Roasted Garlic Potato Soup Recipe

Roasted Garlic Potato Soup Recipe. Drizzle olive oil over all. Place on pan with vegetables.

Step 3 in a 3 quart saucepan heat remaining oil; Pour the mixture back into the pot and heat over low heat. Bring to a boil and then lower flame.

Stir In Milk, And Cook Over Low Heat Until Thoroughly Heated.

With a sharp knife, cut off the top one inch from the head of the bulb and discard. Directions step 1 preheat oven to 425 degrees f (220 degrees c). Let cool for 10 minutes.

(The Oil Can Be Discarded, Or Saved For.

Add more vegetable broth if too thick and season with salt and pepper if needed, and blend again. For the remainder of the dish: Add in chicken broth,water,salt and pepper.

Roast For 35 To 40 Minutes.

Roast in the oven alongside the garlic until tender, about 40 minutes. ¼ teaspoon freshly ground pepper. Roast in the oven alongside the garlic until tender, about 40 minutes.

Divide Head Of Garlic Into Cloves, Leaving Them Unpeeled.

Add the leek and cook until softened. Cover and bake for one hour. Place into slow cooker with onion, vegetable broth, and roasted garlic cloves.

Squeeze Out The Roasted Garlic Cloves And Add Them To The Blender Too.

Place onions and garlic into pot with rest of ingredients. Put 2 cups of the potatoes on a baking sheet. Bake, covered, in a 400 degree f oven about 50 minutes or until garlic cloves feel soft and potatoes are tender.