Potato, Leek, And Roasted Garlic Soup

4.5

(2)

2 Reviews

What if we told you the secret to ultra-creamy soup was your favorite condiment?

By

Marianne Williams

Published on August 15, 2023

Southern Living Potato Leek and Roasted Garlic Soup — Photo:
Greg DuPree, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keely

Active Time:

45 mins

Total Time:

1 hr

Servings:

8

The notion of mayonnaise in soup might give you pause, but hear us out: Our Test Kitchen tried this recipe with cream and with mayo, and the latter was better by far. Trust us—it sounded unbelievable to us, too. But in just one spoonful we were convinced. The soup was luscious and creamy without any heaviness from the condiment.

Our best guess in the mayonnaise coats the tiny grains of potato, yielding a velvety smooth texture. Or maybe... it was magic.

Ingredients

3 small garlic heads
1 Tbsp. olive oil
1 1/2 tsp. kosher salt
2 Tbsp. unsalted butter
3 medium leeks, trimmed, washed, and thinly sliced (3 cups)
3 large Yukon Gold potatoes, peeled and chopped (3 cups)
6 cups chicken broth
1/2 cup mayonnaise (such as Duke’s)
Freshly ground black pepper, fresh thyme leaves, and croutons, for topping

Directions

Preheat oven to 450°F. Trim tops of garlic heads so that tops of cloves are exposed. Place on a large piece of aluminum foil; drizzle with olive oil. Sprinkle with 1/2 teaspoon of the salt; wrap garlic in foil and seal tightly. Place on a baking sheet. Bake until garlic is soft, about 45 minutes. Remove from oven; open foil, and let stand 5 minutes. Squeeze garlic cloves from heads into a small bowl; set aside.
While garlic cools, melt butter in a large saucepan over medium. Add leeks, and cook, stirring occasionally, until starting to soften, about 3 minutes. Add potatoes and 1/2 teaspoon of the salt, and cook, stirring occasionally, about 2 minutes. Add chicken broth; bring to a boil over medium-high. Reduce heat to medium, and vigorously simmer, stirring occasionally, until potatoes are very soft, about 18 minutes.
Transfer potato mixture and roasted garlic to a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 30 seconds.
Place mayonnaise in a medium bowl, and gradually pour 1 cup of the potato mixture into bowl, whisking constantly until smooth. Pour mayonnaise mixture into blender along with remaining 1/2 teaspoon salt; blend until smooth. Top with pepper, thyme, and croutons, and serve immediately.

Potato, Leek, And Roasted Garlic Soup

Ingredients

Directions

Related Articles