A few years ago, my dad gave me an immersion blender for Christmas. It was a fabulous gift, and if you’re doing last-minute Christmas shopping, I would recommend it. This soup is a classic, and I love the combination of the depth of the roasted garlic and the earthiness of the potatoes.
I’m keeping this post short and sweet. I might come back and expand upon the story of my dad’s present, but I think a rich, luscious soup in the heart of December is a good way to start the Christmas season. As it is though, I finished my last academic semester of my program yesterday, slept three hours last night, and boarded a plane home to see my family at 6:00 a.m. this morning. I’m so thankful to be spending the holiday with my family. Merry Christmas!
Roasted Potato & Garlic Soup
1 head garlic
3 lbs russet potatoes, washed, skins still on
2 leeks, cleaned, white & light green parts only, thinly sliced
1 Tablespoon olive oil
1/4 cup white wine
5 cups low-sodium or homemade chicken broth
1/4 cup half & half
salt & pepper, to taste
1. Preheat the oven to 400 degrees. Stick the potatoes a few times with a fork, then roast the potatoes for 1 hour. After 3o minutes, smother the garlic bulb in olive oil (with the papery layer still intact) and add to the baking sheet. Pull both the garlic and potatoes out after another 30 minutes. Allow to cool, then skin the potatoes and squeeze the garlic bulbs out of their paper shells.
2. Heat the olive oil in a large sauce pan or dutch oven. Cook the leeks for about 10 minutes, until soft. Add the white wine and scrape off any brown bits from the bottom of the pan. Add the broth, potatoes, and garlic, and simmer together for 20 minutes. Season with salt and pepper.
3. Using either an immersion blender or a stand blender, puree until smooth. Serve hot, garnishing with chopped chives.