Oven Roasted Garlic Potato Soup

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READY IN: 1hr 5mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees F.
  • Remove any papery skin from the fresh heads of garlic. Cut a little off the tops of garlic heads to expose fresh garlic and drizzle olive oil over top.
  • Place garlic in an oven safe baking dish.Cover and bake for 45 minutes.Let garlic cool before going to next steps.
  • In a large soup pot on medium high heat, pour olive oil that remained from the roasting period and squeeze the garlic bulbs to release cloves into a large soup pot.
  • Add diced onion and cubed potatoes.
  • Saute for 2-3 minutes.
  • Add in chicken broth,water,salt and pepper.
  • Bring to a boil and reduce heat to simmer for 15 minutes.
  • Using a wire whisk, gently smash potatoes in the pot although leaving some chunks of potato for texture. If you prefer a creamed soup then smash more or remove potatoes from the pot and blend in a blender.
  • Add in cream or milk and wait till soup comes back to a slow boil.
  • Add in a couple of spoon fulls of your pasta.Enjoy.
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