Tips to make Garlic and Potato Soup
Garlic potato soup is one of the delicious and healthy soups that you can make easily at your home. It is especially useful during the cold winter days. The following tips may help you to make garlic and potato soup in an oven.
Tips to Make Garlic and Potato Soup
1. Take three tablespoon butter that is not salted in an oven safe pot and melt it in medium temperature. When the foaming of the butter subsides, add one medium sized chopped leek. Cook them for about five to eight minutes and be careful not make it brown.
2. Get three cloves of garlic and mince them to get one tablespoon of minced garlic. Add this minced garlic to the leek and butter mixture and cook it for one minute.
3. Add six cups of chicken broth and two garlic heads to the pot. Remove the top of the garlic head and also the papery skin. Also add two bay leafs and salt to taste. Cover the pot partially and cook it in heat of medium-high till the garlic becomes soft and can be pierced with a fork. It takes almost thirty minutes.
4. Now you have to add potatoes. You can use russet potatoes and for this peel them and cut them in to cubes of half inch size. Add four and a half cup of these cubes of potatoes to the pot. Also use unpeeled Red Bliss potatoes and cut them in to cubes of half inch. Take about three cups of this potato. Add the potatoes to the pot and cook them for about 15 minutes by covering the pot partially.
5. Now throw out the bay leaf and also remove the garlic heads from the pot. Then squeeze the garlic heads by holding at their root end and the cloves will slip out of its skin. Mash this garlic to make a smooth paste and keep aside.
6. Take half cup of fresh heavy cream and one and a half teaspoons of minced thyme leaves. Mix them along with half of the mashed garlic in to the mixture in the pot and heat the soup for about two minutes.
7. Now blend the soup using an immersion blender till it becomes creamy along with some chunks of potato. Transfer the puree back to the pot and heat. You can adjust the consistency of the soup with one cup chicken broth. Add salt and black pepper powder to taste.
8. Take peeled garlic cloves and chop them in to small pieces. Fry these garlic pieces in little oil till they become golden brown. Keep them in a paper towel to drain the excess oil. Garnish your soup with these garlic chips and fresh minces of chives.
