What if we told you the secret to ultra-creamy soup was your favorite condiment?
Trust usit sounded unbelievable to us, too.
But in just one spoonful we were convinced.
Credit:Greg DuPree, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keely
The soup was luscious and creamy without any heaviness from the condiment.
Our best guess in the mayonnaise coats the tiny grains of potato, yielding a velvety smooth texture.
Or maybe… it was magic.
Trim tops of garlic heads so that tops of cloves are exposed.
Place on a large piece of aluminum foil; drizzle with olive oil.
Sprinkle with 1/2 teaspoon of the salt; wrap garlic in foil and seal tightly.
Place on a baking sheet.
Bake until garlic is soft, about 45 minutes.
Remove from oven; open foil, and let stand 5 minutes.
Squeeze garlic cloves from heads into a small bowl; set aside.
While garlic cools, melt butter in a large saucepan over medium.
Add leeks, and cook, stirring occasionally, until starting to soften, about 3 minutes.
Add potatoes and 1/2 teaspoon of the salt, and cook, stirring occasionally, about 2 minutes.
Add chicken broth; bring to a boil over medium-high.
Transfer potato mixture and roasted garlic to a blender.
Secure lid on blender, and remove center piece to allow steam to escape.
Place a clean towel over opening.
Process until smooth, about 30 seconds.
Pour mayonnaise mixture into blender along with remaining 1/2 teaspoon salt; blend until smooth.
Top with pepper, thyme, and croutons, and serve immediately.
