Now that the weather is cooling off it’s time to start making soups again. I had a bunch of leftover cream in the fridge and decided a potato soup would be just right.
Sweating the vegetables helps to cook them faster and develop a real good flavor base. All you do is cover the pot after a basic saute and turn the heat down real low. This steams the vegetables while they continue to saute.
Cream of Potato Soup with Roasted Garlic
- 6-8 potatoes peeled and cut into medium chunks
- 1 large onion diced fine
- 2 ribs celery chopped fine
- 10 cloves garlic
- 6 cups fresh chicken stock
- 1 cup dry white wine
- 2 tbsp chopped fresh sage
- 1 tbsp chopped fresh tarragon
- 1 ½ cup heavy whipping cream
- ½ green pepper sliced thinly
- 2 tbsp chopped fresh parsley
Place garlic in a square of tin foil and drizzle with olive oil. Fold packet together and twist tightly at the top. Place in an oven at 365 degrees and roast until browned, about 15 minutes. Do not burn garlic. Mash garlic into a paste and strain garlic oil into a large stock pot with 4 tbsp butter. Add onion and saute over medium low heat until deep golden brown. Add garlic paste, celery, and potatoes to the pot, cover and sweat for five minutes. Uncover pot, add sage and tarragon and mix well. Cover pot and sweat another 10 minutes. Uncover pot, turn heat to medium, add wine and deglaze the pan. Season with salt and pepper, then add stock. Bring soup to a boil then simmer for about an hour or until potatoes crush easily with a fork. Blend ¾ of the soup in a blender. Add back to the pot with cream and parsley. Mix well and cook until thickened, about 10 minutes. Season soup with salt and pepper. Serve garnished with sliced green pepper and toasted garlic bread.