Lauren Purcell's Creamy Garlic Soup

Staff Writer
Lauren Purcell's Creamy Garlic Soup
Creamy Garlic Soup
Southern Farmers Cookbook

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.

6
Servings
205
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

Directions

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.

Garlic Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Garlic Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Nutritional Facts

Total Fat
9g
14%
Sugar
5g
N/A
Saturated Fat
2g
10%
Cholesterol
6mg
2%
Protein
6g
12%
Carbs
25g
8%
Vitamin A
32µg
4%
Vitamin B12
0.2µg
3.1%
Vitamin B6
0.4mg
20.5%
Vitamin C
20mg
33%
Vitamin D
0.5µg
0.1%
Vitamin E
1mg
7%
Vitamin K
11µg
14%
Calcium
83mg
8%
Fiber
3g
11%
Folate (food)
32µg
N/A
Folate equivalent (total)
36µg
9%
Folic acid
2µg
N/A
Iron
1mg
7%
Magnesium
34mg
9%
Monounsaturated
4g
N/A
Niacin (B3)
2mg
12%
Phosphorus
124mg
18%
Polyunsaturated
2g
N/A
Potassium
540mg
15%
Riboflavin (B2)
0.2mg
11%
Sodium
549mg
23%
Thiamin (B1)
0.1mg
9.7%
Zinc
0.6mg
4.3%

Around the Web