4 tablespoons olive oil
2 heads garlic, separated into cloves and peeled (about 20 cloves)
1 onion, halved lengthwise and thinly sliced
1/4 teaspoon red pepper flakes
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1/2 teaspoon salt
1/2 teaspoon black pepper
2 pound thin-skinned white potatoes, peeled and cut into 1/2-inch dice
6  cups chicken stock (see link)
1/4 cup chopped fresh parsley


1. Heat the oil in a small stockpot or Dutch oven set on medium-high heat, until sizzling, about 2 minutes. Add the whole garlic cloves and saute until well browned, about 1 ? minutes.
2. Reduce the heat to medium and add the onion, red pepper flakes, thyme, rosemary, sage, salt and pepper. Cook for 10 minutes, until the onion is soft. Stir in the potatoes and chicken stock and bring to a boil. Reduce the heat to low and simmer for 45 minutes with the lid slightly ajar, until the potatoes are falling apart.
3. Scoop the soup into a food processor or blender and process in several batches, until the consistency of cream. Return the soup to the pot and heat through.
4. Lade the soup into serving bowl and garnish with the chopped parsley.

Nick Stellino serves this soup for dinner, accompanied by a green salad and a glass of hearty red wine. It may also be prepared with roasted garlic; add the peeled cloves to the onions after they’ve cooked for 10 minutes.

Potato and Garlic Soup
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