While most people love potatoes, not everyone loves garlic, at least not in its raw form. When these two important ingredients are combined beautifully in a soup though, the result can satisfy just about everyone.
Potato and garlic soup
Ingredients (Serves 4 people)
2 tablespoons of unsalted butter
1 medium, chopped leek (only the white parts)
2 medium minced gloves of garlic
2 heads of garlic, rinsed
6 cups of chicken broth
1 bay leaf
2 tablespoons of chopped thyme leaves
2 tablespoons of salt
1 1/2 pounds peeled and cut russet potatoes
1 cup of cream
For Garlic Chips
3 tablespoons of virgin olive oil
3 small sliced cloves of garlic
Melt the butter in a large pot. Add the leek and cook in medium heat for 7 minutes. Add the garlic and cook for a minute, until garlic starts to smell. Add the heads of garlic, the chicken broth, bay leaves, thyme leaves, and half the salt. Cover the most part of the pot and increase to high heat for about 10 minutes. When boil starts, reduce heat immediately to medium. Continue simmering for 25 minutes, until garlic becomes soft. Slowly, add the potatoes. Continue simmering for 15 minutes.
To make the garlic chips, heat the olive oil and the cloves of garlic in another small pot, in medium heat. In two minutes, the garlic should be golden brown, which means it is ready. Spray the garlic with the rest of the salt and put it in a dry paper towel for 3 minutes. Gently, remove papery skin from garlic heads.
Add the garlic paste, the thyme and the cream in the soup. Cook for about 4 minutes, in low heat. If you do not want the soup to be too creamy, try mashing the potatoes.