Creamy Two-Potato & Roasted Garlic Soup with Crispy Garlic Chips

1. Melt Butter and Cook Leek

Start by melting the butter in a large Dutch oven over medium heat. Once the butter has melted, add in your finely chopped leek. Cook the leek until it becomes soft, stirring occasionally to prevent it from browning. This should take about 5 to 8 minutes.

2. Add Minced Garlic

Next, add the minced garlic cloves to the pot. Stir them in and cook for about a minute until they become fragrant. Be careful not to let them brown as this can make the garlic bitter.

3. Add Garlic Heads and Broth

Now, place the two heads of garlic, with the tops removed, into the pot. Pour in 6 cups of chicken broth and add the bay leaves and ¾ teaspoon of salt. Bring the mixture to a gentle simmer, partially cover the pot, and let it cook for 30 to 40 minutes. This process will soften the garlic heads, making them easy to mash. You’ll know they are ready when a knife tip easily pierces through the garlic.

4. Add Potatoes

After the garlic has softened, add both the russet and red potatoes to the pot. Continue to simmer, partially covered, for another 15 to 20 minutes until the potatoes are tender.

5. Mash Garlic

Once the potatoes are done, remove the bay leaves and carefully take out the garlic heads with tongs or paper towels. Squeeze the garlic cloves into a bowl and mash them into a paste with a fork.

6. Add Cream and Herbs

Stir the heavy cream, minced thyme, and half of the mashed garlic into the soup. Let it heat through for about 2 minutes. Use an immersion blender to blend the soup until it's creamy but still has some chunks of potatoes. If you prefer a thinner soup, you can add up to 1 cup more chicken broth to achieve your desired consistency.

7. Season and Serve

Season the soup with additional salt and pepper to taste. Ladle the soup into bowls and sprinkle with fresh chives. Top each bowl with crispy Garlic Chips for an extra punch of flavor and texture.

8. Make Garlic Chips

Heat the olive oil in a small skillet over medium heat. Add the sliced garlic and cook, stirring frequently, until they are golden brown and crispy. Be careful not to burn them. Remove the garlic chips with a slotted spoon and drain them on a paper towel. Use as a garnish for your soup.