Hearty Garlic-Potato Soup

I made this last night for tonight’s Soup Swap.   The recipe came from the Winter 2009 issue of Cook’s Illustrated Soups & Stews.  I recommend buying this publication.

Garlic -Potato Soup

Ingredients:

• 3 tablespoons unsalted butter
• 1 medium leek, white and light green parts halved lengthwiese, washed, and chopped small
• 3 medium garlic cloves, minced
• 2 whole heads garlic, rinsed, outer skin removed, and top 1/3 of heads removed
• 6 cups chicken broth
• 2 bay leaves
• 1 1/2 pounds russet potatoes, peeled and cut into 1/2 inch cubes
• 1 pound Red Bliss potatoes, unpeeled and cut into 1/2 inch cubes
• 1/2 cup heavy cream
• 1 1/2 teaspoons inched fresh thyme
• salt
• pepper

Garnish Ingredients:

• 1/4 cup minced fresh chives
• Garlic Chips (recipe follows)

Process:

1. Melt butter in Dutch oven over medium heat.  When foaming subsides, add leek and cook until soft (do notbrown), 5 to 8 minutes.  Stir in minces garlic and cook until fragrant, about 1 minute.  Add garlic heads, broth, bay leaves, and 3/4 teaspoon salt; partially cover pot and bring to simmer over medium-high heat.  Reduce heat and simmer until garlic is very tender when pierced with tip of knife, 30 to 40 minutes. Add potatoes and continue to simmer, partially covered, until potatoes are tender, 15 to 20 minutes
2. Discard bay leaves.  Remove garlic heads; using tongs or paper towels, squeeze garlic heads at root end until cloves slip out of their skins.  Using fork, mash garlic to smooth paste in bowl.
3. Stir cream, thyme, and half of mashed garlic into soup; heat soup until hot, about 2 minutes.  Taste soup; add remaining garlic paste if desired.  Using immersion blender, process soup until creamy, with some potato chunks remaining.  Adjust consistency with more broth if necessary.  Season with salt and pepper and serve, sprinkling each portion with chives and garlic chips.

Garlic Chips

Ingredients:

• 3 tablespoons olive oil
• 6 medium garlic cloves, sliced thin lengthwise
• salt

Process:

1. Heat oil and garlic in 10-inch skillet over medium-high heat.
2. Cook, turning frequently, until light golden brown, about 3 minutes.
3. Using slotted spoon, transfer garlic to plate lined with paper towels; discard oil.
4. Sprinkle lightly with salt