Posted by: Meg
This is our favorite fall soup, but it is nice all winter long.
6 med baking potatoes, peeled chopped
2 TBS olive oil
½ tsp pepper
6 garlic cloves, peeled
1 medium onion, chopped
3 C chicken broth
1 C water
1 C whole milk
Salt
4 oz Colby or cheddar sliced
Oven 425. Place potatoes in baking dish. Drizzle with 1 TBS oil and pepper. Stir to coat. Bake uncovered for 25 minutes. Turn potatoes with metal spatula, and add garlic. Bake 20 min.
Set a side about 1 cup potatoes.
In a sauce pan, heat 1 TBS oil and cook onion for 5 min. Add potatoes and garlic from pan. Stir in broth and water. Bring to boil and reduce heat to simmer covered 20 min.
Blend soup in blender ½ at a time or in pot with hand soup blender. Stir in milk. Season to taste with salt. Heat through. Garnish with a slice of cheese and the remaining 1 C potato pieces.
This sounds yummy and it is typically ingredients I have around, I will have to try it soon!
ReplyDeleteWe make a similar soup here too. There's something nice about roasting the potatoes first. We add cream to ours.
ReplyDelete