Baked Potato Soup

I know what you’re thinking: “But where’s the baked potato?” (A few people have already asked.) The title is a phrase on the taste and toppings of baked potatoes. I did, of course, originally consider starting with baked potatoes but rejected this method because of time constraints, textural anxieties and flavor worries. That said, should you want to adhere closer to the baked potato theme, or have leftover baked potatoes that you’d choice to use, I’d add them in chunks just when you’d add the raw ones, but only cook it for 10 minutes, not 16 to 20, before finishing the soup.

Skins or no skins? Your choice. I went without peels because I wanted a light-colored soup but leaving the peels on would amp up the baked potato flavor, for sure.

More changes I made to the innovative recipe: I used less garlic (and start a way for you to use the whole head, not 2/3 of it and a few extra cloves), more leeks, less broth, sour cream instead of heavy cream, all Russets instead of half Red Bliss potatoes and all sorts of toppings I doubt CI would like of. Their loss. This soup is the perfect January antidote.

Ingredients

1 head garlic
3 tablespoons unsalted butter
2 medium leeks, white and light green slices halved lengthwise, washed, and chopped small
5 to 6 cups low-sodium chicken or vegetable broth.

2 bay leaves
Salt of amount
2 1/2 pounds russet potatoes, peeled and slice into 1/2-inch cubes
1/3 cup sour cream
Ground black pepper

How to make Baked Potato Soup

Rinse the head of garlic to remove any outside gravel or dirt. Slice the top third off the head and peel any loose papery peels off the bottom two-thirds. In its place of discarding the top third, pop out a bunch (or all) of the garlic clove tips and mincemeat them. If you’re Deb, respire a sigh of relief that you have wasted nothing.

In a big, heavy pot, liquefy the butter over medium heat. Add leeks and cook them until lenient (but not brown), about 5 minutes. Add the minced garlic and cook another minute. Add the bigger part of the garlic head, broth, bay leaves and 3/4 teaspoon salt. Reduce heat and simmer until garlic is very kind when pierced with tip of knife, 35 to 40 minutes. Add potatoes and continue to simmer, partly covered, until potatoes are tender, about 16 to 20 minutes.

Discard bay leaves. Remove garlic heads. Optional: If you’d choice extra garlic boost to the soup, using tongs or paper towels, squeeze garlic head at root end until cloves slip out of their skins. Using a fork, mash the garlic cloves to even paste and add it back to the soup.

Add sour cream to soup and cook for another 3 to 4 minutes. Adjust seasonings, adding more salt and pepper to taste. Using immersion mixer, process soup until chunky-creamy, leaving lots of potato texture intact.

Serve with some makes you happy on top or nothing at all.