Roasted Potato Garlic Soup
A big bowl of Roasted Potato Garlic Soup is comfort food at it's finest! The beauty of this soup, it's a great base to use your imagination for add-ins!
Servings 6 people
Ingredients
Roasted Potatoes and Garlic
- 2 1/2 pounds small red-skinned potatoes
- 1 head garlic, broken into cloves leave skin on
- olive oil
- salt and pepper
For the Soup
- 2 tablespoons olive oil
- 1/2 cup diced onions
- 2 bay leaves
- 2 teaspoons dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 6 cups chicken stock
- roasted potatoes and garlic
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh parsley
Instructions
For the roasted potatoes and garlic
- Chop the potatoes into cubes and break apart the garlic head. Place on a large cookie sheet and drizzle olive oil over the top. Sprinkle a couple of pinches of salt and pepper over the top. Give it a good mix to evenly coat.
- Roast in a 425-degree preheated oven for 25-30 minutes or until the potatoes are cooked through. Remove from the oven and set aside.
- When the garlic cloves are cool enough, squeeze out the roasted garlic from the skins. Set aside.
To make the soup
- In a large soup pot over medium-low heat add about 2 tablespoons of olive oil. Add the onions and saute until they become translucent. About 3 minutes. Add the potatoes and garlic, bay leaves, thyme, salt, and pepper. Stir to combine and add the chicken stock. Simmer over medium-low heat for 20-30 minutes.
- Remove from the heat and take out the bay leaves. With an immersion blender or in a regular blender (in small batches) blend the soup until smooth. (If using a blender, put the soup back in the pot). Stir in the cheese and the parsley. Let the cheese melt. Serve immediately.