Books and Cooks Ithaca
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Lyn's Garlic Potato Leek Soup
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Served with Midnight's Children.

Source: Garlic Garlic Garlic by Linda and Fred Griffith
Cookbook recipe name: "Creamy Roasted Garlic Soup with Leeks & Potatoes"

1/2 cup olive oil
5 plump heads roasted garlic
3 cloves garlic, thinly sliced
4 cups washed thin sliced leeks (including greens)
3 pounds Yukon gold potatoes, peeled and cut into 1 inch cubes (I used "butter potatoes")
1/2 teaspoon dried thyme (I used a bit more.)
10 cups vegetable broth
salt to taste
white pepper to taste
1 tablespoon minced chives

Heat olive oil in saucepan. Add sliced garlic and saute until crisp and golden brown (2-4 minutes.) Don't let garlic get too dark or it will be bitter. Use slotted spoon and transfer to paper towels to drain.

Combine hot oil and leeks in large soup pot. Cover and cook on low heat until leeks are wilted (15-20 minutes), stirring occasionally. Add potatoes, thyme, and stock. Cover and cook on medium until liquid is bubbling (about 5 minutes). Reduce heat and simmer until potatoes are very tender (30-40 minutes).

Remove soup from heat. Pour two cups of potato liquid into measuring cup and reserve.

Puree the soup and roasted garlic together (in batches if necessary.) Return to pot, season with salt and pepper and stir over medium-high heat until bubbling. If it's too thick, add reserve to thin. If it's too thin, simmer longer. Adjust seasonings to taste.

Ladle into heated soup plates and sprinkle with crisped sliced garlic and chives.

Cookbook wine suggestion: Zenato Tocai or another Italian Tocai. I served it with an Italian Pinot Grigio and thought it was yummy.

Last updated: November 21, 2000.