Peel and dice the potatoes and cover with the vegetable stock and cook for 15 minutes until soft. Peel shallots and clove of garlic, dice finely and sweat in butter until colorless and place in a large mixing bowl. Drain the potatoes, pour the stock into the shallot and garlic mix.
Press the potatoes through a potato press into the mixing bowl, stir the soup until smooth. Strain the soup through a sieve and add some water if necessary. Season to taste with salt and freshly ground pepper, fill into small loaves of bread.
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.