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Garlic: Roasted Garlic & White Cheddar Soup

Source of Recipe

American Favorites


List of Ingredients

3 large heads garlic
1/2 cup olive oil
5 leeks, chopped, whites only
3 pounds potatoes, peeled, cut 1/2" dice
6 cups chicken broth
1/4 teaspoon pepper
1/2 teaspoon salt
1 1/2 cups mild white cheddar, shredded, divided
2 cups milk
1/3 cup chopped fresh chives


Recipe

Arrange a rack at center position and heat oven to 400ºF. Smash each head of garlic with your hand to break it into cloves. Lightly smash individual cloves with the back of a large knife so the papery coating is loosened. Peel off papery skin. Place garlic cloves in a medium ovenproof ramekin, or baking dish. Pour oil over cloves; oil should cover them completely. Cover tightly with a double thickness of foil. Bake until garlic cloves are very tender and light golden brown, 20-30 minutes; check after 20 minutes as oven temperatures can vary. If not done, check every 5 minutes. When the garlic cloves are tender, remove with a slotted spoon and drain; reserve oil.

Place 2 tbl. reserved oil in heavy pot over medium high heat. (refrigerate remaining oil for other uses). Add leeks and cook, stirring constantly, for 2 minutes. Add potatoes and cook, stirring, for 2 minutes more. Add broth, 1/4 tsp. pepper and 1/2 tsp salt, and bring to a simmer over high heat. Reduce heat to low and simmer, uncovered, until potatoes are tender, 25-35 minutes. Remove from heat and add roasted garlic. Puree in food processor or blender. Return to pot and place over low heat. (Can be frozen at this point; defrost before continuing.)

To serve, reheat soup until hot, stiring constantly, since soup has tendency to stick to bottom of pan. Stir in 1 cup of cheese, a handful at a time, making sure each addition melts before adding more. Stir in milk. taste and add more salt and pepper as needed. Ladle soup into 6 bowls. Garnish each serving with cheese and chopped chives. Serves 6. Best in winter.