Roasted Garlic Potato Soup Recipe

Name: Roasted Garlic Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
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.
2
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.
3
Bake garlic and potato mixture at 400u00b0 for 35-40 minutes or until tender, stirring vegetables once. Cool slightly.
4
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.
5
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.

878

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Roasted Garlic Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Garlic Potato Soup

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