Roasted Garlic Potato Soup |
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Prep Time: 55 Minutes Cook Time: 0 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Roasting mellows and sweetens the blend of veggies in this hearty and heartwarming soup. It's perfect for a cozy night in. âMisty Brown, Glendale Heights, Illinois Ingredients:
1 whole garlic bulb |
1-1/2 teaspoons plus 2 tablespoons butter, divided |
2 pounds potatoes (about 6 medium), peeled and cubed |
2 medium onions, quartered |
2 tablespoons olive oil |
1/2 teaspoon salt |
1/4 teaspoon pepper |
6 cups vegetable broth, divided |
4-1/2 teaspoons king arthur unbleached all-purpose flour |
1/2 cup milk |
Directions:
1. Remove papery outer skin from garlic (do not peel or separate cloves); cut top off bulb. Melt 1-1/2 teaspoons butter; drizzle over garlic. Wrap in heavy-duty foil. Place in a 9-in. round baking pan; set aside.
2. Place potatoes and onions in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat.
3. Bake garlic and potato mixture at 400° for 35-40 minutes or until tender, stirring vegetables once. Cool slightly.
4. In a blender, combine 2 cups broth and half of the vegetable mixture; cover and process until blended. Repeat with 2 cups broth and remaining vegetable mixture; set aside.
5. In a large saucepan, melt remaining butter. Stir in flour until smooth; gradually add remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Squeeze softened garlic into pan. Stir in milk and pureed vegetables; heat through. Yield: 8 servings.
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