When I have leeks, I like to make this clean tasting soup. When corn is afoot, there’s nothing more satisfying than this one. But here I am, without either, eyeing the last of my winter storage ingredients and thinking of soup. So, below you’ll find yet another variation on potato soup.
We were lucky enough to purchase storage potatoes, onions, and garlic from Farmer Betsey down the road. Late last fall, we walked down, filled our red wagon, and brought our stash home to store in the garage. Now, we’re down to just a few small potatoes, though our garlic and onions hold out. (The market opens in just a few weeks, and I’m hoping there will be a nice, big, baked potato waiting for me.) This soup uses all of these ingredients: potatoes, onions, and garlic.
2 tbls. butter
about 2 medium yellow onions
2 lbs. potatoes (I used a mix of yellow, white, and red.)
head of garlic
1 quart water
3 cups chicken stock
1 1/2 tsp. salt (Our stock is unsalted, so adjust accordingly.)
- Slice the top off the head of garlic. Drizzle with olive oil. Wrap in a foil packet and roast in the oven for 30 minutes at 375F.
- Chop onion and, in the bottom of your empty soup pot, saute with butter for 15 minutes over medium (or just until your onions become lightly golden.)
- Meanwhile, peel and rinse the potatoes. If they’re large, slice them in halves or quarters.
- Add liquid and seasoning to onions.
- Squeeze roasted garlic out of the skin and add to soup pot.
- Add potatoes, cover, and simmer on low for 30 minutes.
- With a slotted spoon, remove half of the potatoes to a cutting board and slice into bite-size pieces. Using an immersion blender, blend what remains in the pot. Return potato chunks to the soup. Taste for seasonings.
As always, crunchy croutons or homemade bread would improve your soup experience.