Potatoes are so versatile. As Samwise Gamgee would say, you can “Boil ’em, Mash ’em, Stick ’em in a stew.” Wise words Samwise, wise words indeed. I like to keep potatoes on hand in the house all the time. I usually end up making breakfast potatoes with them when they start to grow eyes. I had some left over the other day and decided to make a potato soup, why not? My DH loves soup and what could possibly go wrong?
Delicious Rating: Roasting the garlic takes a minute so you could always short cut it by using roasted garlic sold in a jar. I found this soup to be Okay, nothing more or less. It just didn’t do it for me. It was a bit starchy from the potatoes and the garlic was more of a background flavor although I used a full head. I don’t think I will make this soup recipe again, it just didn’t have that Delicious factor that I want out of my food. However, my DH did enjoy it and preferred it cold. You may also favor it so give this easy recipe a try and let me know what you think!
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- 1 whole head of garlic
- 3 tbsp olive oil
- 2 diced onions
- 4 medium potatoes, peeled & diced
- 14 ounces of vegetable broth
- 1 cup of half & half
- 2 tsp salt
- Chives for garnish
- Preheat oven to 350 degrees F.
- Slice of very top of garlic head and place in a small baking dish.
- Pour olive oil on top, cover with foil, and bake for 1 hour. Let cool.
- Using 1 tbsp of oil from baking dish, heat in a pan and add onions, cooking until tender, about 10-minutes.
- Add potatoes to pan with onions.
- Press out garlic from each clove and add to same pan along with 3 cups of water.
- Allow to boil and reduce heat to low and let simmer until potatoes are tender.
- Pour half of potato mixture in blender and blend on low until smooth.
- Pour blended mixture in a large bowl.
- Repeat with potato mixture in pan.
- Return all to saucepan and stir in half & half and salt.
- Heat to boiling, stirring constantly.
- Serve hot or cold with chives.