Baked Potato Soup With Roasted Garlic

"Low fat soup with roasted garlic. A bit labor intensive, but well worth it."
 
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Ready In:
2hrs
Ingredients:
11
Yields:
14 cups
Serves:
14
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ingredients

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directions

  • Roast the garlic and potatoes at the same time.
  • Peel off only the outer, very papery skin of the garlic. Use a sharp knife to cut about 1/2 inch off the top (pointy end) of the head. Place it cut-side up in a oven-proof dish about the same size as the garlic or one opening of a muffin tin. Spray the cut surface with a bit of no-stick cooking spray. Cover it tightly with foil, and place it in a 400F oven. Bake it for 30 minutes, remove the cover, and bake for about 15 more--you will see the cloves begin to rise out of their paper a little.
  • Allow it to cool, and squeeze, scrape, peel, or otherwise coax the roasted garlic out of the skin, into a small dish. Use half the head for this recipe. Store the remainder in the refrigerator for another recipe or to spread on warm bread.
  • Bake the whole potatoes until done. Cool.
  • Cut potatoes into bite sized cubes, skin and all.
  • Sautee onion and bay leaves until onions are translucent.
  • Add 6 cups water, bouillon cubes, rosemary, fennel seed and parsley. After bouillon is dissolved, add potatoes and garlic. Simmer 1 hour or more.
  • Remove and discard bay leaves.
  • Remove two cups of finished soup, add additional 2 cups of water, and puree in blender or with stick blender.Mix back into pot.
  • Add pepper.

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