Cream of Potato Soup with Roasted Garlic
Servings
4Serving size
about 2 cupsThis recipe can easily be multiplied and makes great leftovers. This recipe also requires making Roasted Garlic. Serve with Cole Slaw or Zucchini Salad.
Serve with Caesar Salad or Jicama Salad or Zucchini Salad
Ingredients
| 1 tsp. Olive oil |
| 1 large White onions (diced) |
| 12 ounces Idaho potatoes (peeled and cubed) |
| 4 cup Water |
| 1 cup 2% milk |
| 12 clove Roasted Garlic (about 1 full head) |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 12 ounces Yukon gold potatoes (peeled and cubed) |
| 4 ounce Gouda cheese (shredded)(smoked gouda is best) |
Instructions
Add the onion and cook for about 4 minutes, stirring frequently.
Do not allow the onion to brown.
Add the Idaho potato and water. Reduce the heat to medium and simmer for about 30 minutes until the potatoes are soft.
Add the milk, roasted garlic, salt and pepper.
Using a blender or stick blender puree until smooth.
Return the soup to medium heat and add the Yukon gold potatoes.
Cook for about 20 minutes until the potatoes are soft.
Serve each bowl of soup topped with one ounce of smoked gouda.
Serve this recipe with one of these vegetable side dishes.
Caesar Salad
Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender or mini-chopper and process until smooth. Chill for at least 2 hours. Rinse the lettuce, drain, and dry in a salad spinner or patting gently with paper towels. Slice the lettuce crosswise and…
Jicama Salad
After peeling and cutting the jicama into matchstick, place it in a large glass or stainless steel bowl with the lime juice, salt, maple syrup, cilantro, cumin and olive oil. Toss well and chill for at least 2 hours before serving.
Zucchini Salad
Whisk together the olive oil, balsamic vinegar, maple syrup, salt, pepper and marjoram. Place in the refrigerator while cutting the zucchini. Cut the zucchini into medium dice. This should be about 1/4 inch cubes. Toss the zucchini, tomatoes and pine nuts together in the vinaigrette. Chill well before serving.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
On a cold fall or winter night there’s nothing more comforting than a bowl of potato soup. This recipe is so savory with the garlic and smoked gouda and makes the perfect meal with a simple side salad.
The key to a great potato soup is to not over blend the soup. Starting with the Idaho potatoes and cooking gently is the key. Overcooking or cooking the potatoes too fast will make a gummy soup. Likewise, once the potatoes are just cooked, blend them only briefly. An immersion blender is best. If you are using a blender, blend in two or three smaller batches.
This recipe is great with a bit of fresh herb added when you add the Yukon Gold potatoes. Choose thyme, oregano or a bit of tarragon for terrific flavor.