic in foil with a splash of olive oil so that it caramelizes slowly and doesn't burn. I season the potatoes with salt, pepper, and fresh herbs for a simple but full flavor. They become extremely tender, a great base for the soup.

I saute the shallots instead of roasting because roasting doesn't have the same effect on them as it does the garlic and potatoes. There is also enough sweetness from the roasted garlic, and roasting the shallots would overdo it. After all the vegetables are cooked through, I cook them all together for a few minutes and then add the stock. I let everything simmer together for a while so the flavors combine, and then I puree it all for a velvety, smooth texture. It couldn't be easier, and it couldn't taste more delicious!

4 Heads Garlic
2 lbs Yukon Gold Potatoes
1/4 Cup Olive Oil
1 tsp Fresh Thyme Leaves
3 Shallots, Minced
7 Cups Chicken or Vegetable Stock

Heat oven to 400F.

Peel and dice the potatoes. Toss with 2T oil, thyme, 2 tsp salt, and pepper. Place on a greased, foil-lined baking sheet.

Trim the tops of the garlic heads and place on some foil. Drizzle 1T oil on the garlic and wrap to close the foil. Place on the tray with the potatoes.

Bake the garlic and potatoes for 15 minutes. Stir to flip, then bake for another 15 minutes or until the potatoes are tender. Remove the potatoes and continue roasting the garlic until tender and golden.

Heat the remaining oil in a large pot over medium heat. Add the shallots and cook, stirring, for 3 minutes. Add the potatoes, then squeeze in the garlic cloves. Mash slightly, then add the stock. Bring to a boil, reduce to a simmer, and simmer, uncovered, for 5 minutes.

Puree the soup in a blender until smooth. Add more stock if necessary.

Serves 6-8
Recipe Adapted from Kosher Scoop

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