Potato soup is comforting, easy, and economical. This recipe takes under an hour to throw together and makes everyone happy and content. The garlic and cheese are really what make this shine and taste all the more delicious.

Potato soup

Serves 4-6

Ingredients:

• 4 tbs butter

• 6 garlic cloves, smashed* (or 1.5 tsp garlic powder, though nothing beats fresh)

• 2 cups chicken or vegetable broth

• 2 1/2 cups water

• 2 lbs gold potatoes, peeled and quartered (russet would certainly work, and I’ve used red too. The latter gives it a more thick & somewhat gluey consistency though.)

• 1 tsp salt

• Freshly ground pepper

• 4-6 oz cheese, grated (cheddar, parmesan, Swiss, a mix, or any favorite)

• 2 tbs fresh chopped thyme (or 2 tsp dried)

Directions:

1. Melt butter in dutch oven or large pot over medium-low heat. Once melted, add smashed garlic cloves and cook until golden and crisp, about 5-10 min. (If using powder, just add to butter, mix well, cook for 1-2 minutes, then continue with the recipe.)

2. Once garlic is caramelized, slowly pour in broth, followed by the water. Add potatoes, salt, and a good few grinds of pepper. Increase heat to high and bring to a boil. Lower heat and simmer until potatoes are fork tender, about 15-20 min.

3. Turn off heat. Process with an immersion blender until smooth (or in a blender or food processor, being careful not to burn yourself! So make sure you leave the top vent open to let steam escape). Add cheese and thyme and stir until cheese is melted. Taste and add more salt if necessary.

4. If feeling fancy, serve with a dollop of sour cream and a sprinkle of thyme, chopped chives, smoked paprika, or cayenne. A sprinkle of crisped, crumbled bacon wouldn’t be out of place either. Enjoy!

Notes:

• Smashing garlic is a new favorite kitchen technique. I have a love/hate relationship with garlic cloves. I adore its flavor which is more pungent, yet also sweeter than garlic powder. But I detest how pesky the skins are to remove. Sure you can bounce them in a bowl like this or use a press like this (but which gets clogged by skins after a clove or two) or maybe this works (haven’t tried it yet!). But what’s pretty easy and effective and fun to boot? This technique of smashing those impertinent little cloves.

Adapted from Half Baked Harvest Cookbook.