Feed Me: I Say Potato, You Say Po-ta-to

Recently I have been on a soup making kick, so much so I can almost have a legitimate Hale and Hearty franchise from my kitchen. After making 4 bean chili, vegetable-ish soup, and beef stew, I decided I wanted something that wasn’t quite as heavy, yet still a soup. Enter this potato soup recipe from Smitten Kitchen; after reading the ingredients I immediately had to taste and devour a giant bowl. I have to admit it was everything and more than what I was expecting. I did make a few minor adjustments of my own, but here goes….


1 head garlic
3 tablespoons unsalted butter
2 medium leeks, white and light green parts halved lengthwise, washed, and chopped small
5 to 6 cups low-sodium chicken or vegetable broth (I used 5 cups; add the extra cup after pureeing if you’d like a thinner soup)
2 bay leaves
Table salt
2 1/2 pounds russet potatoes, peeled and cut into 1/2-inch cubes
1/3 cup sour cream (I chose to use 1/4 cup of diced cubes of cheese to mix with the soup instead)
Ground black pepper

Toppings, optional:
Minced fresh chives or scallions
Bacon bits (Cook and dice an entire pack)
Sour cream
Grated cheddar
A drizzle of melted (or melted and browned) butter

Rinse the head of garlic to remove any outside grit or dirt. Cut the top third off the head and peel any loose papery skins off the bottom two-thirds. Instead of discarding the top third, pop out a bunch (or all) of the garlic clove tips and mince them.

In a large, heavy pot or Dutch oven, melt the butter over medium heat. Add leeks and cook them until soft (but not brown), about 5 minutes.  This was the fist time I have ever worked with leeks and was at a loss when I got them home, but this video proved to be really helpful.Add the minced garlic and cook another minute. Add the larger part of the garlic head (whole, not chopped), broth, bay leaves and 3/4 teaspoon salt. 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, about 15 to 20 minutes.

Discard bay leaves. Remove garlic heads. Optional: If you’d like an extra garlic boost to the soup, using tongs or paper towels, squeeze garlic head at root end until cloves slip out of their skins. Using a fork, mash the garlic cloves to smooth paste and add it back to the soup.

Add sour cream to soup and cook for another 2 to 3 minutes. I am not a fan of sour cream so I choose to add the 1/4 cup of diced cheese here. Adjust seasonings, adding more salt and pepper to taste.

Using immersion blender, process soup until chunky-creamy, leaving lots of potato texture intact. (Alternatively, transfer a portion of the potatoes and broth to a food processor or blender and puree until smooth.)

Instead of adding the adding the bacon as a topping I chose to add it here. Simply stir the soup until the bacon is evenly mixed throughout the soup. Serve with whatever makes you happy on top, or nothing at all.

I will definitely be repeating this real soon.


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