I realize it is now the month of May and soup season has pretty much left us, but I just have to share this recipe. And anyways, the weatherman says that a storm will roll through our area this weekend, so that is my other excuse for talking about soup on this lovely, sunny, and 73-degree spring day.
This potato soup is similar to the typical kinds of potato soup: chunky, thick, and satisfying. BUT it is different because it is the best potato soup in the world (I know! Isn't that great!) and it is so very flavorful, thanks to the gracious amount of tasty garlic in it. It even has garlic chips! (Read on, they're fab...) If you haven't noticed, I have a thing for garlic. We're pretty much BFF, you know.
Notes: I slightly upped the salt in my version because I felt the soup needed just a little more kick to pronounce the flavors more clearly. The original calls for 3/4 teaspoon, but taste as you go and adjust to your personal preferences. I also used water instead of chicken broth, and either will work great. Lastly, if leeks are not available, you can substitute and equal amount of yellow onion.
Adapted from Cook's Illustrated, March & April 2007