Monday, December 21, 2015

Roasted Garlic Potato Soup

Roasted Garlic Potato Soup
Admittedly...this winter has been pretty mild so far. Like...no complaints here. BUT...I still want soup sometimes! And when I'm presented with a potato soup with roasted garlic and onions...well...I'm certainly not going to say no.
Roasted Garlic Potato Soup
What's your favorite Christmas movie?? It's a tie for me: Muppet Family Christmas and Muppet Christmas Carol (yes...they're both muppet movies...do not judge me. Also...the runner up is How Elmo Saved Christmas. True story). Whatever your fave holiday flick...wouldn't it be wonderous to curl up by a fire, with the Christmas lights on, and watch your favorite holiday movie while eating spoonful after spoonful of this rich, creamy, soup?

I think so too. You need to carbo-load to help with all that present wrapping you have to do.
Roasted Garlic Potato Soup
This soup is seriously thick and smooth and has that mellow, sweet roasted garlic flavor and the comforting taste of potatoes. And...I HIGHLY recommend topping stirring in some cheese. Seriously...it makes all the difference. It turns a good soup into a GREAT soup. 

Roasted Garlic Potato Soup

Adapted from Simply Scratch

Roasted Garlic Potato Soup
Makes 2-4 servings.
Ingredients:
  • 1 head of garlic
  • olive oil, plus more for serving
  • salt and pepper, to taste
  • 3 medium russet potatoes, peeled, rinsed and cubed
  • 1/2 small white onion, diced (about 1/2 cup)
  • 2 cups chicken broth
  • 1 tbsp. heavy cream (or 1 tbsp. milk + 1 tbsp. butter)
  • Chives (or scallions) and shredded cheddar cheese, for topping
Preparation:
  • To roast the garlic: Preheat oven to 400F degrees. Peel away the outer layers of the garlic (leaving the individual skins on the cloves). Cut off the top 1/4-1/2 inch of the garlic to expose the tops of the cloves. Place on a piece of aluminum foil and drizzle with olive oil. Season with a bit of salt and pepper. Twist the foil up around the garlic bulb. Bake 35-40 minutes, until the cloves are soft and roasted. Let cool until you can comfortably squeeze the roasted garlic out into a small bowl, set aside.
  • While the garlic is roasting, place the cubed potatoes in a pot and just cover with cold water. Bring to a boil and cook until the potatoes are so tender they pretty much fall apart when you poke them with a fork. About 5 minutes before the potatoes are done (so when they are starting to seem tender but aren't quite there yet) add the onions. Drain and set aside.
  • Add chicken broth, cream (or milk + butter), roasted garlic, drained potatoes & onions, and salt and pepper to a blender or food processor. (If using a blender, remove the plastic piece in the lid, and place a towel on top to let steam escape.)
  • Process until smooth and creamy.
  • Serve warm with cheddar cheese and chives on top. A side of bread or grilled cheese is highly encouraged. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Roasted Garlic Potato Soup
Soup's up!!
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