3 pounds yukon gold potatoes, chopped into 2-inch dice
2 heads garlic
olive oil
1 jumbo onion, diced
2 tsp dried thyme
1/2 tsp smoked paprika
3 stalks celery, diced
1 quart whole milk
1 quart vegetable broth
salt and pepper, to taste
3/4 cup margarine or butter
3/4 cup flour
1/4 bunch freshly chopped parsley
1 cup whipping cream
Preheat oven to 350ºF
Slice top off of each head of garlic, drizzle with olive oil and wrap in foil. Place on baking sheet in oven. Roast for 45 minutes, or until garlic is brown and tender. Allow to cool. Squeeze roasted garlic from head and mash into a paste.
In large pot, boil potatoes in salted water for 10 minutes. Drain and set aside.
Melt 1/4 cup butter in stock pot over medium-high heat. When butter has ceased foaming, add diced onions. Saute until just beginning to brown, then add celery, thyme, and paprika. Turn heat down to medium and continue to saute until celery is just tender. Stir in roasted garlic.
Make a space in the middle of the pot. Add the remaining 1/2 cup butter and allow to melt. Stir in flour to make a roux. Cook for 2-3 minutes until thoroughly incorporated and beginning to bubble. Add milk and stock slowly, being sure to mix thoroughly to avoid lumps. Cook over medium-high heat, stirring often, until mixture is very hot and beginning to thicken.
Stir in parsley, reserved potatoes, and cream. Serve hot.
Garnish with your choice of toppings.
Some ideas include cheese (bleu cheese is lovely), green onions, bacon, sour cream, and chives.
We talk about this recipe HERE.
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