Chef John's Spanish Garlic Soup (Sopa de Ajo)

Ingredients

• 1/4 cup olive oil
• 3 cloves garlic, minced
• 2 large potatoes, peeled and diced
• 4 cups vegetable broth
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• Salt and pepper, to taste
• 1/4 cup heavy cream

Directions

1. In a large pot, heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute.
2. Add the potatoes and cook for 2 minutes, stirring occasionally. Pour in the vegetable broth and bring to a boil.
3. Reduce the heat to low and simmer for 15 minutes, or until the potatoes are tender.
4. Remove the soup from the heat and stir in the smoked paprika, cayenne pepper, and salt and pepper to taste.
5. Using an immersion blender, blend the soup until smooth and creamy. Stir in the heavy cream.
6. Serve the soup hot with crusty bread or crackers.

Interesting Facts

• Garlic has been used for centuries for both culinary and medicinal purposes.
• The garlic used in this recipe is traditionally from La Mancha, Spain.
• This recipe is vegan-friendly when using vegetable broth instead of chicken broth.