Name: Roasted Garlic and Potato Soup Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8
Cuisine: American
Ingredients: 6 potatoes, peeled and cut into 1-inch pieces; 2 tablespoons olive oil, divided; 1/2 teaspoon ground black pepper; 1/4 teaspoon cayenne pepper; 2 tablespoons finely minced celery; 1/2 cup finely chopped parsley; 6 cloves garlic, peeled roasted; 3 cups chicken broth; 1/2 cup water; 1/2 cup heavy cream; 1 cup whole milk; salt to taste; Optional:; grated parmesan cheese; garlic flavored croutons

Rich, creamy, and two flavors that compliment each other Roasted Garlic and Potato Soup Recipe.

If you love filling robustly flavored soups, then look no further, this roasted garlic and hearty cream potato soup is off-the-charts perfection!

Roasting garlic is easy to do, but the potatoes are roasted also, this is the best flavor in one creamy soup ever!

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Tools You Will Need

measuring cups
knife
potato peeler
measuring spoons
saucepan
foil for garlic

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American

Yield: 8

Author: Claudia Lamascolo

Roasted Garlic and Potato Soup Recipe

Roasted garlic and potato soup have a delicious robust thick delicious comforting flavor.

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

Ingredients

6 potatoes, peeled and cut into 1-inch pieces
2 tablespoons olive oil, divided
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
2 tablespoons finely minced celery
1/2 cup finely chopped parsley
6 cloves garlic, peeled roasted
3 cups chicken broth
1/2 cup water
1/2 cup heavy cream
1 cup whole milk
salt to taste
Optional:
grated parmesan cheese
garlic flavored croutons or toasted garlic bread cubes

Instructions

Preheat oven to 425 degrees
Roasted Garlic: Wrap the individual heads of garlic tightly in foil and place on a baking sheet. Roast for 30 to 60 minutes depending on your preference,e when it caramelizes in color and the cloves are very soft and can be pieced easily with a knife they are done roasting.
Place potatoes in a shallow roasting pan and drizzle with 1 tablespoon olive oil. Sprinkle with peppers, and stir to coat. Bake for 25 minutes, or until potatoes are browned. Reserve 1 cup of roasted potatoes.
In a 3 quart saucepan add potatoes, celery, and garlic and stir in broth and water. Bring to a boil, reduce heat, and simmer, uncovered, for 20 minutes.
Spoon half of the broth mixture into a blender; blend until nearly smooth. Repeat with remaining mixture; return all to pot. Stir in milk, and cream, and season with salt to taste add parsley.
Top with reserved roasted potatoes, and garnish with grating cheese and garlic croutons.