This was an awesome, quick and healthy soup! I've made it twice in the past week. lol
Ingredients
6 potatoes, peeled and cut into 1 inch pieces2 tablespoons olive oil, divided
1/2 teaspoon ground black pepper
1 onion, chopped
6 cloves garlic, peeled
3 cups chicken broth
1 cup water
1 cup whole milk
salt to taste
Directions
- Preheat oven to 425 degrees F (220 degrees C).
- Place potatoes in a shallow roasting pan and drizzle with 1 tablespoon olive oil. Sprinkle with pepper; stir to coat. Bake for 25 minutes, or until potatoes are browned. Reserve 1 cup of roasted potatoes.
- In a 3 quart saucepan heat remaining oil; saute onions for 5 minutes. Add potatoes and garlic and stir in broth and water. Bring to a boil, reduce heat and simmer, uncovered, for 20 minutes.
- Spoon half of broth mixture into a blender; blend until nearly smooth. Repeat with remaining mixture; return all to pot. Stir in milk and season with salt to taste. Ladle into bowls and top with reserved roasted potatoes.
Result: This is WONDERFUL! My changes? I made 5 cups of chicken broth (of course i used no-chicken chicken broth), 1 cup of heavy cream instead of milk and I added 1 teaspoon Cayenne pepper for a little zing. I did not blend, I just mashed in the pan a little bit. I also didn't reserve any potatoes; I just put them all in!! Husband loved it, kids loved it...next time I think I'll make a double batch :)
