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:

Quickview
462k Calories
12g Protein
18g Total Fat
65g Carbs
18% Health Score
Limit These
Calories
462k
23%

Fat
18g
29%

  Saturated Fat
4g
26%

Carbohydrates
65g
22%

  Sugar
2g
3%

Cholesterol
10mg
3%

Sodium
2611mg
114%

Get Enough Of These
Protein
12g
25%

Vitamin B6
1mg
65%

Potassium
1607mg
46%

Manganese
0.81mg
40%

Vitamin B3
6mg
33%

Vitamin C
23mg
28%

Phosphorus
273mg
27%

Copper
0.5mg
25%

Magnesium
81mg
20%

Iron
3mg
20%

Vitamin B1
0.29mg
20%

Fiber
4g
18%

Vitamin K
17µg
17%

Vitamin E
2mg
14%

Vitamin B2
0.2mg
12%

Folate
46µg
12%

Vitamin B5
1mg
11%

Zinc
1mg
9%

Calcium
86mg
9%

Selenium
3µg
5%

Vitamin B12
0.25µg
4%

Vitamin A
160IU
3%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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