Roasted Garlic Potato Soup
Description
This is one of those soups you can't get enough of. Potatoes are roasted and pureed with chicken broth, onions, garlic and milk for a hearty, creamy soup.
Ingredients
•
6 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
Directions
1
Preheat oven to 425 degrees F (220 degrees C).
2
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.
3
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.
4
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.