Potato and Garlic Soup
A French potato-garlic soup: floury potatoes simmered with a whole head of slow-cooked garlic.
Overview
A rustic, comforting soup highlighting the sweet, nutty flavor of roasted garlic combined with creamy potatoes. Pureed for smoothness, it's a simple yet flavorful dish perfect for garlic lovers.
Ingredients
Base
- 2 tablespoons olive oil
Aromatics
- 1 onion (finely chopped)
- 2 onions (halved)
- 2 garlic bulbs (cloves separated and peeled)
Vegetables
- 500 grams potatoes (peeled and cubed)
Liquid/Broth
- 2 litres stock (vegetable or chicken)
Garnishes
- chopped chives to serve (or a sprig of rosemary)
Method
Stage 1 - Prepare ingredients
- Separate the garlic bulbs into cloves and gently crush with the flat side of a knife to split the skin.
- Peel the cloves and cut in half.
- Chop the potatoes into small cubes.
Stage 2 - Cook soup
- Heat the olive oil in a large frying pan, add the onion and garlic and cook over a medium-low heat for 5 - 10 minutes, or until the garlic is very lightly golden.
- Add the potato and cook over a low heat for 5 minutes.
- Add the stock and simmer for 40 - 45 minutes, or until the garlic is very soft and the stock has reduced. Set aside to cool slightly.
Stage 3 - Puree and serve
- Process the soup in batches in a food processor until smooth.
- Return to the pan and taste for seasoning.
- Reheat gently before serving, and serve with a sprinkle of chopped chives.
Notes
- Garlic: Roast gently to avoid bitterness; it should be soft and sweet.
- Potatoes: Use starchy potatoes like Russet for creaminess.
- Pureeing: Blend in batches for safety; hot liquid expands.
- Stock: Vegetable stock keeps it vegetarian; chicken adds richness.
Serving
Serve hot with crusty bread and a sprinkle of chives or rosemary.
Storage
- Refrigerate up to 3 days; reheat gently.
- Freezes well for up to 2 months.
- Best eaten fresh; flavors deepen overnight.
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