Lauren Purcell's Creamy Garlic Soup
Garlic enthusiast Lauren Purcell, editor-in-chief of Every Day with Rachael Ray, gives us her personal recipe for her favorite creamy garlic soup.
- 2 Tablespoons peanut oil
- 1 leek, halved lengthwise and cut into 1-inch pieces (white and tender green parts only)
- 1 medium onion, chopped
- 10 garlic cloves, crushed
- 2 Cups chicken stock
- 1 Pound Idaho potatoes, peeled and cut into 2-inch chunks
- 1 Teaspoon salt
- 1/2 Teaspoon pepper
- 3 slices white or pumpernickel bread, cut into cubes for croutons
- 1 Tablespoon canola oil
- 1 Cup milk
- Basil-infused olive oil, or finely chopped fresh basil, for garnish
Preheat the oven to 400 degrees.
In a large saucepan, heat the peanut oil over medium-high heat. Add the leek, onion, and garlic and cook, stirring occasionally, until just softened, 2-3 minutes. Add the chicken stock, potato chunks, salt, and pepper and 2 cups of water and bring to a boil. Reduce the heat to low, cover, and simmer until the vegetables are tender, 15-20 minutes.
Meanwhile, toss the bread cubes with the canola oil, spread on a baking sheet, and toast in the oven until golden, about 5 minutes.
Strain the soup into a second saucepan. In a food processor, purée the vegetables with a little of the cooking liquid. Add the purée to the strained soup and stir in the milk. Bring to a simmer. Adjust salt and pepper. Serve with croutons and either the oil drizzled over the top or herbs sprinkled over the top.