3 Reviews

Amazing! I tried this recipe pretty much as is, except that I didn't peel my potatotes. I'm totally going to regularly make this one. Oh, I did make one change, I cooked the garlic in ~2-3tbsp oil, then used the oil in the rest of the soup. My friends all loved it!

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MC Baker May 24, 2010

FABYOOOOLUSSSS This soup was easy to make and bliss to eat. Velvety smooth after blending, and wonderful aroma and taste. My family all had a second bowl. This will definately be a rugular on our dinner table.

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bnovak January 03, 2010

What good soup! The roasted garlic is so sweet and the herbs add such lovely flavor notes. I could not, however, use all that cream. Instead, I substituted about half the stated amount of cream with skim milk Once I pureed the soup, I added just enough cream to give the soupo that lovely rich taste and mouthfeel--probably only about a cup. I also added some nice elong chives for garnish.

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Chef Kate May 30, 2008
Roasted Garlic Potato Soup