16 September 2011

Roasted Garlic Potato Soup


This is going to be a short post because I have a very busy morning/day.  But I really wanted to share this soup recipe with you.  I made it last night.  It's perfect for chilly winter evenings!  It's an adaptation of a Cooking Light recipe.


Roasted Garlic Potato Soup


Ingredients:
5 whole heads garlic
2 bacon slices, diced
1 cup diced onion
1 cup diced carrot
2 lbs. baking potato, finely diced (about 6 cups)
3 cups low-salt chicken broth
1 tsp salt
½ tsp sweet curry powder
1 bay leaf
1 cup 2% milk
¼ cup fresh thyme, chopped


Directions:
Preheat oven to 350°.


Do not peel completely, but remove the outermost paper skins from the heads of garlic.  Slice off the top ⅓ of the heads.  Drizzle them with olive oil and place each one individually on a square of foil and loosely wrap.  Place foil packs in the oven and roast until garlic is completely tender, about an hour.  Remove from oven; let cool enough to handle, then squeeze all of the garlic pulp out of the skins.  Place them in a small bowl and set aside.


Cook bacon in a large saucepan over medium-high heat until crisp. Add onion and carrot, and sauté 5 minutes. Add potato, broth, salt, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 15-20 minutes or until potato is tender; remove bay leaf.


Combine garlic pulp and 2 cups potato mixture in a blender or food processor, and process until smooth. Return purée to pan; stir in milk, and cook over low heat until thoroughly heated. Remove from heat, and stir in chopped thyme.


Makes 7 servings.

There really isn't too much to say about this soup, except YUM!  Keep your potato dices small.  I reduced the amount of stock because the soup was a little thin for my tastes.  Don't let the 5 heads of garlic scare you; the roasting makes it so mellow and delicious, not sharp at all.

I love soups during cold weather and different variations of potato soups are probably my favorite.  I know I'll be making this one frequently during the long winter.



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Paulchen from Paulchen's Food Blog chose to make this recipe when she was assigned my blog in the Secret Recipe Club for October 2011.  Click on the button below to check out her post!
Secret Recipe Club




Shared at: Recipe Round-Up at Gooseberry Patch and at Jane Deere's Fusion Fridays.

8 comments:

Rafe said...

I love how often you update your blog! Thank you very much for a huge database of interesting dishes that I can look forward to every day :)

Lesa said...

Thank you, Rafe! I'm so glad you are enjoying my recipes!

Crystal Cattle said...

This sounds awesome. I'll definitely be pinning it to my pinterest board. Can't wait to start making soup. It is my favorite.
www.crystalcattle.com

Liz Main said...

I made this tonight for our tailgate party tomorrow. The only change I made was doubling the bacon :) YUM! I can't wait for everyone to try this, I just wish I had doubled the recipe!

Raven said...

The chunkiness looks so good and inviting! Thanks for the recipe, I hope to try it tonight. Mine is here: 
http://www.cookeatdelicious.com/vegetables-recipes/potatoes-recipes/roasted-garlic-potato-soup-recipe.html

Am going to compare!

Bmteemer said...

I am a huge potato soup fan! Would you recommend heavy cream be used instead of the milk so that it could thicken the soup aside from using less chicken broth?

Bmteemer said...

*CORECTION* I am a huge potato soup fan! Would you recommend heavy cream instead of milk so that it could thicken the soup aside from using less chicken broth?

Lesa @ Edesia's Notebook said...

Yeah, using heavy cream instead of the milk would definitely make it thicker. Thanks for your comment; I hope you like it.

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