Ingredients
Scale
- 2 medium potatoes
- 1 onion
- 1 large leek
- 2 small heads of garlic
- 7 cups chicken stock
- 1/2 tsp dried thyme leaves
- 1/2 cup heavy cream (or plant-based alternative)
- Olive oil, for frying
- Salt and pepper, to taste
- Fresh parsley for garnish
Instructions
- Peel and chop the potatoes into small cubes. Dice the onion, slice the leek, and separate the garlic heads into unpeeled cloves.
- Heat olive oil in a large pot over medium heat. Sauté the diced onion and leek until soft (about 5-7 minutes).
- Add unpeeled garlic cloves to the pot; cook for 2-3 minutes until fragrant.
- Pour in chicken stock, add potatoes and thyme; bring to a boil then simmer until potatoes are tender (approximately 20 minutes).
- Remove garlic cloves, peel them, and return them to the pot. Blend the soup until smooth using an immersion blender or regular blender.
- Stir in heavy cream, season with salt and pepper, then heat without boiling.
- Fry slices of rustic bread in olive oil until golden brown for serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 690mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 25mg