We’ve been eating a lot of potatoes lately, in part because I love them and in part because they’re cheap. Roasted Potato Salad with Chili Vinaigrette, Hashbrowns with fried eggs, Roasted Cauliflower Soup, Potato and Cauliflower Samosas, Potato Fennel Stew, Roasted Veggies with Miso Gravy…. Even after all those potatoes, this soup stood out as incredible. My friend Kyrie shared this recipe with me quite some time ago and it’s a go-to favourite around here. Here’s how I make it:
Simmered Garlic and Potato Soup
- 2 tbsp Butter (or oil)
- 2 Onions, chopped
- 4 cloves Garlic, minced
- 2 heads Garlic, peeled but cloves left whole
- 3 Bay Leaves
- 6-8 cups Water (or Stock)
- 4 large Red Potatoes, cubed
- 4 Yukon Gold or Russet potatoes, cubed
- 1- 2 tsp Paprika
- 1/8- 1/4 tsp Cayenne
- Salt and Pepper to taste
- handful fresh Basil, chopped (optional)
- Heat a large pot over medium heat. Add butter with a splash of oil (I used avocado oil). Sauté onions with a pinch or two of salt until soft but not brown.
- Add minced garlic and cook until fragrant.
- Add whole garlic cloves, bay leaves, and water to pot. Simmer until garlic is soft and punctures easily with the tip of a knife.
- Add potatoes and cook until potatoes are soft.
- Add paprika, cayenne, salt and pepper, basil and blend soup with immersion blender or potato masher to desired consistency.