Roasted Garlic And White Cheddar Soup

By davidgoodman

Ingredients

• 2 to 3 large heads garlic
• 1/2 c. (1 stick) butter, melted
• 2 c. chopped leeks, white parts only (3 to 4 large leeks)
• 3 lb. medium all-purpose potatoes, peeled and cut into half-inch cubes (about 9 to 10 potatoes)
• 6 c. ready-to-serve chicken broth
• 1/2 tsp. salt
• 1/4 tsp. coarsely ground black pepper
• 2 c. milk
• 1 1/2 c. (6 oz.) shredded white cheddar cheese, divided
• cooked shrimp, thinly sliced cooked
• smoked sausage, strips of prosciutto or cooked ham (optional)
• chopped fresh chives or parsley

Details

Servings 6

Preparation

Step 1

Preheat oven to 400 degrees. Separate heads of garlic into cloves and peel off papery skin. Place garlic cloves in medium oven-proof ramekin, soufflé dish, or baking dish. Pour butter over garlic; cover tightly with a double thickness of aluminum foil. Place on center rack in oven and bake 35 to 40 minutes or until garlic is very tender. Remove garlic with slotted spoon, reserving butter. In large saucepan or Dutch oven, heat 3 tablespoons reserved butter over medium-high-heat until hot. Add leeks and cook, stirring constantly until leeks are softened, about 2 minutes. Add potatoes and cook 2 minutes more. Add chicken broth, salt, and pepper; bring to a boil. Reduce heat and simmer, uncovered, 25 to 30 minutes or until potatoes are tender. Remove from heat; add roasted garlic. Place half of soup in blender or food processor container; blend until smooth. Repeat with remaining soup. Return soup to saucepan and place over low heat. Add milk and heat, stirring occasionally, until soup is hot. Add 1 cup cheese, 1/2 cup at a time, and heat 3 to 5 minutes or until cheese is melted, stirring constantly. If desired, stir in shrimp, sausage, prosciutto or ham. Garnish each serving with chopped chives and remaining 1/2 cup cheese. Serve immediately.