Ingredients
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5 -6 large yukon gold potatoes, peeled and diced
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15 garlic cloves, peeled
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1/3 cup canola oil
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1 tablespoon olive oil
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1 cup dry white wine
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2 quarts chicken stock, clear
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2 quarts heavy whipping cream
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1 teaspoon fresh thyme, chopped
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1 teaspoon fresh sage, chopped
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1 teaspoon fresh rosemary, chopped
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1 teaspoon ground cumin
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1 teaspoon Dijon mustard
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1/8 teaspoon Tabasco sauce
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1 lemon, juiced
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salt
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pepper
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1 shallot, peeled and diced
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1 leek, white part only, trimmed and diced
Instructions
- 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.).
- 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.
- Deglaze the pan with the wine, and reduce to 1/3 the original volume of liquid.
- Add chick stock and cream. Bring to a boil, reduce heat, and simmer about 30 minutes, until potatoes are tender.
- 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.).
- Return soup to stockpot over low heat. Add seasonings and blend well.
- Garnish with remaining garlic gloves.