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
Taste of Home
Roasted Garlic Potato Soup
Taste of Home
Roasted Garlic Potato Soup
Prep Time
55 min
Cook Time
10 min
Yield
8 servings
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 15x10x1-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.
Nutrition Facts
1 cup: 206 calories, 8g fat (3g saturated fat), 11mg cholesterol, 892mg sodium, 32g carbohydrate (6g sugars, 3g fiber), 3g protein.