Thursday, October 14, 2010

Potato Soup with Roasted Garlic


Fall is the season for soup!  Love it!  There is nothing like a crisp, cool day and a pot of soup on the stovetop, simmering away, waiting anxiously for dinner.  It seems like each time I make potato soup, it turns out differently--sometimes I like it, sometimes I don't.  The great thing about trial and error is that you get to evaluate what you like and don't like.  I've determined that I like more of a potato chowder rather than a thin soup.  I like to have hearty chunks of potatoes, rather than a smooth puree.  I like mine to taste like potatoes and not a bunch of other flavors or seasonings.  So, I share with you my latest (and most favorite, of course!) version.  You can cut some of the prep work out by doing the garlic and the bacon on different days and storing them in the fridge until you're ready.

This also uses a lot of potatoes (refer back to the sentence about me liking thick, potato-tasting potato soup!), but you can halve this or even freeze the leftovers.


Potato Soup with Roasted Garlic
Source: A Karla Original

For the garlic:
1 whole head of garlic
olive oil
salt and pepper

Cut the top of the garlic head off, exposing the cloves.  Place on a sheet of foil.  Drizzle olive oil and season with salt and pepper.  Wrap tightly and place on a baking sheet.  Bake in a preheated 350 degree oven for 45-60 minutes, until garlic cloves are tender.  Cool and then squeeze cloves out into a small bowl.  Refrigerate until ready to use.

Soup:
5 pounds potatoes, peeled and quartered
1 large onion, diced
1 carrot, chopped
olive oil
roasted garlic cloves, smashed
3 sprigs of fresh thyme, leaves separated from stems
1/2 cup white wine
2 cups chicken broth or water for gluten-free
2 1/2 cups milk or half-n-half
1 tbl. parsley
salt and pepper to taste
1/2 tsp. onion powder
1/8 tsp. red cayenne pepper
1/4 cup sour cream
5 strips of cooked bacon, chopped

Directions:
In a large stockpot, cover potatoes with water and bring to a boil.  Cook until fork tender, about 30-45 minutes.  Drain. Reserve some of the potatoes in a small mixing bowl and mash.  Set potatoes aside.

In another large stockpot, add olive oil, onions, carrots, smashed roasted garlic, and thyme.  Saute over medium-high heat until veggies are tender.  Delgaze pan with white wine and reduce until barely any liquid remains.  Season with salt.  Add chicken broth, potatoes, mashed potatoes, and milk.  Stir to incorporate all ingredients.  Add onion powder and cayenne pepper.  Taste and adjust salt and pepper.  Add the chopped bacon, parsely, and sour cream, and stir to mix.

To serve, top with cheddar cheese and additional sour cream if desired.

1 comment:

  1. This soup looks wonderful! I've bookmarked it to try later.

    ReplyDelete

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