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Roasted Garlic Potato Soup
Source: Angie (Entered by Angie Fryer)
Combined ideas from several potato soup recipes to come up with this one. So delicious — & heart healthy, unlike many potato soups.
Step by Step Instructions
- Wash potatoes (do not peel) & cut into bite-size pieces. Separate garlic into cloves, & peel. Place potatoes & garlic in quart zipper plastic bag. Add a couple glugs EVOO. Seal bag & massage to ensure all pieces are well-oiled.
- Preheat oven to 425 degrees. Spray shallow roasting pan with Pam or other spray. Toss potatoes & garlic together in pan, spreading to make one layer. Sprinkle liberally with black pepper. Bake until potatoes are very tender & starting to brown nicely, about 45 mins-1 hour.
- When potatoes are tender, drop potatoes & garlic into a heavy dutch oven. Smash a bit, and add chicken broth. Use an immersion blender to blend, but leave some chunky bites of potato. Heat thoroughly, stirring & scraping the bottom of the dutch oven. Add grated cheese & stir until melted.
- Taste for seasoning. To serve, top with chopped green onions.
Comments added by fellow market members.
Looks good, maybe I will try this one this week. Thanks!