Roasted Potato and Garlic Soup

By JBamford

Ingredients

• 4 medium potatoes
• 1 large onion, coarsely chopped
• 2 tsp fresh rosemary or 1 tsp. dried, crushed
• 1 bulb garlic
• 1 tbsp olive oil
• 1 14 1/2 can chicken broth
• 1 tbsp flour
• 1/4 tsp pepper
• 1 cup half and half or light cream
• 1 recipe homemade croutons
• fresh rosemary sprigs

Details

Servings 4

Preparation

Step 1

Peel and cube 2 of the potatoes. cube remaining 2 potatos, leaving skin on.

Place peeled potatoes on one side of a 9x9 baking pan and the un-peeled potatoes on the other side. Sprinkle the onion and rosemary evenly over all. Peel away the dry outer leaves of skin from bulb of garlic. Leave skins of cloves intact. Snip off the pointed top with scissors, leaving the bulb intact, but exposing the cloves. Place the garlic bulb, cut side up, on top of the potatoes. Drizzle olive oil over all.

Bake, covered, in a 400 degree oven, for 50 minutes or till garlic cloves feel soft and potatoes are tender. Cool slightly.

Squeeze the garlic bulb to remove the paste from the cloves.

In a blender container or food processor bowl, combine the garlic paste, peeled potatoes, about half the onion, half of the chicken broth, all of the flour, and pepper. Cover and blend till nearly smooth.

Pour the pureed mixture into a medium saucepan. Stir in the unpeeled cooked potato, remaining onion and broth, and half and half. Cook and stir over medium heat till slightly thickened and bubbly.

Cook and stir for 1 minute more. If necessary, stir in additional half and half to make the soup the desired consistency.

Ladle into bowls and serve with croutons.