Roasted Garlic Potato Soup

    (64)
    1 hour 5 mins

    A stick to your ribs meal! Serve with cheese, bacon or herbs.


    61 people made this

    Ingredients
    Serves: 6 

    • 6 medium potatoes, peeled and cut into 2.5cm pieces
    • 2 tablespoons olive oil, divided
    • 1/2 teaspoon ground black pepper
    • 1 medium yellow onion, chopped
    • 6 cloves garlic, peeled
    • 3 cups (750ml) chicken stock
    • 1 cup (250ml) water
    • 1 cup (250ml) whole milk
    • salt to taste

    Directions
    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Preheat oven to 220 degrees C (425 degrees F).
    2. Place potatoes in a shallow roasting pan and drizzle with 1 tablespoon olive oil. Sprinkle with pepper; stir to coat. Bake for 25 minutes, or until potatoes are browned. Reserve 1 cup of roasted potatoes.
    3. In a 3 litre saucepan heat remaining oil; saute onions for 5 minutes. Add potatoes and garlic and stir in broth and water. Bring to a boil, reduce heat and simmer, uncovered, for 20 minutes.
    4. Spoon half of broth mixture into a blender; blend until nearly smooth. Repeat with remaining mixture; return all to pot. Stir in milk and season with salt to taste. Ladle into bowls and top with reserved roasted potatoes.
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    Reviews and ratings
    Global ratings:
    (64)

    Reviews in English (46)

    by
    45

    This was some great soup! Just one note; The recipe says to add the garlic cloves to the pot....should they be roasted with the potatoes? I roasted them and the soup was delicious!  -  19 Feb 2002  (Review from Allrecipes US | Canada)

    by
    25

    Thought this was was really good. I think it would be even better the longer it sat but it didn't have time to sit very long before it was all gone. Even my son the picky eater ate 2 bowls. Personally i didnt put it in a blender til smooth. I used a potato masher, left everything in the pot and mashed it up some in the pot. I used larger chunks of potato so i was able to just mash those up into smaller ones. Topped it off with light cheddar, bacon bits and chives. I didnt hold any of the potatos back in reserve. I didnt even use any oil as it said to do so i could cut the fat count down further. Great recipe and great base for other things. Thanks.  -  09 Nov 2007  (Review from Allrecipes US | Canada)

    by
    23

    I've made this twice & I really like it. I added the garlic to the potatoes & roasted them, too. This time I just mashed the potatoes, so it would be a little bit chunky and added some ham and colby/jack cheese. YUM! Don't forget a nice loaf of crusty bread!  -  27 Nov 2002  (Review from Allrecipes US | Canada)

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