In hindsight I wish I had plated this better, but I was too hungry to consider hunting for a pretty bowl ;-p This loaded baked potato soup is the perfect antidote to a winter day. This recipe is full bodied and delicious. I think I'd tweak it a bit in the future but give it a whirl this way - check out the original recipe here at Smitten Kitchen.
Baked Potato Soup
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
2 1/2 pounds russet potatoes, peeled and cut into 1/2-inch cubes
1/3 cup sour cream
Ground black pepper
- 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. Pop out a bunch of the garlic clove tips and mince them.
- In a large, heavy pot melt the butter over medium heat. Add leeks and cook them until soft (but not brown), about 5 minutes.
- 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. Add sour cream to soup and cook for another 2 to 3 minutes. Adjust seasonings, adding more salt and pepper to taste.
- (ugly fruit suggestion - remove some chunks of potato, then blend remainder, then add potatoes again) 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.)
- Serve with whatever makes you happy on top, or nothing at all. Suggestions - shredded cheddar, fake-o's, sour cream, chives, etc.