Roasted Garlic Potato Soup Recipe
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"A stick to your ribs meal! Serve with cheese, bacon or herbs."
Original recipe yield: 6 servings.
- Prep Time:
- 15 Minutes
- Cook Time:
- 50 Minutes
- Ready In:
- 1 Hour 5 Minutes
- Servings:
- 6
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Roasted Garlic Potato Soup INGREDIENTS:
- 6 baking potatoes, peeled and cut into 1 inch pieces
- 2 tablespoons olive oil, divided
- 1/2 teaspoon ground black pepper
- 1 onion, chopped
- 6 cloves garlic, peeled
- 3 cups chicken broth
- 1 cup water
- 1 cup whole milk
- salt to taste
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Roasted Garlic Potato Soup DIRECTIONS:
- Preheat oven to 425 degrees F (220 degrees C).
- Place potatoes in a shallow roasting pan and drizzle with 1 tablespoon olive oil. Sprinkle with pepper; stir to coat. Bake for 25 minutes, or until potatoes are browned. Reserve 1 cup of roasted potatoes.
- In a 3 quart saucepan heat remaining oil; saute onions for 5 minutes. Add potatoes and garlic and stir in broth and water. Bring to a boil, reduce heat and simmer, uncovered, for 20 minutes.
- Spoon half of broth mixture into a blender; blend until nearly smooth. Repeat with remaining mixture; return all to pot. Stir in milk and season with salt to taste. Ladle into bowls and top with reserved roasted potatoes.
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