Creamy Roasted Garlic Potato 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.

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.

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.

OVEN ROASTED GARLIC POTATO SOUP

Steps:

• Preheat oven to 350 degrees F.
• Remove any papery skin from the fresh heads of garlic. Cut a little off the tops of garlic heads to expose fresh garlic and drizzle olive oil over top.
• Place garlic in an oven safe baking dish.Cover and bake for 45 minutes.Let garlic cool before going to next steps.
• In a large soup pot on medium high heat, pour olive oil that remained from the roasting period and squeeze the garlic bulbs to release cloves into a large soup pot.
• Add diced onion and cubed potatoes.
• Saute for 2-3 minutes.
• Add in chicken broth,water,salt and pepper.
• Bring to a boil and reduce heat to simmer for 15 minutes.
• Using a wire whisk, gently smash potatoes in the pot although leaving some chunks of potato for texture. If you prefer a creamed soup then smash more or remove potatoes from the pot and blend in a blender.
• Add in cream or milk and wait till soup comes back to a slow boil.
• Add in a couple of spoon fulls of your pasta.Enjoy.

CREAMY ROASTED GARLIC SOUP

Steps:

• Preheat oven to 350 degrees.
• Cut off top quarter inch of each garlic head and place the garlic heads in a small shallow baking dish.
• Drizzle oil over garlic heads.
• Bake until golden, about one hour.
• Cool slightly.
• Press individual garlic cloves between thumb and finger to release garlic oils.
• Melt butter in heavy large saucepan over medium heat.
• Add garlic, leeks and onion and saute until onion is translucent, about eight minutes.
• Reduce heat to low, add flour and cook ten minutes, stirring occasionally.
• Stir in hot stock and sherry.
• Simmer 20 minutes, stirring occasionally, then cool slightly.
• Puree soup in batches in blender or processor.
• Return the soup to the saucepan.
• Add cream and simmer until thickened, about ten minutes.
• Add lemon juice to taste.
• Season with salt and white pepper.
• Place one slice of toast in bottom of bowl.
• Ladle soup into bowls.
• Place slice of provolone cheese on top and broil on low for 3-5 minutes to melt cheese.

CREAMY ROASTED GARLIC SOUP

Steps:

• Preheat oven to 400°F.
• In a 4-cup baking dish melt 2 tablespoons butter; add garlic and toss. Sprinkle with salt and pepper. Bake for 15-20 minutes or until garlic is tender and golden brown; stirring halfway.
• Toss 12 cloves with honey; set aside.
• In a large pot over medium heat, melt remaining butter. Add onions; reduce heat to medium-low, cover and cook stirring occasionally, for 10 minutes.
• Uncover and cook, stirring often, for 5 minutes. Add potatoes, thyme, bay leaf and remaining roasted cloves; sauté for 3 minutes over medium heat.
• Stir in broth and 1 cup of the cream. Bring to a boil over high heat; reduce heat and simmer, stirring occasionally, for 30 minutes or until potatoes are very tender.
• Remove from heat; let stand for 10 minutes to cool. Remove thyme and bay leaf. In a blender, in batches, purée until smoooth; return to pot. Stir in remaining cream and bring to a simmer. Season to taste with salt and pepper. Ladle soup into bowls and garnish with reserved honey-roasted garlic.

ROASTED GARLIC POTATO SOUP

Steps:

• Place garlic and canola oil in a small saucepan. Simmer until golden brown. Strain the garlic from the oil. (The oil can be discarded, or saved for another recipe.).
• Pour olive oil in a 5-6 quart stockpot over medium high heat. Add shallot, leeks and potatoes. Saute 12-15 minutes, or until vegetables begin to brown.
• Deglaze the pan with the wine, and reduce to 1/3 the original volume of liquid.
• Add chick stock and cream. Bring to a boil, reduce heat, and simmer about 30 minutes, until potatoes are tender.
• Pour soup into blender, add half the garlic, and process until smooth. (Be careful with the hot liquid. If you have an immersion blender, use that instead.).
• Return soup to stockpot over low heat. Add seasonings and blend well.
• Garnish with remaining garlic gloves.

CREAMY ROASTED GARLIC POTATO SOUP

Steps:

• Roast Garlic - remove papery outer skin from garlic bulb (do not peel or separate cloves; cut top of bulb off. Melt 1 tablespoon of butter. Place bulbs in heavy-duty foil and drizzle butter over garlic. Wrap garlic bulbs in the foil. Set aside.
• Place potatoes and onions in a single layer of an ungreased 15-in x 10-in x 1 in baking pan. Drizzle olive oil and sprinkle salt and pepper. Toss to coat the potatoes and onions.
• Preheat oven to 400 degree. Place potato mixture and garlic (in foil) in oven and cook for 40 minutes, stirring vegetables once. Remove from oven and let cool slightly - about 5 minutes. Open foil on garlic to allow to cool.
• In a blender combine about 2 cups broth and half of the vegetable mixture (or as much as will comfortably fit in blender), plus 1/2 the herbs, plus half of the softened garlic (squeeze the garlic out of the skins and discard the skins) cover and process till blended. Repeat with two cups broth and remaining vegetable mixture and herbs and garlic. Set aside in a bowl.
• In a soup pot melt 2 tablespoons butter. Stir in flour until smooth; gradually add remaining 2 cups broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Stir in heavy cream, and then the pureed vegetables. Heat through.
• Notes: Serve with bread and a salad. Can roast more garlic and use that roasted garlic as a spread on the bread. Can also save some of the herbs to sprinkle on top of soup when served.