Potato Garlic Soup

I'm more than a little obsessed with garlic. It shows up in pretty much all of my recipes. One time I tried cooking without it and my food just didn't taste as good. This recipe calls for LOADS of garlic. I love that garlic is slightly spicy when raw, pungent when sautéed, and sweet when roasted. This particular recipe uses roasted garlic. It looks so beautiful, and it adds such amazing flavor.

original recipe via tasteofhome.com 

Grocery list items

potatoes 

This recipe is super super easy, like pretty much all the soups I make. The only thing is that the important step of roasting the potatoes before you cook them is a little bit lengthy. I had only tiny, tiny potatoes, so it made peeling them all a pain. But that's what I get for buying the sale potatoes. Also, this recipe was for 4 people, but with plenty of soup for seconds, thirds, and leftovers. Feel free to halve the recipe if you don't need a swimming pool of soup. 

Roasted Potato Garlic Soup
5 lbs white potatoes, peeled and cubed
2 onions, chopped
2 heads garlic
3 tbsp olive oil
6 cups stock (and add water as needed for texture)
salt + pepper

Preheat the oven to 400 degrees Fahrenheit. On a large baking sheet, toss potatoes and onions with 2 tbsp olive oil, salt and pepper. Roast in the oven for about 30 min, or more, depending on the size of your potato pieces. Meanwhile, carefully cut the top off the heads of garlic, and remove any loose, papery pieces. Leave the rest of the skin on. Rub the garlic with olive oil, and then wrap in aluminum foil. Place in oven with potatoes and roast about 30 min.

When the potatoes are tender, with some crispy edges, place them in a large pot. Add the garlic cloves as well, usually you can squeeze them out of their skins. At this point, I highly recommend an immersion blender, but if you don't have one, you can transfer the soup, in batches, to a blender.  Add stock, and blend the soup to a smooth consistency, adding water or stock as necessary to get that soup texture, rather than mashed potatoes. 

Serve, garnished with some cheesy caramelized brussels sprouts, and served with salad, bread, wine and friends!