Potato soup with garlic
Description
If you have extra time, instead of raw potatoes, you can use baked ones. Distribute onto plates and serve.
Instructions
- 1
Step 1
1. Chop the onion. Peel the potatoes and cut them into cubes. Rinse the garlic head to remove any sand or dirt.
- 2
Step 2
2. Cut off the top third of the head and peel the remaining part. Peel the cut portion and pass it through a meat grinder or press.
- 3
Step 3
3. In a large pot, melt the butter over medium heat. Add the leek and cook until soft but not browned, about 5 minutes. Add the minced garlic and cook for 1 more minute. Add the trimmed garlic head, chicken or vegetable broth, bay leaf, and 3/4 teaspoon salt. Reduce the heat and simmer until the garlic head is very soft and easily pierced with the tip of a knife, 30 to 40 minutes. Add the potatoes and continue cooking, partially covered, until the potatoes are tender, about 15 to 20 minutes.
- 4
Step 4
4. Remove the bay leaf from the soup. Discard the garlic head. If you want to add extra garlic flavor, press another garlic clove and add it to the soup.
- 5
Step 5
5. Add sour cream to the soup and cook for another 2-3 minutes. Season with salt and pepper to taste. Use a potato masher to partially mash the potatoes, leaving some pieces intact. Alternatively, you can blend part of the potatoes and broth in a food processor or blender until smooth. Serve the soup with sour cream, chopped green onions, bacon bits, and shredded cheddar cheese.