Ingredients

The following ingredients have 4 Servings
  • 1/2 cup roasted garlic purée* (see notes below)
  • 1 tbsp olive oil (extra virgin)
  • 1 medium white onion (peeled and thinly sliced)
  • 2 medium leeks (white part only, well washed and thinly sliced)
  • 4 large russet potatoes (peeled and thinly sliced)
  • 4 cups chicken bone broth (or chicken broth)
  • 1 cup fresh parsley (chopped)
  • 1/2 cup light cream
  • salt and freshly ground pepper (to taste)
  • 1 tsp smoked salt, (or more, depending on taste)

Instruction

  • Heat oil in a heavy-bottomed pot. Sauté onion and leeks until transparent, about 5 minutes.   
  • Add chicken broth, potatoes, garlic purée and salt and pepper. Bring to a boil, then lower the heat to simmer for 25 minutes, or until potatoes are very soft.
  • Remove from heat and purée in a blender in batches. Stir in cream, smoked salt to taste, and fresh parsley, remembering to save a little to garnish.
  •  Serve in warm bowls, garnished with a drizzle of cream and fresh parsley.