Baked Potato Soup with Sriracha and Chives
Recipe type: Soup
Serves: 4-5
 
Ingredients
  • 1 whole head garlic
  • 3 tablespoons unsalted butter
  • 2 medium leeks, trimmed and chopped
  • 5-6 cups chicken or vegetable broth
  • 2 bay leaves
  • salt and pepper to taste
  • 5-6 medium sized russet potatoes, cut into ½ inch cubes
  • ⅓ cup sour cream
  • 2 pieces bacon
  • ¼ cup chives, chopped
  • sriracha sauce to taste
Instructions
  1. Cut off the top portion of the head of garlic and peel back extra skins. Remove the top part from it's skins and mince.
  2. In a large pot, melt butter. Add in leeks and minced garlic and cook for 5-6 minutes. Stir in broth, bay leaves, and salt and pepper. Place garlic head in pot and cover.
  3. Cook for 30 minutes, until garlic is very tender. Remove garlic and bay leaves from pot and set aside.
  4. Add potatoes to soup, and cook covered for another 20 minutes.
  5. Meanwhile squeeze the cooked garlic out of the skins and mash into a paste - you can use this to spread over a baguette or other bread for serving.
  6. Also while you're waiting for the potatoes to cook, cook bacon until slightly crispy in a pan. Chop it up into small pieces.
  7. When potatoes have finished, use an immersion blender or transfer to food processor and roughly puree the soup. It shouldn't be totally smooth (I like it to have some of the potato chunks).
  8. Transfer soup back into pot. Add in sour cream and bacon. Cook for an additional 2-3 minutes. Serve soup with chives and as much sriracha as you like on top and with a side of garlic bread.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2013/02/28/baked-potato-soup-with-sriracha-and-chives/