Roasted Garlic and Potato Soup
Committee meeting working lunch 1/11/12 – served with simple whole wheat bread
Potatoes and garlic are fairly easy to grow, easy to store, and delicious. This soup is also pretty darn easy to make. You can also make a springtime variation: Green Garlic and Potato Soup.
- 2 heads plus 2 cloves garlic, divided*
- 2 tablespoons olive or vegetable oil, divided
- 2 onions, sliced*
- 5 large starchy potatoes, peeled and cut into 1” cubes*
- 6 cups (or more) water, chicken stock, or vegetable stock (I actually used leftover liquid from cooking beans)
- 2 ounces parmesan or grana padano cheese
- 1 cup milk or half-and-half
- 1 small bunch green onions or chives, chopped
Preheat oven to 350º.
Cut the tops off the two whole heads of garlic, exposing the cloves. Place heads in a baking dish, drizzle with 1 tablespoon oil and a pinch of salt, and cover with foil. Roast until tender when cloves are pierced with a knife, 45-60 minutes. Squeeze cloves out of papery exterior. (Can be done in advance – refrigerate until ready to use.)
Heat the remaining tablespoon oil in a large pot. Add the onions and a pinch of salt and cook until translucent. While onions are cooking, finely chop remaining 2 cloves garlic. Add garlic to onions and cook until fragrant.
Add roasted garlic cloves, cubed potatoes, a 1-ounce chunk of the cheese, and water or stock. Bring to a boil, then reduce heat to a simmer and cook until potatoes are tender, about 15 minutes.
Remove from heat and blend with an immersion blender (or transfer to a blender or food processor in batches to blend).
Add milk, then add more water or stock to reach desired consistency if needed. Add salt to taste.
Top with chopped chives and remaining cheese, grated.
*Garlic, onions, and potatoes can all be grown in Nebraska and stored well into winter.