Potato, Garlic, & Leek Soup
Servings:
4
prep time:
30 mins
cook time:
1 hour 20 mins
Total time:
1 hour 50 mins
Ingredients
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1 garlic
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2 tablespoons olive oil, divided
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Vermont Creamery Unsalted Cultured Butter - 82% Butterfat
2 tablespoons
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1 cup leeks
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4 cups Yukon Gold or russet potatoes
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4 cups chicken stock, divided
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1 tablespoon white wine or sake or more to taste
-
1 tablespoon thyme
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Vermont Creamery Crème Fraîche
¼ cup or more to taste
-
Salt and pepper to taste
-
1 tablespoon olive oil
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1 tablespoon garlic, use reserved tops from garlic head
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¼ cup pancetta or bacon
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¼ cup breadcrumbs
-
sSalt and red pepper flake, to taste
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Parsley, if desired
-
Vermont Creamery Crème Fraîche
Directions
- Heat oven to 400º
- Trim about 1/2-inch off top of head of garlic, exposing all the cloves inside. Save any tips of cloves that are sliced off for pancetta breadcrumbs
- Rub exposed cloves with about 1 teaspoon olive oil, just enough to coat. Wrap in aluminum foil; bake 40-45 minutes or until cloves are soft when poked. Once garlic is done, carefully remove foil; set roasted garlic head aside to cool. When cool enough to handle, slide cloves out of their skin; set aside
- Heat 2 or 3 quart pot over medium heat. When a drop of water dances and sizzles when it hits the pot, add butter and remaining 1 teaspoon olive oil to the pot; stir until melted.nWaiting until the pot is hot will help prevent the vegetables from sticking. Add thinly-sliced leek and potato. Cook, stirring occasionally, 6-8 minutes or until vegetables have begun to soften and brown slightly. If the bottom still sticks, don't worry -- the stock and white wine will loosen any brown bits
- Add 3 cups chicken stock, wine or sake, roasted garlic cloves, thyme, and a generous pinch of salt and pepper. Stir to combine, scraping up any stuck bits from the bottom of pot. Bring mixture to a boil; turn heat down to a bubbling simmer. Cook 20-30 minutes or until potatoes are tender
- Meanwhile, place pancetta into a cold skillet. Heat to medium-low. Let pancetta cook slowly 5-8 minutes or until crisp and fat has rendered. Add breadcrumbs, salt, and red pepper flakes. Reduce heat to low. Cook, stirring occasionally, 2-3 minutes or until crumbs are an even golden color
- Puree soup using an immersion blender or doing batches in regular blender. Stir in crème fraîche and enough remaining stock until soup reaches desired consistency. Add more salt and black pepper as desired. Add a splash more of white wine or sake if soup tastes a bit too heavy or rich
- Serve with pancetta breadcrumbs, minced parsley, and extra crème fraîche on top.
