Creamy Potato Garlic Soup Food

ROASTED GARLIC POTATO SOUP

Steps:

• 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.

ROASTED GARLIC POTATO SOUP

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place potatoes in a shallow roasting pan and drizzle with 1 tablespoon olive oil. Sprinkle with pepper; stir to coat. Bake for 25 minutes, or until potatoes are browned. Reserve 1 cup of roasted potatoes.
• In a 3 quart saucepan heat remaining oil; saute onions for 5 minutes. Add potatoes and garlic and stir in broth and water. Bring to a boil, reduce heat and simmer, uncovered, for 20 minutes.
• Spoon half of broth mixture into a blender; blend until nearly smooth. Repeat with remaining mixture; return all to pot. Stir in milk and season with salt to taste. Ladle into bowls and top with reserved roasted potatoes.

CREAMY GARLIC SOUP

Steps:

• In a large saucepan, cook and stir the garlic in oil over low heat for 1 minute or until lightly browned. Stir in the broth, salt, pepper, thyme and rosemary; simmer, uncovered, for 1 hour. , Strain broth and return to the pan. In a small bowl, whisk egg yolks and cream. Stir in 1/2 cup hot broth. Return all to the pan, stirring constantly. Cook and stir over medium heat until soup reaches 160° (do not boil). Top each serving with a slice of garlic bread; sprinkle with cheese.

CREAMY GARLIC POTATO SOUP

Steps:

• Melt butter in heavy bottomed pan. While butter is melting cut up vegetables.
• Saute carrots and for 2 minutes. Add celery and saute for 2 minutes longer. Add onion and saute until onions are clear. Add the potatoes and chicken broth. Bring to a boil, reduce heat and simmer until potatoes are cooked. Do not overcook the potatoes.
• Add salt and course ground pepper to taste. Stir in cream and heat until steamy, almost boiling.
• Serve with saltines.

CREAMY POTATO WITH ROSEMARY SOUP

Steps:

• Heat oil over medium-high heat in a large, deep saute pan until shimmering.
• Add potatoes, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
• Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
• Add cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
• Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until potatoes are tender, about 10 minutes.
• Using an immersion blender or traditional blender, puree (adding fresh rosemary)until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
• Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

CREAMY POTATO SOUP

Steps:

• In a large pot, add potatoes, celery, onion, water and bouillon; bring to a boil.
• Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender; cool slightly.
• Place half of potato mixture in a blender; cover and puree.
• Repeat with remaining potato mixture; set aside.
• In same large pot, melt butter.
• Stir in flour, salt and pepper until smooth.
• Gradually add milk and bring to a boil.
• Boil and stir constantly for 2 minutes.
• Pour in potato puree and cook until heated thoroughly.
• Pour soup into individual serving bowls; garnish with sour cream and shredded cheddar cheese.

CREAMY POTATO SOUP

Steps:

• Cook dressing and garlic in large saucepan on medium heat 5 min. or until heated through, stirring frequently. Add flour; cook and stir 3 min.
• Add potatoes and chicken broth; stir. Bring to boil; simmer on medium-low heat 20 min. or until potatoes are tender, stirring occasionally. Gradually add sour cream, mixing well after each addition. Cook 5 min., stirring frequently.
• Serve topped with bacon and cheese.