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And make soup. Except, me and soup have been on unstable terms this year. And I became obsessed, thought about nothing else until I could bring home a pile of Russets and got to work. The result might be the first soup I have been excited about in a very long time. Warming enough that you might decide you need one less layer. Warming enough that the prospect of spring being more than two months off is ever-so-slightly more bearable. The title is a riff on the taste and toppings of baked potatoes.
Skins or no skins? Your choice. I went without skins because I wanted a light-colored soup but leaving the skins on would amp up the baked potato flavor, for sure. Their loss. This soup is the perfect January antidote. Prepare the garlic: Rinse the head of garlic to remove any outside grit or dirt. Cut the top third off the head and peel any loose papery skins off the bottom two-thirds. On the stovetop: In a large, heavy pot or Dutch oven, melt the butter over medium heat.
Add leeks and cook them until soft but not brown , about 5 minutes. Add the minced garlic and cook another minute. Reduce heat and simmer until garlic is very tender when pierced with tip of knife, 30 to 40 minutes. Add potatoes and continue to simmer, partially covered, until potatoes are tender, about 15 to 20 minutes.
Let it release naturally for 15 minutes, then manually release the pressure the rest of the way. Both methods: Discard bay leaves. Remove garlic heads. Using a fork, mash the garlic cloves to smooth paste and add it back to the soup. It had a great suggestion of garlic without overpowering the baked potato flavor.
