There are soups you eat to fill hunger — and then there are soups you savor. This one belongs to the latter. Inspired by the French velouté, it starts with a flour-thickened base of leeks and onion, then blends in roasted garlic and potato. Cream and Parmesan enrich, while lemon adds brightness. Perfect for a weeknight luxury or as an elegant first course to Thanksgiving.
Ingredients
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3 heads garlic, roasted
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1 tbsp olive oil + 1 tbsp butter
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1 onion, diced
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1 leek, thinly sliced
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Salt & pepper
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2 tbsp flour
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½ cup white wine or sherry
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1 tbsp Italian seasoning
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4 cups stock
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2 russet potatoes, peeled
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½ cup cream
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½ cup Parmesan
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Juice of ½ lemon
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Chives, for garnish
Directions
Roast garlic at 400°F, 45 minutes; squeeze cloves from skins. In a pot, melt butter with oil, sauté onion and leek until soft, season well. Sprinkle in flour, stir one minute. Deglaze with wine, add seasoning, stock, and potatoes. Simmer 20 minutes. Blend in roasted garlic until smooth, then stir in cream, Parmesan, lemon, and finish with chives.