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Roasted Garlic Potato Soup

Roasting mellows and sweetens the blend of veggies in this hearty and heartwarming soup. It's perfect for a cozy night in. —Misty Brown, Glendale Heights, Illinois

8 ServingsPrep: 55 min. + cooling Cook: 10 min.

Ingredients

1 whole garlic bulb
1-1/2 teaspoons plus 2 tablespoons butter, divided
2 pounds potatoes (about 6 medium), peeled and cubed
2 medium onions, quartered
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
6 cups vegetable broth, divided
4-1/2 teaspoons all-purpose flour
1/2 cup milk

Directions

Remove papery outer skin from garlic (do not peel or separate
cloves); cut top off bulb. Melt 1-1/2 teaspoons butter; drizzle over
garlic. Wrap in heavy-duty foil. Place in a 9-in. round baking pan;
set aside.
Place potatoes and onions in a single layer in an ungreased 15-in. x
10-in. x 1-in. baking pan. Drizzle with oil; sprinkle with salt and
pepper. Toss to coat.
Bake garlic and potato mixture at 400° for 35-40 minutes or until
tender, stirring vegetables once. Cool slightly.
In a blender, combine 2 cups broth and half of the vegetable mixture;
cover and process until blended. Repeat with 2 cups broth and
remaining vegetable mixture; set aside.

2 of 2

Roasted Garlic Potato Soup (continued)

Directions (continued)

In a large saucepan, melt remaining butter. Stir in flour until
smooth; gradually add remaining broth. Bring to a boil; cook and
stir for 2 minutes or until thickened. Squeeze softened garlic into
pan. Stir in milk and pureed vegetables; heat through.
Yield: 8 servings.

Nutrition Facts: 1 cup equals 206 calories, 8 g fat (3 g saturated fat), 11 mg cholesterol, 892 mg sodium, 32 g carbohydrate, 3 g fiber, 3 g protein.