Roasted Garlic Potato Soup

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Serve hot with sausage and crusty bread for a hearty winter meal. Or serve cold with a light salad and a crisp white wine for a refreshing yet filling summer dish. From the austin american-statesman.

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Steps

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Place garlic and canola oil in a small saucepan.

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Simmer until golden brown.

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Strain the garlic from the oil.

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Pour olive oil in a 5-6 quart stockpot over medium high heat.

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Add shallot , leeks and potatoes.

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Saute 12-15 minutes , or until vegetables begin to brown.

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Deglaze the pan with the wine , and reduce to 1 / 3 the original volume of liquid.

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Add chick stock and cream.

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Bring to a boil , reduce heat , and simmer about 30 minutes , until potatoes are tender.

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Pour soup into blender , add half the garlic , and process until smooth.

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Return soup to stockpot over low heat.

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Add seasonings and blend well.

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Garnish with remaining garlic gloves.

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Ingredients

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yukon gold potatoes, garlic cloves, canola oil, olive oil, shallot, leek, dry white wine, chicken stock, heavy whipping cream, fresh thyme, fresh sage, fresh rosemary, ground cumin, dijon mustard, tabasco sauce, lemon, salt, pepper