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Creamy Potato Soup with Roasted Garlic

Source of Recipe


From "Rose's Melting Pot"






List of Ingredients



• 1 large head garlic
  
• 4 large russet (baking) potatoes
  
• 2 medium leeks, white part only
  
• 1 Tbsp olive oil
  
• 1 Tbsp butter
  
• 4 medium stalks celery, finely chopped
  
• 1 small onion, peeled and finely chopped
  
• 1/2 cup dry white wine
  
• 1/2 tsp dried thyme, crushed
  
• Pinch cayenne pepper
  
• 1/4 tsp ground white pepper
  
• 3/4 tsp salt
  
• Two 14-1/2-ounce cans low-sodium chicken broth
  
• 1/2 cup water
  
• 1 cup half-and-half
  






Instructions



1. Cut about 1/4-inch from the top of the head of the garlic. (Do not peel or separate the cloves.) Wrap in foil and bake in a preheated 350-degree oven 45 to 60 minutes, until the cloves are very soft. Cool slightly and press the garlic into a small bowl.
   
   
2. Peel the potatoes and cut into 1/2-inch cubes. Place in cold water while preparing the remaining ingredients. Split the leeks lengthwise and rinse under cold running water until completely free of grit. Chop coarsely. Rinse again.
   
   
3. In a large pan, heat the olive oil and butter over medium heat. Add the leeks, celery and onion; saute 5 minutes. Add wine and simmer 5 minutes. Then add the roasted garlic, thyme, cayenne, white pepper, salt, broth and water. Drain the potatoes and add to the soup. Bring to a boil; reduce heat and simmer, partially covered, 30 minutes, until potatoes are very tender.
   
   
4. Puree the soup in several batches in a food processor or blender. Pour back into the pan, add the half-and-half and heat through.
   
   Makes 4 to 6 servings.
   
   Note: If a more intense garlic flavor is desired, add 1 to 2 cloves garlic, pressing through a garlic press.