I know what you’re thinking, two heads of garlic, are you crazy! You can relax as the slow cooking of the garlic will dissipate the pungent flavor and leave a pleasing smooth note. This soup really has to be served with croutons or a slice of bruschetta, plus some coarsely chopped parsley for that freshness. A simple soup with amazing flavor and fantastic if you have a cold!
Peel and chop the onions medium finely. Set aside. Peel the garlic cloves, set aside. Wash and chop the leek, set aside.
In a heavy pot or saucepan over medium heat, add olive oil. Add the chopped onion, leek and dried thyme, leave to sweat, do not brown. Add the garlic and turn heat to low. Cook gently for about 15 minutes
While that’s cooking, peel and dice the potatoes then add to the pot along with all the chicken stock. Season with salt and pepper, simmer gently for 25 – 30 minutes.
Add the cream, mix well then blitz in a blender or use a stick blender directly in the pot. Taste for seasoning.
For the croutons, simply dice up some of the bread and fry in olive oil on low heat until brown and crispy, the slower you cook them, the crispy they will remain in the soup.
Serve with croutons and chopped parsley.
By Joel Mielle
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