Baked Potato Soup With Roasted Garlic
- Ready In:
- 2hrs
- Ingredients:
- 11
- Yields:
-
14 cups
- Serves:
- 14
ingredients
- 5 lbs potatoes
- 1 head garlic
- 1 cup onion, chopped
- 4 bay leaves
- 6 cups water
- 6 vegetable bouillon cubes
- 1⁄4 teaspoon rosemary
- 1⁄4 teaspoon fennel seed
- 1 tablespoon parsley
- 2 cups water
- 1 teaspoon fresh ground pepper
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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Barb 3663
Port Allegany, PA