Simple Potato Soup Recipe

Ingredients

Directions

1. Keeping the head of garlic whole and in tact, peel away the outer layers of loose skins.
2. Chop off the top third and mince.
3. In a large pot pour a glug of olive oil and heat over medium heat.
4. Cook the leeks just until soft, being careful not to burn them.
5. Add the minced garlic and let it cook for a minute until fragrant.
6. Now add the intact bottom of the garlic head, broth, bay leaves, salt and pepper (watch the salt content if you’re not using low-sodium bouillon/stock. I personally like to always wait and add salt if needed at the end).
7. Allow the broth to simmer until the garlic is tender.
8. Add the potatoes, carrots, and celery and continue to simmer until the potatoes are also tender.
9. Pull out the bay leaves and the garlic head.
10. No need to waste the garlic. If you like your soup really garlicky, simply puree or mash and put it back in the soup.
    Or, take 2-3 of the cloves and mash with butter for garlic bread.
    Or, place in a jar and cover with olive oil to make garlic-infused oil
    You can use them as you please!
11. If you like your soup clear and chunky then eat it as is, topped with yogurt and chives.
12. If you like a creamier soup place a few ladles at a time into your food processor until smooth, then add back into the pot to re-heat.

Tip: If you regularly eat cheese with rinds, save the rinds and use them in soups like this. Just tie them up in a cheesecloth or tea sack. They add great depth and flavor!