Smashed Potato Garlic Soup from The Garlic Box This recipe can be adapted into a Vichyssoise by pureeing the vegetables before returning to the stockpot and adding heavy cream. 5 or 6 leeks 5 TBS butter 3 cups diced, roughly peeled potato 1 quart chicken & vegetable stock 2 TBS Garlic Mashed Potato Seasoning 1 clove fresh garlic, smashed (optional) 2 TBS flour Cayenne pepper, to taste Trim and wash leeks thoroughly to remove all sand. Split lengthwise and cut in thin slices. Sauté leeks in soup pot over moderate heat in 3 TBS butter about 4-5 minutes. Add diced potatoes and peeled garlic clove, which has been smashed with the back of a knife. Sauté additional 2-3 minutes and add chicken stock. Bring to a boil, reduce heat to simmer and cover. In small saucepan melt remaining butter and add the Garlic Mashed Potato Seasoning until blended, being careful not to burn. Stir in flour to make a roux. Remove from burner and let sit to expand flavour of seasoning while the soup pot simmers, approximately 15 minutes. When the potatoes are cooked stir in seasoned butter to thicken and flavour. With potato masher, smash the potatoes against the inside of the pot until coarsely pulverized into small bits. Serve this hearty, chunky soup with a crisp salad and fresh rolls or Garlic & Cheddar Muffins. Optional: Whip a pinch of the Garlic Mashed Potato Seasoning with a few tablespoons of melted butter for a garlicky spread on your bread. Visit www.thegarlicbox.com for more great recipes. RETURN TO THE RECIPES PRINTABLE

Smashed Potato Garlic Soup

from The Garlic Box

This recipe can be adapted into a Vichyssoise by pureeing the vegetables before returning to the stockpot and adding heavy cream.

•5 or 6 leeks
•5 TBS butter
•3 cups diced, roughly peeled potato
•1 quart chicken & vegetable stock
•2 TBS Garlic Mashed Potato Seasoning
•1 clove fresh garlic, smashed (optional)
•2 TBS flour
•Cayenne pepper, to taste

Trim and wash leeks thoroughly to remove all sand. Split lengthwise and cut in thin slices. Sauté leeks in soup pot over moderate heat in 3 TBS butter about 4-5 minutes. Add diced potatoes and peeled garlic clove, which has been smashed with the back of a knife. Sauté additional 2-3 minutes and add chicken stock. Bring to a boil, reduce heat to simmer and cover. In small saucepan melt remaining butter and add the Garlic Mashed Potato Seasoning until blended, being careful not to burn. Stir in flour to make a roux. Remove from burner and let sit to expand flavour of seasoning while the soup pot simmers, approximately 15 minutes. When the potatoes are cooked stir in seasoned butter to thicken and flavour. With potato masher, smash the potatoes against the inside of the pot until coarsely pulverized into small bits.

Serve this hearty, chunky soup with a crisp salad and fresh rolls or Garlic & Cheddar Muffins.

Optional: Whip a pinch of the Garlic Mashed Potato Seasoning with a few tablespoons of melted butter for a garlicky spread on your bread.

Visit www.thegarlicbox.com for more great recipes.

RETURN TO THE RECIPES

PRINTABLE - SMASHED POTATO GARLIC SOUP.pdf

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