Taste of Home
Roasted Garlic Potato Soup
TOTAL TIME: Prep: 55 min. + cooling Cook: 10 min.
YIELD: 8 servings.
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
Ingredients
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1 whole garlic bulb
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1-1/2 teaspoons plus 2 tablespoons butter, divided
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2 pounds potatoes (about 6 medium), peeled and cubed
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2 medium onions, quartered
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2 tablespoons olive oil
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1/2 teaspoon salt
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1/4 teaspoon pepper
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6 cups vegetable broth, divided
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4-1/2 teaspoons all-purpose flour
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1/2 cup milk
Directions
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1.
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.
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2.
Place potatoes and onions in a single layer in an ungreased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat.
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3.
Bake garlic and potato mixture at 400° for 35-40 minutes or until tender, stirring vegetables once. Cool slightly.
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4.
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.
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5.
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.
Nutrition Facts
1 cup: 206 calories, 8g fat (3g saturated fat), 11mg cholesterol, 892mg sodium, 32g carbohydrate (6g sugars, 3g fiber), 3g protein.
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