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Roasted Garlic Potato Soup

Total Time

Prep: 55 min. + cooling Cook: 10 min.

Makes

8 servings

Roasting mellows and sweetens the blend of veggies in this hearty and heartwarming soup. It's perfect for a cozy night in. —Misty Brown, Glendale Heights, Illinois

Ingredients

  • 1 whole garlic bulb
  • 1-1/2 teaspoons plus 2 tablespoons butter, divided
  • 2 pounds potatoes (about 6 medium), peeled and cubed
  • 2 medium onions, quartered
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 cups vegetable broth, divided
  • 4-1/2 teaspoons all-purpose flour
  • 1/2 cup milk

Directions

  1. Remove papery outer skin from garlic (do not peel or separate cloves); cut top off bulb. Melt 1-1/2 teaspoons butter; drizzle over garlic. Wrap in heavy-duty foil. Place in a 9-in. round baking pan; set aside.
  2. Place potatoes and onions in a single layer in an ungreased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat.
  3. Bake garlic and potato mixture at 400° for 35-40 minutes or until tender, stirring vegetables once. Cool slightly.
  4. In a blender, combine 2 cups broth and half of the vegetable mixture; cover and process until blended. Repeat with 2 cups broth and remaining vegetable mixture; set aside.
  5. In a large saucepan, melt remaining butter. Stir in flour until smooth; gradually add remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Squeeze softened garlic into pan. Stir in milk and pureed vegetables; heat through.

Nutrition Facts

1 cup: 206 calories, 8g fat (3g saturated fat), 11mg cholesterol, 892mg sodium, 32g carbohydrate (6g sugars, 3g fiber), 3g protein.

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