- 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
- 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.
- 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.
Reviews forRoasted Garlic Potato Soup
"I love garlic and this has amazing flavor. Roasting really brings out the sweetness of the garlic and mellows it out."
"I loved this recipe but noticed the sodium content was alarmingly high. I always use unsalted butter and managed to find lower sodium veggie broth which will cut the total a lot. Worth making!"
"I made this recipe during this past Christmas holiday as our children were arriving from all parts of the country at different times which meant soup would be the perfect warm-up to our chilly mid west winter season. Our children follow primarily a vegetarian diet and I was looking for a recipe that complimented their diet. The roasted garlic and potato soup was the answer! It was easy to make, not time consuming, and the flavor was wonderful. I doubled the recipe thinking I would have more than enough for 5-6 days. The soup was gone in less than two days and everyone who tasted it wanted the recipe. Roasting the vegetables brought out flavors and textures making it remarkable and memorable. I have been asked to make the soup again for our next holiday gathering. Misty Brown, Thank you for sharing your recipe for all to enjoy."