This soup gains depth of flavor from oven-roasted garlic. If you'd like a creamier texture, purée half the soup in a blender and mix with remaining soup just before serving.
Special Diets:
Ingredients
Method
Preheat oven to 350°F.
Put garlic into a small baking dish and bake, uncovered, for 1 hour.
Set aside to let cool, then peel or squeeze the garlic cloves into a small bowl, discarding peels, and mash pulp into a paste. Set aside.
Heat oil in a large pot over medium heat.
Add leeks and mushrooms and cook until tender.
Add wine and continue cooking until reduced to one-third.
Add potatoes, broth, garlic paste, saffron, bay leaf, thyme, salt and pepper.
Stir well, then simmer over medium heat until the potatoes are tender, about 25 minutes.
Ladle soup into bowls and garnish with parsley.
Nutritional Info
Serving Size
Calories
390
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.