Sunday, April 18, 2010

Roasted Garlic and Potato Soup

One of the best soups I have ever made at home. It seems like a lot of garlic, but once you roast it in the oven, it becomes this yummy gooey sweet stuff and loses all of the harsh garlic taste.

You will need:

6 Idaho Potatoes
1 whole head of garlic
1 large onion
1 tsp Celery Seed
Crushed Red peppers - to taste I like it SPICY
Olive Oil - just enough to cover the bottom of the pot
3 cups of low sodium chicken stock
Salt and Pepper to taste

Smother garlic in oil, and Roast garlic in oven on 350F for 50 minutes.

Dice potatoes and onion, simmer onion in oil and dash of celery seed and crushed red pepper.

Add potatoes and stock when onions are soft. Boil for 35 minutes or until potatoes are done. Grab the garlic out of the oven and carefully scoop the gooey stuff out. Mash the potatoes with a potato masher and add salt and pepper to taste.




Jamie Willow said...

okay, I'm lame. can you tell me with the you crush it? or mince it? or something else?

Mrs. B. said...

This sounds totally wonderful. I love all your recipes on here. :) And garlic is super good for you so this is a "health soup!"

Stephanie said...

Jamie, just cover a whole garlic in tin foil, drizzle it with the oil and in the oven it goes.. When you take the whole garlic out after it has been roasted, it will be very hot, but you kinda squeeze the individual cloves and this gooey lovely garlic mush comes out. Just dump it into the pot, it will fall apart once the soup boils.

Stephanie said...

It is also Really low in fat.. And so creamy and wonderful..

Jamie Willow said...

okay! that sounds easy :) thanks for clarifying for me :)

this looks super good. my sis hates garlic (how am I related to her?!) so I'll have to make it when she's not home :)