Tonight's dinner, Garlic and Potato Soup, is not a heavy thick potato soup that one might be used to. Caramelized onions form the base flavor with quite a bit of vegetable broth and water to keep it light. Cubes of russet potatoes and a bunch of whole garlic cloves are added in and this mixture is left to simmer until the potatoes are very tender. Since the soup takes about 20 minutes to soften the potatoes, the garlic mellows out and looses its bite. To give the soup some body, I used an immersion blender to puree most of the chunky potatoes and garlic cloves. Try not to puree too much though, as you want some larger bits left behind. You could do this in a blender, but process them in small batches so you can control the texture. Because we like to leave the peels of the potatoes on, the visuals of the soup is not as clean, but I don't see why else you would need to take them off. Light, fairly smooth and darn filling, this comforting soup was a great way to end a humid rainy evening.
Garlic and Potato Soup