Baked Potato Soup


  • 1 head garlic
  • 3 tablespoons unsalted butter
  • 2 medium leeks, white and light green parts halved lengthwise, washed, and chopped small
  • 5 to 6 cups low-sodium chicken or vegetable broth (Add the extra cup after pureeing if you’d like a thinner soup)
  • 2 bay leaves
  • Table salt
  • 2 1/2 pounds russet potatoes, peeled and cut into 1/2-inch cubes
  • 1/3 cup plain yogurt
  • Ground black pepper
  • Toppings, optional:
  • Minced fresh chives or scallions
  • Bacon bits
  • Grated cheddar

Rinse the head of garlic to remove any outside grit or dirt. Cut the top third off the head and peel any loose papery skins off the bottom two-thirds. Pop out a bunch the garlic clove tips and mince them.

In a large, heavy pot, melt the butter over medium heat. Add leeks and cook them until soft (but not brown), about 5 minutes. Add the minced garlic and cook another minute.

Add the larger part of the garlic head, broth, bay leaves and 3/4 teaspoon salt. Reduce heat and simmer until garlic is very tender when pierced with tip of knife, 30 to 40 minutes. Add potatoes and continue to simmer, partially covered, until potatoes are tender, about 15 to 20 minutes.

Discard bay leaves. Remove garlic heads. Add yogurt and cook for another 2 to 3 minutes. Adjust seasonings, adding more salt and pepper to taste. Transfer to food processor and puree until smooth.

From Smitten Kitchen


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