Garlic Potato Soup
I consider soups comfort food. There are many occasions when a simple and taste soup paired with some freshly baked bread will satisfy the hunger. When I used to be in the restaurant business people would call and ask what the soup of the day is. Here is a simple and quick recipe that takes little time to prepare.
- 7 Tbsp unsalted butter, at room temperature
- 1 large yellow onion, coarsely chopped
- 2 heads garlic (about 30 cloves total), crushed
- 4 cups peeled and cut-up potatoes (½-inch pieces)
- 6 cups rich chicken stock
- 1 Tbsp chopped fresh thyme
- 1 tsp salt
- ½ tsp freshly ground black pepper
- ½ cup heavy cream
- Loaf of freshly baked bread
- In a Dutch oven or a large pot, melt 3 tablespoons of the butter over medium heat. Add the onion and garlic and sauté for 5 minutes, until onion is translucent.
- Add the potatoes, stock, thyme, salt, and pepper and bring to a boil. Decrease the heat to low and simmer, uncovered, for about 25 minutes, until the potatoes are fork tender.
- Drain the soup, reserving the liquid. Let cool slightly, then, in batches, puree the solids in a blender, adding some of the reserved liquid as needed to ease the blending. Place the puree back in the pot. Add the reserved liquid and stir in the cream.
- Place over low heat and heat for another two minutes, until warmed to serving temperature. Adjust the seasoning.
- Ladle into warm individual soup bowls and serve with freshly baked bread.