Soup for the Spud
Creamy Roasted Garlic and Red Potato Purée Soup
45 minutes
Serves 4
DinnerGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Eastern Europe knows a thing or two about making potatoes sing, and this soup is proof. Here you'll learn the science behind silky-smooth puréed potatoes and how gentle heat coaxes mellow sweetness out of roasted garlic.
Equipment needed
- Immersion blender
Ingredients
Yield
4
Instructions
- 01Melt the butter in a large heavy-bottomed pot over medium heat.
- 02Add the diced onion and sauté for 4-5 minutes until translucent but not browned.
- 03Add the peeled and diced red potatoes, and stir to coat them in the buttery onion mixture.
- 04Stir in the mashed roasted garlic and cook for 1 minute until fragrant.
- 05Pour in the chicken broth, add the bay leaf and thyme, and bring to a gentle simmer.
- 06Simmer uncovered for 20 minutes, or until the potatoes are fork-tender. Remove the bay leaf.
- 07Use an immersion blender to purée the soup directly in the pot until completely smooth.
- 08Return the pot to low heat and stir in the milk, salt, and pepper. Heat gently, stirring, until hot but not boiling.
- 09Taste and adjust seasoning as needed. If soup is too thick, add a splash more milk to reach your desired consistency.
- 10Ladle into bowls, garnish with chives, and serve hot.
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