Creamy Garlic Soup with Yukon Gold Potatoes

By lorik

Sweet roasted garlic gives every spoonful of this smooth and inviting soup the perfect amount of flavor.

Makes 6 servings (about 6 cups)
Total time: 45 minutes + roasting

Ingredients

• MINCE:
• 1 bulb garlic, peeled
• MELT:
• 2 Tbsp. unsalted butter
• 1/2 tsp. freshly grated nutmeg
• 1/4 tsp. white pepper
• ADD:
• 1/2 cup dry vermouth
• 3 cups low-sodium chicken broth
• 1 lb. Yukon gold potatoes, peeled and cubed
• 2 dried bay leaves
• 1 bulb garlic, roasted
• Fresh thyme sprigs
• WHISK:
• 1 cup heavy cream
• Salt to taste
• Variation from Saveur:
• 2 tbsp. olive oil
• 16 cloves garlic, roughly chopped
• 4 shallots, sliced
• 6 3⁄4 cups chicken stock
• 6 3⁄4 cups heavy cream
• Kosher salt and freshly ground black pepper, to taste

Details

Servings 6
Adapted from cuisineat home.com

Preparation

Step 1

Mince garlic in a food processor.

Melt butter in a pot over medium heat, add minced garlic, nutmeg, and pepper and sweat until garlic softens, 3 minutes. Add vermouth and reduce by half, 5 minutes. Add broth, potatoes, bay leaves, roasted
garlic, and thyme to pot and simmer until potatoes are very tender, 15 minutes. Discard bay leaves and thyme. Purée soup, in batches, in a blender until smooth. Strain soup through a fine-mesh sieve; discard any pulp. Return soup to pot over low heat. Whisk in cream and heat soup
through; season with salt.

Per serving: 283 cal; 19g total fat (12g sat); 65mg chol; 184mg sodium; 20g carb; 1g fiber;

Variation from Saveur:
Heat oil in a 6-qt. saucepan; add garlic and shallots and cook until soft, 10 minutes. Add cream and stock; bring to a boil. Reduce heat to a simmer and cook until reduced by half, about 2 hours. Purée in a blender and strain; season with salt and pepper.