Roasted Garlic and Potato Soup
1 head garlic
1 tsp olive oil
1 Tbsp unsalted butter
1 medium onion, chopped
1 tsp fresh thyme
3 cups chicken stock
1 large white potato, peeled and diced
1 inch cube Parmesan or small piece of Parmesan rind
1 cup milk (2% or whole is best)
Heat the oven to 400°F. Slice the top off your garlic and place on a piece of foil. Drizzle with olive oil, and wrap foil up around it. Roast for 40 minutes, or until the cloves are very soft. Remove from the oven and set aside to cool.
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| Before Roasting... |
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| Delicious Goodness! |
Melt the butter in the bottom of a saucepan. Add onion and thyme to the saucepan and cook, stirring occasionally, until translucent (about 5 minutes). Add the stock and potato. Squeeze half the garlic cloves out of their skins and into the soup. Simmer for 10 minutes, or until potato is very soft. Use an immersion blender to blend the soup or use a regular blender. Return to heat and stir in the milk. Cook until just heated through. Taste and season with additional garlic or salt as desired. This serves 4-6 depending on bowl size.
And now, I am on the couch not feeling so grumpy, thanks soup and pizza!
I'm planning to ask for an immersion blender for Christmas - would you recommend the one you have? I had a butternut squash soup blender disaster two years ago and I've avoided making soups that need to be pulsed since then. Obviously I'm missing out!
ReplyDeleteHi Christina! I actually don't have an immersion blender either! What has worked best for me is to strain most of the liquid from the solids and then just blend in a regular blender, adding more liquid if needed. Then just add the blended solids back to the liquid and stir to combine.
ReplyDeleteAlso make sure to take the small plastic piece out of the blender lid before blending! I use a towel to cover the hole. This lets some of the steam out and no explosions!