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Roasted Potato and Garlic Soup

Makes: 4 servings Yield: 5 cups
Prep 25 mins Bake 400°F 50 mins
Roasted Potato and Garlic Soup
Ingredients
  • 4  medium red potatoes
  • 1  large onion, coarsely chopped
  • 2  teaspoons  snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1  bulb garlic
  • 1  tablespoon  olive oil
  • 1 14  ounce can  chicken broth
  • 1  tablespoon  all-purpose flour
  • 1/4  teaspoon  pepper
  • 1  cup  half-and-half or light cream
  • 1  recipe Homemade Croutons (optional) (see below)
  •  Fresh rosemary sprigs (optional)
Directions

1. Peel and cube 2 of the potatoes. Cube remaining 2 potatoes, leaving the skin on. Place peeled potatoes on one side of a 9x9x2-inch baking pan and the unpeeled potatoes on the other side. Sprinkle onion and snipped 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 inact, 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 F oven about 50 minutes or until garlic cloves feel soft and potatoes are tender. Cool slightly.

2. 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 until nearly smooth.

3. 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 until 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. To serve, ladle into soup bowls. If desired, top each serving with Homemade Croutons and a sprig of rosemary. Makes 5 cups (4 side-dish servings).

Homemade Croutons

Yield: 2 cups
Ingredients
  • 2  cups  cubed sourdough or rye bread
  • 2  tablespoons  margarine, melted
  • 1/2  tablespoon  Italian seasoning
Directions

1. Spread 2 cups cubed sourdough or rye bread in a single layer in a shallow baking dish. Stir together 2 tablespoons melted margarine or butter and 1/2 teaspoon Italian seasoning, crushed; pour over bread cubes. Bake in a 400 degree F. oven for 5 minutes. Stir; bake 5 to 10 minutes more or until crisp and brown. Makes 2 cups.

Nutrition Facts (Roasted Potato and Garlic Soup)
  • Servings Per Recipe 4,
  • cal. (kcal) 285,
  • Fat, total (g) 11,
  • chol. (mg) 23,
  • sat. fat (g) 5,
  • carb. (g) 40,
  • fiber (g) 3,
  • pro. (g) 8,
  • vit. A (RE) 72,
  • vit. C (mg) 15,
  • sodium (mg) 361,
  • calcium (mg) 81,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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