Hearty Garlic-Potato Soup

A bowl of garlic-potato soup sounds appealing, but not if the assertive garlic overwhelms the mild-mannered potatoes. What are the secrets to this simple peasant dish?

The Problem: We wanted a soup with discernible and well-balanced garlic and potato flavors along with an agreeable (not-too-thick/not-too-thin) consistency.

The Goal: Choosing the right potato was our first step; we liked soups made with peeled russets for the way they broke down and thickened the broth, but we found that adding some Red Bliss potatoes was necessary to ramp up the potato flavor. The key to garlic balance proved to be not quantity but cooking technique. We needed two methods, combining sautéed minced garlic with whole poached garlic heads. We wanted a country-style consistency, so we decided on a potage (a soup that is partly chunky and partly smooth); we pureed only a portion of the soup, leaving some chunks untouched. The proper vegetal element came from leeks, cream was the right dairy component, and the best herbs were bay leaves and fresh thyme. Finally, we topped it all off with garlic chips fried in oil, which added a toasty, pleasantly bitter flavor.

Garlic-Potato Soup
A garnish is essential to add crunch and flavor to this soup. We like garlic chips, but crisp bacon bits, fried leeks, or garlic croutons (see related recipes) are good options, too. A potato masher can be used instead of an immersion blender to mash some of the potatoes right in the pot, though the consistency will not be as creamy. If leeks are not available, substitute an equal amount of yellow onion. The test kitchen prefers the soup made with chicken broth, but vegetable broth can be substituted.

Serves 6 As a Main Course

3	tablespoons unsalted butter
1	medium leek , white and light green parts halved lengthwise, washed, and chopped small (about 1 cup)
3	medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon)
2	heads garlic , rinsed, papery skins removed and top third of heads cut off and discarded
6 - 7	cups low-sodium chicken broth (start with 6 cups and use extra cup to thin soup, if needed)
2	bay leaves
	Table salt
1 1/2	pounds russet potatoes , peeled and cut into 1/2-inch cubes (about 4 1/2 cups)
1	pound Red Bliss potatoes (unpeeled), cut into 1/2-inch cubes (about 3 cups)
1/2	cup heavy cream
1 1/2	teaspoons minced fresh thyme leaves
	Ground black pepper
1/4	cup minced fresh chives
*Garlic Chips*
3	tablespoons olive oil
6	medium cloves garlic , sliced thin lengthwise
	Table salt

1. Melt butter in Dutch oven over medium heat. When foaming subsides, add leeks and cook until soft (do not brown), 5 to 8 minutes. Stir in minced garlic and cook until fragrant, about 1 minute. Add garlic heads, broth, bay leaves, and 3/4 teaspoon salt; partially cover pot and bring to simmer over medium-high heat. Reduce heat and simmer until garlic is very tender when pierced with tip of knife, 30 to 40 minutes. Add potatoes and continue to simmer, partially covered, until potatoes are tender, 15 to 20 minutes.

2. Discard bay leaves. Remove garlic heads; using tongs or paper towels, squeeze garlic heads at root end until cloves slip out of their skins. Using fork, mash garlic to smooth paste in bowl.

3. Stir cream, thyme, and half of mashed garlic into soup; heat soup until hot, about 2 minutes. Taste soup; add remaining garlic paste if desired. Using immersion blender, process soup until creamy, with some potato chunks remaining. Alternatively, transfer 1 1/2 cups potatoes and 1 cup broth to blender or food processor and process until smooth. (Process more potatoes for thicker consistency.) Return puree to pot and stir to combine, adjusting consistency with more broth if necessary. Season with salt and pepper and serve, sprinkling each portion with chives and garlic chips.

For Garlic Chips
Heat oil and garlic in 10-inch skillet over medium-high heat. Cook, turning frequently, until light golden brown, about 3 minutes. Using slotted spoon, transfer garlic to plate lined with paper towels; discard oil. Sprinkle lightly with salt.

STEP BY STEP: Two Spuds Are Better Than One

Our Galic-Potato Soup uses both russet and Red Bliss potatoes for ultimate potato flavor and texture. Peeled starchy russet potatoes break down during cooking to thicken the soup, while unpeeled Red Bliss potatoes give the soup a rustic, chunky texture and rich potato flavor.
Red Bliss Uncooked	Red Bliss Cooked
Russet Uncooked	Russet Cooked

Fried Leek Garnish
We recommend this garnish especially for soups, such as our Garlic-Potato Soup.

Makes about 1/2 cup

1	medium leek , white and light green parts, halved lengthwise, washed, dried, and sliced into very thin 2-inch strips
2	tablespoons all-purpose flour
	Table salt and ground black pepper
1/2	cup olive oil

Toss leeks, flour, and pinch each salt and pepper in bowl. Heat oil in 12-inch skillet until shimmering. Add half of leeks and fry, stirring often, until golden brown, about 6 minutes. Using slotted spoon, transfer leeks to paper towel-lined plate; sprinkle with salt and pepper to taste. Repeat with remaining leeks, then discard oil. Serve as garnish for soup.