Best Potato Soup with Roast Garlic
Best Potato Soup with Roast Garlic recipe
Yield
12 servingsPrep
20 minCook
30 minReady
1 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
potatoes
|
|
| 35 | cloves |
garlic
large |
|
| 3 | tablespoons |
olive oil, extra-virgin
|
|
| 1 |
onions
|
|
|
| 2 |
carrots
|
|
|
| 2 ½ | pints |
water
|
*
|
| 1 | teaspoon |
sea salt
|
|
|
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
potatoes
|
|
| 35 | cloves |
garlic
large |
|
| 45 | ml |
olive oil, extra-virgin
|
|
| 1 | each |
onions
|
|
| 2 | each |
carrots
|
|
| 1.2 | l |
water
|
*
|
| 5 | ml |
sea salt
|
|
| 1 | x |
black pepper
|
*
|
Directions
Peel the cloves of garlic and roast them in 1 tablespoon of the olive oil in a moderately hot oven, 375F, for 15 to 20 minutes, until they are just golden and soft but not brown.
Peel and quarter the onion, peel and slice the carrots, scrub (but do not peel) the potatoes and cut them into 2 cm (1 in) thick cubes.
Boil all the together for about 15 minutes in the water with 1 teaspoon of sea salt until the carrots and potatoes are soft.
Add the roast garlic cloves and their residual oil to the vegetables, cool slightly and liquidize.
Season with pepper and stir 2 tablespoons of olive oil into the soup before serving.
