A thick, creamy traditional Irish potato soup, flavoured with onions, leeks and roasted garlic. Make this Creamy Roasted Garlic Irish Potato Soup in less than an hour on the stove top. Warm and comforting!
Heat oil in a heavy-bottomed pot. Sauté onion and leeks until transparent, about 5 minutes.
Add chicken broth, potatoes, garlic purée and salt and pepper. Bring to a boil, then lower the heat to simmer for 25 minutes, or until potatoes are very soft.
Remove from heat and purée in a blender in batches. Stir in cream, smoked salt to taste, and fresh parsley, remembering to save a little to garnish.
Serve in warm bowls, garnished with a drizzle of cream and fresh parsley.
Making your own roasted garlic purée is very simple. Heat oven to 375°F. Slice ½ inch off the tops of 4 garlic bulbs. Place in a small roasting dish. Drizzle ¼ to ½ cup olive oil and sprinkle lightly with salt and pepper. Cover with a lid or wrap with aluminum foil and bake for 40 minutes to 1 hour. Remove from oven, allow to cool, then take each bulb and squeeze out the cloves into a food processor. Discard remaining skin. Process until smooth, season with salt and pepper, transfer to a small jar and refrigerate until needed.