Adapted from recipe by Jessica Merchant of How Sweet Eats
yield: SERVED ABOUT 4
total time: 1 HOUR
* Ingredients can be found at the market
1 tablespoon olive oil*
1 tablespoon unsalted butter*
1 yellow onion, diced*
3 pounds potatoes, peeled and chopped*
4 to 5 cups chicken or vegetable stock
2 bulbs roasted garlic*
1/3 cup cream*
1/4 teaspoon salt
1/4 teaspoon pepper
Roasted Garlic: Preheat oven to 375. Chop off the top portion of the garlic head to reveal cloves. Lightly rub back and forth to remove paper and peel any excess paper off. Pour about a teaspoon of olive oil on top the garlic cloves and let soak for 10 minutes.
Cover with foil and roast in a baking dish for 45 minutes, or until golden brown. To eat or add to recipe: let cool, then squeeze from the bottom of the garlic head to remove caramelized cloves.
Garlic Potato Soup: Heat a large stock pot over medium heat and add olive oil and butter. Once melted, stir in the onion with a pinch of salt and cook until softened, about 5 minutes. Add the potatoes and enough stock to cover the potatoes – starting with 4 cups and use more if needed. Bring the mixture to a simmer. Cover and cook until the potatoes are tender and falling apart, about 20 to 30 minutes. Turn off the heat.
Carefully add the mixture to a blender. Squeeze out the roasted garlic cloves and add them to the blender too. Puree the soup until totally creamy and smooth. Pour the mixture back into the pot and heat over low heat. Add the cream, salt and pepper. Taste and season additionally with salt and pepper if needed.