When my husband and I were dating, one of the restaurants we liked served a luscious roasted garlic potato soup. The restaurant is now closed, but we have never forgotten that delicious soup. I decided to try to re-create it, and it turned out really well.
The sweet, mellow roasted garlic is the star here. It gives a real depth of flavor and aroma that takes this soup to the next level.
(Click here for How to Roast Garlic).
Roasted Garlic Potato Soup
Makes about 3 quarts
4 large russet potatoes (about 3.5 lbs), peeled and cubed
1 medium onion, diced (about 1 cup)
2 T butter
5 cups chicken broth
1 cup milk
1 heaping tablespoon roasted garlic
1/4 teaspoon sugar
1/4 teaspoon pepper (or to taste)
half and half (optional)
In a 5 to 6 quart pot, boil potatoes in lightly salted water until just done. Drain and return to pot. While potatoes are boiling, saute onion in butter until onion softens and starts to turn golden.
Add onions and all the rest of the ingredients to drained potatoes. Bring to a simmer and adjust for seasoning. I didn't need additional salt, but you can see how yours is tasting at this point.
Using a potato masher or an immersion blender, mash about half of the potatoes (leave plenty of chunks, too).
If you have time, simmer for about an hour to allow flavors to mingle.
For a creamier soup, pour in a little half and half before serving. It's very good either way- with or without!
This soup is great all by itself, but you can also top with sausage, bacon, cheese- whatever you like.
I added hot Italian sausage to mine: SO good.
Garlic Potato Soup may have been shared at these fun parties!