How to Make Garlic Soup
- cook TIME 37 mins
- prep TIME 8 mins
- total TIME 45 mins
Ingredients (14)
- 1 oz garlic
- 8 oz russet potatoes
- 2 oz onion
- 2 oz leeks
- 1 oz french baguette
- 2 tbsp parsley
- 0.5 oz parmesan cheese shredded
- 1 tbsp olive oil
- 1 cup chicken broth
- 1 cup whole milk
- 1 tbsp garlic powder
- 1/4 tsp ground black pepper
- 1/4 tsp salt
- 2 tbsp heavy cream
INSTRUCTIONS
Prep:
Slice the root off of the garlic cloves (1 oz), press them down with a knife, and peel away.
Slice an onion in half, put one half away in the fridge, and peel the other half. Chop that half and measure out 2 oz.
Cut the white part off of some leeks, slice them on a bias, and measure out 2 oz.
Peel 8 oz potatoes with a peeler, cut them into quarters, then half each quarter. Select the pieces that are larger than the rest and half them once again.
Cut out 1 oz of baguette and put the rest away. Half the selected segment and cut each half into four equal fingers.
Finely chop some parsley and measure out 2 tbsp.
Shred 0.5 oz parmesan cheese with a grater.
Cook:
Heat 1 tbsp oil to a pot over medium heat. Add 1 oz garlic and 2 oz chopped onion to the pot. Stir for about 1 minute or until some of the onion pieces begin to char.
Add 2 oz leeks. Stir for about 30 seconds or until the leeks soften.
Add 8 oz potatoes along with 1 cup chicken broth, 1 cup whole milk, 1 tbsp garlic powder, 1/4 tsp pepper, and 1/4 tsp salt. We’re saving the cream for later — simmering the cream can make the soup boil over when you’re not looking.
While waiting, place the bread (1 oz) into the air fryer. Cook it at 350°F for 3 minutes.
Remove the soup pot from the heat and stir in 2 tbsp heavy cream.
Blend the soup with an immersion blender until smooth. You can also use the blender, but be sure to fill just under 1/3 of the blender. You can never be too careful blending hot soups.
Ladle the soup into four serving bowls. Sprinkle on top 2 tbsp chopped parsley, 0.5 oz grated parmesan cheese, and serve each bowl with 2 sticks of air-fried bread.
