Garlic-Potato Soup

Name: Garlic-Potato Soup
Yield: Serves 6 As a Main Course
Ingredients: 3 tablespoons, unsalted butter; 1 , medium leek, white and light green parts halved lengthwise, washed, and chopped small (about 1 cup); 3 medium cloves, garlic, minced or pressed through a garlic press (about 1 tablespoon); 2 heads, garlic, rinsed, papery skins removed and top third of heads cut off and discarded; 6 - 7 cups, low-sodium chicken broth (start with 6 cups and use extra cup to thin soup, if needed); 2 , bay leaves; , Table salt; 1 1/2 pounds, russet potatoes, peeled and cut into 1/2-inch cubes (about 4 1/2 cups); 1 pound, Red Bliss potatoes (unpeeled), cut into 1/2-inch cubes (about 3 cups); 1/2 cup, heavy cream; 1 1/2 teaspoons, minced fresh thyme leaves; , Ground black pepper; 1/4 cup, minced fresh chives; 3 tablespoons, olive oil; 6 medium cloves, garlic, sliced thin lengthwise; , Table salt

16 comments

Appears in Cook's Illustrated March/April 2007

A bowl of garlic-potato soup sounds appealing, but not if the assertive garlic overwhelms the mild-mannered potatoes. What are the secrets to this simple peasant dish?

SERVES6 As a Main Course

TIME1½ hours

WHY THIS RECIPE WORKS

Choosing the right potato was the first step in developing our garlic-potato soup recipe; we liked peeled russets for the way they broke down and thickened the broth, but we found that adding Red Bliss potatoes was necessary to ramp up the ...

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