Roasted Garlic and Potato Soup
Roasted Garlic and Potato Soup requires around 1 hour from start to finish. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 478 calories, 13g of protein, and 19g of fat per serving. This recipe serves 2 and costs $1.8 per serving. It will be a hit at your Autumn event. This recipe from Simply Scratch has 9 fans. It works well as a main course. A mixture of black pepper, chives, kosher salt, and a handful of other ingredients are all it takes to make this recipe so yummy. Overall, this recipe earns a pretty good spoonacular score of 71%. Try Roasted Garlic-Potato Soup, Roasted Garlic Potato Soup, and Roasted Garlic And Potato Soup for similar recipes.
Servings: 2
Preparation duration: 5 minutes
Cooking duration: 60 minutes
Ingredients:
1/2 teaspoon freshly ground black pepper
Chives, for topping
1 head of garlic
1 tablespoon heavy cream
Kosher Salt
2 teaspoons kosher salt
2 cups lo-sodium chicken broth
Olive oil, plus more for serving
1/2 small white onion, diced (about 1/2 cup)
3 medium russet potatoes, peeled, rinsed and cubed
Equipment:
knife
oven
aluminum foil
bowl
pot
food processor
blender
Cooking instruction summary:
FOR THE GARLIC: Preheat oven to 400 degrees.Peel away the outer layers of the garlic bulb, but leave the individual skins on the cloves intact. Using a sharp knife, cut off of the top 1/4 to 1/2 inch of the garlic, exposing the individual cloves. Place the head of garlic on a sheet of aluminum foil, drizzle olive oil over top and sprinkle with a little salt. Then wrap it up, and place inside your oven on the middle baking rack. Roast for 35 to 40 minutes. When the garlic is cool enough to touch, squeeze the entire garlic bulb over a small bowl and set aside. FOR THE REMAINDER OF THE DISH: While the garlic is roasting, bring a pot of water to boil. Add the potatoes to the pot and reduce the heat to medium-high. Cook until potatoes are softened and easily fall apart when pricked, about 20 minutes. After 15 minutes, add the onion to the pot to soften for about 5 minutes. Drain mixture and set aside.In a blender or food processor, add chicken broth, heavy cream, roasted garlic, potatoes and onions, salt and black pepper. If using a blender, remove the plastic piece in the lid, and place a towel on top to let steam escape.Process mixture until smooth.Serve warm with a side of bread or in a bread bowl, and sprinkle with chives on top, if desired.
Step by step:
1. FOR THE GARLIC: Preheat oven to 400 degrees.Peel away the outer layers of the garlic bulb, but leave the individual skins on the cloves intact. Using a sharp knife, cut off of the top 1/4 to 1/2 inch of the garlic, exposing the individual cloves.
2. Place the head of garlic on a sheet of aluminum foil, drizzle olive oil over top and sprinkle with a little salt. Then wrap it up, and place inside your oven on the middle baking rack. Roast for 35 to 40 minutes. When the garlic is cool enough to touch, squeeze the entire garlic bulb over a small bowl and set aside. FOR THE REMAINDER OF THE DISH: While the garlic is roasting, bring a pot of water to boil.
3. Add the potatoes to the pot and reduce the heat to medium-high. Cook until potatoes are softened and easily fall apart when pricked, about 20 minutes. After 15 minutes, add the onion to the pot to soften for about 5 minutes.
4. Drain mixture and set aside.In a blender or food processor, add chicken broth, heavy cream, roasted garlic, potatoes and onions, salt and black pepper. If using a blender, remove the plastic piece in the lid, and place a towel on top to let steam escape.Process mixture until smooth.
5. Serve warm with a side of bread or in a bread bowl, and sprinkle with chives on top, if desired.
Nutrition Information:
covered percent of daily need
