Potato-garlic soup
6 servings
70 minutes
Potato-garlic soup is a warming and aromatic masterpiece of European cuisine that combines the tenderness of potatoes with the spiciness of garlic. Its history roots in traditional village recipes where simple ingredients were transformed into rich and hearty dishes. The soup has a creamy texture thanks to sour cream and butter, while its rich flavor is enhanced by bacon and cheddar. Served hot, garnished with herbs, crispy bacon pieces, and cheese, it creates a perfect balance of flavors and aromas. This soup not only warms you in cool weather but also makes an excellent option for a cozy family dinner.
1
Peel the outer layer of a whole garlic bulb, remove the dry roots from the bottom, and then cut off 1/3 from the top. Separate one clove and chop it finely.
- Garlic: 1 head
- Garlic: 1 head
2
Finely chop the leek, and dice the potatoes. Heat oil in a saucepan and add the leek. Sauté, stirring, until soft but not browned, about 5 minutes. Add minced garlic and sauté for another minute. Then add 2/3 of a head of garlic, pour in the broth, add bay leaf and salt. Bring to a boil, then reduce heat and simmer for 30-40 minutes until the garlic head softens — a knife should go into the cooked garlic like into butter. Add the potatoes and cook for another 15-20 minutes.
- Leek: 2 pieces
- Potato: 1200 g
- Butter: 3 tablespoons
- Garlic: 1 head
- Garlic: 1 head
- Chicken broth: 6 glasss
- Bay leaf: 2 pieces
- Salt: to taste
3
Remove the bay leaf and garlic head. Add 1/3 cup of sour cream to the soup, stir, and cook for 2-3 minutes. Add salt and pepper to taste, then use an immersion blender to turn the soup into a puree. Keep warm.
- Bay leaf: 2 pieces
- Garlic: 1 head
- Sour cream: 3.5 tablespoons
- Salt: to taste
- Ground black pepper: to taste
4
Chop the green onion, cut the bacon into small cubes and dry it on a baking sheet in an oven preheated to 180 degrees. Grate the cheddar cheese on a fine grater.
- Spring onion: to taste
- Bacon: 50 g
- Cheddar cheese: 30 g
5
Pour the soup into bowls, place a spoonful of sour cream in the center of each serving, and sprinkle with bacon, grated cheese, and onion on top.
- Sour cream: 3.5 tablespoons
- Bacon: 50 g
- Cheddar cheese: 30 g
- Spring onion: to taste
