3 leeks, rinsed and finely chopped (white and pale green parts only)
2 pounds russet potatoes, peeled and cut into roughly 1-inch pieces
salt & pepper
4 large garlic cloves, minced
4 cups chicken broth
1/2 cup heavy cream
2 green onions, thinly sliced
DIRECTIONS
THE GARLIC CHIPS:
Heat the olive oil in a small skillet over medium heat. Add the sliced garlic to the pan and cook while flipping and stirring until the garlic slices are lightly browned (careful not to burn them). Transfer the garlic to a paper towel lined plate and set aside.
THE SOUP:
Melt the butter in a dutch oven over medium heat. Add the leeks, potatoes, 1 tsp salt, and 1/2 tsp pepper and cook, stirring occasionally, about 5 minutes.
Add the minced garlic to the pot and stir to combine, cook until garlic is fragrant, about 10 seconds. Pour in the chicken broth and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 10 minutes.
Transfer HALF the soup to a blender or food processor and blend until smooth then pour back into the pot with the rest of the soup. Stir in the heavy cream and cook until soup is heated through. Season with salt & pepper to taste.
Ladle soup into bowls and top with the sliced green onion and garlic chips.
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