Roasted Garlic Potato Soup

Roasted Garlic Potato Soup

Mmm, roasted garlic. It is possibly my most favorite smell to come from the kitchen. Although it is time-consuming and tricky at times, it is definitely worth it. If you haven’t roasted garlic, then know that when you roast garlic, it transforms into a sweet flavor, and much more concentrated. If you love garlic, this recipe is a must for you. I cannot remember where I found this recipe, it is not my own, and I dare not change anything to it for it is perfectly delicious as it is.

My advice to you is that if you have never attempted roasting garlic, that you look up a video on youtube so you can watch someone else do it first. The roasting is the easy part, it’s getting the garlic out of the skin without smashing it or getting its skin all over you that is the hard part.

For me, I find that if I just gently peel away each roasted clove from the head, the garlic itself will fall out easily. I tried squeezing and that turned out to be a big mess. So the options are up to you. But most of all, have fun making this because the end result will rock your taste-buds! Serve with warm toasted bread.

Roasted Garlic Potato Soup

Roasted Garlic Potato Soup

Here’s what you’ll need:

  • 5 whole garlic heads
  • 2 thick bacon slices, diced
  • 1 large onion, chopped finely
  • 6 cups baking potatoes, diced and peeled
  • 4 cups chicken broth
  • 1 tsp salt
  • 1 tsp pepper
  • 1 cup low-fat milk

Here’s what to do:

  1. To roast the garlic, preheat the oven to 400 degrees. While that is heating,, remove the white papery skin around the garlic as much as you can and cut off the tops of each garlic head, cut low enough so that the top of each clove is cut through (makes it easier to roast). Drizzle the tops with olive oil, wrap completely in aluminum foil and roast for 30-40 minutes. Should be soft to the touch when done. Let the garlic cool after roasting so your hands won’t be burned. And as gently as possible, peel the skins away so that the soft clove will fall right out (it’s pretty easy once you get the hang of it). Place soft garlic in a bowl. Discard the skins.
  2. Cook bacon in a large pot over medium high heat until crisp. Add onion and saute 5 minutes. Add potatoes, broth, salt, and pepper and bring to a boil. Cover, reduce heat to simmer for 20 minutes.
  3. Combine garlic and 2 cups of potato mixture in a blender or food processer, and process until smooth. Return puree to the pot, stir in milk and cook over low heat until heated.