Roasted Garlic & White Cheddar Soup
Source of Recipe
American Favorites
List of Ingredients
- 3 large garlic heads
- 1/2 cup olive oil
- 2 cups cleaned, chopped leaks, white parts only (4-5 leaks)
- 3 pounds all-purpose potatoes, peeled and cut into 1/2-inch dice
- 6 cups chicken broth
- 1/4 tsp ground black pepper
- 1/2 tsp salt
- 1 1/2 cups (6 oz) packed grated mild white Cheddar cheese, divided
- 2 cups 1% milk
- 1/3 cup chopped fresh chives or flat-leaf parsley
Instructions
- Arrange a rack at center position and preheat oven to 400 degrees.
- Smash each head of garlic with your hand to break into cloves. Lightly smash individual cloves with the back of a large knife so that papery coating is loosened. Peel off papery skin. Place garlic cloves in a medium ovenproof ramekin, souffle dish or baking dish. Pour oil over cloves; oil should cover them completely. Cover tightly with a double thickness of aluminum foil. Bake until garlic cloves are very tender and lightly golden brown, 20 to 30 minutes; check after 20 minutes as oven temperatures vary. If not done, check every 5 minutes. When garlic cloves are tender, remove with a slotted spoon and drain; reserve oil.
- Place 2 tablespoons reserved oil in a large, heavy pot over medium-high heat. Add leaks and cook, stirring constantly, for 2 minutes. Add potatoes and cook, stirring, for 2 minutes more. Add broth, pepper, and salt and bring to a simmer over high heat. Reduce heat to low and simmer, uncovered, until potatoes are tender, 25 to 35 minutes. Remove from heat and add roasted garlic. Puree in a food processor fitted with a metal blade, a blender or a food mill. Return pot and place over low heat.
- To serve, reheat soup until hot, stirring constantly. Stir in 1 cup cheese, a handful at a time, making certain each addition has melted before adding more. Stir in milk. Season as needed with salt and pepper. Garnish each serving with remaining cheese and parsely.
Final Comments
serves 6
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