Roasted Garlic Potato Soup

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 5 -6 large yukon gold potatoes, peeled and diced
• 15 garlic cloves, peeled
• 1/3 cup canola oil
• 1 tablespoon olive oil
• 1 shallot, peeled and diced
• 1 leek, part only, trimmed and diced
• 1 cup dry wine
• 2 quarts chicken stock, clear
• 2 quarts heavy whipping cream
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh sage, chopped
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon ground cumin
• 1 teaspoon dijon mustard
• 1/8 teaspoon tabasco sauce
• 1 lemon, juiced
• salt
• pepper

Recipe

• 1 place garlic and canola oil in a small saucepan. simmer until golden brown. strain the garlic from the oil. (the oil can be discarded, or saved for another recipe.).
• 2 pour olive oil in a 5-6 quart stockpot over medium high heat. add shallot, leeks and potatoes. saute 12-15 minutes, or until vegetables begin to brown.
• 3 deglaze the pan with the wine, and reduce to 1/3 the original volume of liquid.
• 4 add chick stock and cream. bring to a boil, reduce heat, and simmer about 30 minutes, until potatoes are tender.
• 5 pour soup into blender, add half the garlic, and process until smooth. (be careful with the hot liquid. if you have an immersion blender, use that instead.).
• 6 return soup to stockpot over low heat. add seasonings and blend well.
• 7 garnish with remaining garlic gloves.