Roasted Garlic Potato Soup
November 3, 2009
This roasted garlic potato soup is comforting and delicious. Vampires beware!
Roasted Garlic Potato Soup
This roasted garlic potato soup is comforting and delicious. Vampires beware!
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 6 to 8
Ingredients
- 2 heads garlic
- 6 large red-skinned potatoes, scrubbed and sliced
- 1 1/2 tablespoons Celtic sea salt, plus more to taste
- 3 tablespoons extra-virgin olive oil
- 2 large red onions, roughly chopped
- 7 cups vegetable broth
- 1/4 teaspoon freshly ground pepper, plus more to taste
- 1 bunch flat-leaf parsley, leaves finely chopped
- 1 teaspoon fresh lemon juice, plus more to taste
Instructions
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Preheat the oven to 350°F (180°C).
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Brush off the papery outer layers around each of the heads of garlic, leaving them whole with all of their cloves connected. Trim 1/4 inch (6mm) off the top off each head of garlic to expose the tops of the garlic cloves. Drizzle each head with 1 teaspoon of the olive oil and a pinch of salt. Wrap each head separately in parchment paper, then foil (to allow the garlic to steam and not burn, and to reduce aluminium transfer), and roast them in the oven for 40 to 60 minutes, until tender. Allow to cool, then squeeze out the garlic pulp from the cloves, and set aside.
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Fill a large pot with cold filtered water. Add the sliced potatoes with 1 tablespoon of the salt, and bring to a boil. Simmer, uncovered for 5 to 7 minutes until just tender. Drain, and set aside. Wash the pot, and place back on the stovetop.
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Over medium heat, warm the olive oil, and sauté the onions with 1/2 teaspoon of the salt for about 30 minutes, until caramelized.
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Add the vegetable broth, increase the heat to high, and bring to a boil. Reduce the heat to medium-low, add the cooked potatoes, roasted garlic, remaining teaspoon salt, and pepper, and simmer gently for about 10 minutes to allow the flavors to mesh. Remove the pot from the heat, and allow to cool slightly. Stir in 1/2 cup of the parsley and add the lemon juice. Season with salt and pepper to taste.
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Pulse very briefly with an immersion blender just to break up some of the potato, but keeping the soup rustic and chunky.
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To serve, ladle the soup into bowls and garnish with remaining parsley.
Comments 32
I love potatos and I love soups. This has got to be one of the yummiest soups I’ve made. I’m going to keep cooking up your fab soup recipes now that I’ve had a ‘super delicious’ introduction!
LOL! I love that! Thankyou 🙂
…Or summer! This is a brilliant soup all year round I think! Pure amazing! Thank you!
Ha! Yes. So glad you enjoyed it 🙂
OMG!!! So good!! I have tries several of your recipes and have loved them all!! Thank you so much for sharing!
Oh, I am so pleased. Thankyou so much.
This soup is so good and so easy. SO good!
I agree. SO glad you enjoyed it!
I have decided I love peasant food too.
This soup is so warm and comforting. I agree….
LOL! Love it. GO Peasant Food!
I am so pleased you are enjoying this soup.
I absolutely LOVE LOVE LOVE LOVE it! OInk!
Made a half a batch since its just me, however I almost ate the whole pot!!! This soup is amazing! Cleared my stuffed sinuses right away!!! YUM YUM
HA! Yes, it is hard to stop eating. So glad it made you feel better 🙂
I agree. I find this soup so nourishing and amazing. So glad you enjoyed it 🙂
Yes! This is one of my “go to” Winter soups. YUM!
More garlic is always a great idea in my book! Glad you enjoyed it 🙂
Do you think I can sub the potatoes with anything thats Candida diet safe? This looks soooo good, I want some!
Lauren, it depends what anti-candida diet you are on. If you are following Body Ecology (as I did) you could use red-skinned potatoes in this soup, and it is candida friendly.
When do you add the onions? It never mentions in the directions.
Sorry about that! I didn’t add that in the instructions. I just amended the recipe. You add the onions with the roasted garlic. Enjoy.
This soup was the best ever! I didn’t have any vegetable broth so I substituted some organic chicken broth and some frozen homemade chicken broth. Absolutely delicious.
Hard to stop eating!
Wonderful! I’m so glad you enjoyed it. Thanks for sharing Pam 🙂
This soup is happening today! Just got 3in. Of snow and grad school classes are cancelled! Yay soup day!
Yay! Enjoy 🙂
The massel broth cubes are currently unavailable. Where else can I buy them from?? I have been wanting to make this soup for the longest.
Oh, I love Massel. You can order them online from Amazon and other vendors. You can also make this soup with any broth. I just think it tastes better with Massel.
Mine became mashed potatoes when I vitamixed it too far. Still tasty.
Oh, I have done that as well! Next time, pulse. But, yes, it still tastes delicious all blended.
I noticed the vegetable stock/broth you mentioned has sugar in it. Maybe I didn’t look at the correct one, but I’m wondering if there is there a healthier version? I’m trying to stay away from sugar. Thank you!
Andrew, you can use any broth you like to make this soup. It’s totally fool-proof. Enjoy!
I have been back to make this soup 3 times now, it will now be a staple at my house, my family and I love it!! It’s hearty, delicious, nutritious, easy and the best part…cheap lol
I am also half Irish so this definitely appealed to me as soon as I saw it, I couldn’t wait to try it!
Oh and I love Massell stocks and gravies….they’re the best….and thank’s for the tip about using one cube per two litres of water, I was only adding one cube per recipe, you’ve now improved ALL of my cooking and I can definitely notice the difference!
Excellent recipe and Thank’s so much!!
Oh! That is so wonderful Joanne!
Thankyou for sharing your experience with me. So glad you and your family enjoyed the soup, and so awesome you’re now using more Massel in all of your dishes. That broth makes everything better.