Last nights dinner experiment was a great success. I could not keep this recipe a secret... Not after the rave review. My DH said it was the best soup he had ever eaten!!!
The roasted garlic and potato soup is going to be one of our staples this winter.
Here is the recipe if you want to try it out:
Threadbeaur's Potato Soup
6 regular potatoes roughly peeled (not peeled all the way) and chopped
half an onion
6 large cloves of garlic
4 cups veggie broth (homemade)
1 tablespoon celery salt
coarse ground black pepper to taste (i used about 7 cranks on the grinder)
kosher salt to taste (I used about a tablespoon or so)
1.5 cup milk
sour cream and cheddar cheese for garnish
Wash peel and chop potato and onion. Place on baking sheet with cloves of garlic (still in skin). Drizzle with olive oil. Bake at 425 for about 20-30 minutes. You want the potatoes to be brown on the edges. You have wiggle room at this point, if you don't have too much time you can take them out of the oven early at the 20 minute mark or leave them in for a bit longer. While the veggies are roasting get a large pot ready with the broth and spices in it. When the potatoes are done put them in the pot with the broth and the spices. Take the garlic out of the skins and put in the pot. Simmer for about 20 minutes. At this point you need to get the blender out to puree the mix. Make sure you get some broth with the potatoes in the blender, or it will be too sticky. Work in batches until all potatoes are smooth.
When your mixture is smooth add milk. Start with 1 cup. Stir to incorporate then if the soup is too thick add the other half cup of milk. Stir over heat until soup is hot. Serve in bowls with a dollop of sour cream and cheddar cheese sprinkled on top.
We had this with some great polish sausage. I think that the soup would be great with bacon crumbled on top. That is what we will do next time!