Garlic Soup


  • 2 leeks, trimmed and cut into 1" pieces
  • 2 onions, peeled, chopped
  • olive oil
  • 12 large cloves garlic, peeled and smashed
  • 1 1/2 quarts chicken stock, or vegetable stock
  • 2 cups water
  • 2 lbs. potatoes, russets are best, peeled and cut into 2" pieces
  • salt and pepper
  • 4 slices bread
  • olive oil
  • 2 cups whole milk


  • Heat a large soup kettle or Dutch oven. Add the olive oil, onions and garlic. Saute a couple of minutes being careful not to burn the garlic. Add the stock, water, potatoes, a little salt and pepper. Bring to a boil. Cover and simmer for about 30 minutes.
  • Meanwhile, make croutons with bread slices. Cut into squares. Pour a little olive oil over them and spread them out on a sheet pan. Place in a preheated 400F oven and cook until dark golden brown for about 12 minutes, more or less.
  • Strain the soup through a sieve when it is cooked, keeping the liquid. Place the solids in the bowl of a food processor and process until smooth. Return the solids to the pan with the liquid and add the milk. Bring up to temperature and serve with the croutons.


  • Description:
  • "Easy....fabulous.....and, of course, garlicy!"
  • Yield:
  • "1 1/2 cups"