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Roasted Garlic & White Cheddar Soup




Source of Recipe


Sue Freeman at Mimi's


Recipe Introduction


Mike liked this soup a lot. I am not a big fan of potato based soups - all I end up tasting is potato. As usual with a cheese dish, I added a few dashes of hot sauce. The croutons are not little cubes, but slices like you put on French Onion Soup - really good! They add a perfect little spicy touch to the subtler soup. You can make them ahead of time and store covered. My croutons took a lot longer then 10 minutes total to get crisp. I may have sliced them too thick.



List of Ingredients




SOUP:
3 large garlic heads
1/2 c. olive oil
(or you can use prepared roasted garlic)

2 c. cleaned, chopped leeks
3 lb. all purpose potatoes, peeled and diced
6 c. chicken broth
1/4 t. freshly ground black pepper
1/2 t. salt
1 1/2 c. (6 oz.) packed, grated white Cheddar cheese
2 c. milk (can use evaporated)
1/3 c. chopped fresh chives or flat leaf parsley for garnish

CAYENNE CROUTONS:
3 T. sweet butter
1 1/2 t. minced garlic
1/2 t. minced fresh flat leaf parsley
1/4 t. cayenne pepper
1/8 t. salt
Dash of hot pepper sauce
18 (1/4" thick) slices French bread


Recipe



SOUP:
Preheat oven to 350 degrees.

Slice the heads of garlic in half. Place on a sheet of heavy duty aluminum foil. Drizzle with olive oil and wrap up tightly. Bake for 1 hour. Cool and squeeze out the soft garlic from the head. Set aside.

Heat oil in a heavy dutch oven in oil over medium-high heat. Add leeks and cook, stirring constantly, for 2 minutes. Add potatoes and cook, stirring, for 2 minutes more.

Add the broth, pepper and salt to the pot and bring to a simmer. Reduce heat to low and simmer, uncovered, until potatoes are tender, 25 - 30 minutes.

Remove from the heat and add roasted garlic. Puree in a food processor, blender or with a hand blender. If you use a food processor or blender, you will need to let the soup cool down before you puree it. Return to the pot and place over low heat.

Stirring constantly, stir in one cup of the cheese, a little at a time. Allow each addition to melt before adding more. Stir in milk. Season to taste with salt and pepper.

Garnish with cheese, chopped parsley and the Cayenne Croutons.

CROUTONS:
Preheat oven to 300 degrees.

Mix 1st 6 ingredients in a small bowl. Spread on both sides of the slices of bread. Bake until golden brown and crisp, about 5 minutes per side.

Cool and serve with soup.

Serves 8-10.