Prep Time: 10 minutes Cook Time: 45 minutes Total Time: 55 minutes
Yields: 8 cups/2 quarts Recipe: Flavour and Savour
It’s simply a matter of sautéing onions and leeks, adding broth, potatoes and garlic and simmering until the potatoes are soft. Purée in batches in a food processor, or use an immersion blender to make that natural creamy texture. Stir in a little light cream, some parsley to temper the garlic, a generous sprinkle of smoked salt, garnish and serve!
Ingredients
- 1/2 cup roasted garlic purée* see notes below
- 1 tbsp olive oil extra virgin
- 1 medium white onion peeled and thinly sliced
- 2 medium leeks, white part only, well washed and thinly sliced
- 4 large russet potatoes peeled and thinly sliced
- 4 cups chicken bone broth or chicken broth
- 1 cup fresh parsley, chopped
- 1/2 cup light cream
- salt and freshly ground pepper to taste
- 1 tsp smoked salt, or more, depending on taste
Instructions
- Heat oil in a heavy-bottomed pot. Sauté onion and leeks until transparent, about 5 minutes.
- Add chicken broth, potatoes, garlic purée and salt and pepper. Bring to a boil, then lower the heat to simmer for 25 minutes, or until potatoes are very soft.
- Remove from heat and purée in a blender in batches. Stir in cream, smoked salt to taste, and fresh parsley, remembering to save a little to garnish.
- Serve in warm bowls, garnished with a drizzle of cream and fresh parsley.
Notes
Making your own roasted garlic purée is very simple. Heat oven to 375°F. Slice 1/2 inch off the tops of 4 garlic bulbs. Place in a small roasting dish. Drizzle 1/4 to 1/2 cup olive oil and sprinkle lightly with salt and pepper. Cover with a lid or wrap with aluminum foil and bake for 40 minutes to 1 hour. Remove from oven, allow to cool, then take each bulb and squeeze out the cloves into a food processor. Discard remaining skin. Process until smooth, season with salt and pepper, transfer to a small jar and refrigerate until needed