Cream of Potato Soup with Roasted Garlic and Mussels

  • Preparation 25 MIN
    Cooking 30 MIN
  • Servings 4
  • Freezes


Cream of Potato Soup

Garlic Chips



Cream of Potato Soup

  1. In a pot over medium heat, brown the garlic in the oil. With a slotted spoon, remove the garlic and set aside on a plate. In the same pot, soften the leeks in the garlic oil until translucent. Add the potatoes, broth and browned garlic. Bring to a boil.
  2. Cover and simmer for about 25 minutes or until the potatoes are tender.
  3. In a blender, purée the soup until smooth. Return to the pot. Season with salt and pepper. Keep warm.

Garlic Chips

  1. In a small saucepan, fry the garlic in the oil until crisp and lightly browned. Be careful not to burn the garlic as it may become bitter. Drain on paper towels. Set aside.


  1. In a large pot, bring the wine and shallots to a boil. Add the mussels. Cover tightly and simmer for about 3 minutes or until all the mussels have opened. Discard any that remain closed. Keep 12 whole mussels with their shells. Shell the remaining mussels and add to the warm soup.
  2. Pour the potato soup into bowls. Garnish with the reserved mussels and garlic chips.

To help you with this recipe

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Using store-bought broth with 30% less sodium

Content % Daily Value
Calories 415  
Total Fat 23 g  
Saturated Fat 3 g  
Sodium (salt) 1065 mg  
Carbohydrates 36 g  
Fibre 3 g  
Protein 15 g