Creamy Garlic Soup
Ingredients
Garlic Soup
- 4 cups Russet potatoes diced
- 3/4 cup garlic chopped
- 2 cups leeks washed and chopped into half moon slivers
- 6 cups unsalted chicken stock
- 1/2 tsp dried thyme
- 2 tbsp unsalted butter
- 1/3 cup olive oil for soup
- 1/3 cup chopped parsley
- 3/4 cup heavy cream
- salt + freshly cracked black pepper to taste
Croutons
- 1 loaf of sourdough 1-2 day old
- 1/4 cup extra virgin olive oil
- 1 tsp fine sea salt
- freshly cracked black pepper
Instructions
Garlic Soup
- Heat a heavy pot over medium heat. I used a dutch oven for this recipe. Add olive oil and butter to the pot. Once the butter is melted, add the onions, leek and dried thyme and sauté gently for about 8-10 minutes until the onions turn translucent. Then add the garlic and sauté for another 3 minutes, stirring frequently. Make sure to not let any of the ingredients brown too much so adjust your heat as needed.
- Add the potatoes and chicken stock to the pot and close it with a lid. Simmer for about 30 minutes.
- Add the cream and parsley to the soup and stir well. Then pour the soup carefully into a blender and blend until you get a smooth consistency. Season with salt and freshly cracked pepper.
- For garnish, sprinkle some chopped parsley on top and add the croutons.
Croutons
- Preheat oven to 400°F.
- Dice the bread into 1 x 1/4 inch cubes. Transfer the cubes of bread into a large bowl.
- Add the seasonings to the bowl of croutons and mix everything with your hands.
- Transfer the croutons to a lined baking sheet.
- Bake in the oven for approximately 15 minutes until the croutons turn golden brown.
Video
@chasingcravings Creamy Garlic Soup 🧄 Sorry, it’s been awhile since my last post. My father-in-law passed away recently so I’ve been taking some time off to be with my family. I hope all of you have been well since my last post 💛
♬ original sound - Bora