Rosettes-like deep-fried cookies.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 6 potatoes, peeled and cut into 1 inch pieces
- 2 tablespoons olive oil, divided
- ½ teaspoon ground black pepper
- 1 onion, chopped
- 6 cloves garlic, peeled
- 3 cups chicken broth
- 1 cup water
- 1 cup whole milk
- salt to taste
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- Place potatoes in a shallow roasting pan and drizzle with 1 tablespoon olive oil. Sprinkle with pepper; stir to coat. Bake for 25 minutes, or until potatoes are browned. Reserve 1 cup of roasted potatoes.
- In a 3 quart saucepan heat remaining oil; saute onions for 5 minutes. Add potatoes and garlic and stir in broth and water. Bring to a boil, reduce heat and simmer, uncovered, for 20 minutes.
- Spoon half of broth mixture into a blender; blend until nearly smooth. Repeat with remaining mixture; return all to pot. Stir in milk and season with salt to taste. Ladle into bowls and top with reserved roasted potatoes.
Nutrition Facts
| Calories | 241 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 4 g |
| Protein | 5 g |
| Saturated Fat | 1 g |
| Sodium | 479 mg |
| Sugars | 5 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Awesome flavour and delicious
Worked out to my surprise. First thing I have cooked in 15 years. My wife and daughter do most of the cooking. I decided to give it a try. Used 24 tiny potatoes unpeeled, both white and red. Baked potatoes at 400 for 16 min due to size. My wife loved it. Given green light to use kitchen again!!!!
Love this soup! Been making it for a few years now. I’ve tweaked and doubled the recipe to get it perfect, at least the way I like it.
Oh, my god. This soup is amazing! I made it in a vegan version (no, I’m not a vegan, but let’s just say it is necessary). My vegan version: Use 4 cups of vegetable broth (skip the 1 cup water in the recipe) Stir in a 1/4 tsp tumeric and 1/4 tsp paprika (smoked paprika, if you have it) to the sautéed onions. Substitute coconut milk (8 oz in can) in place of the milk. I doubled all ingredients and it made 3 quarts of soup) Yum! Yum!
It was a great starting point for soup! I changed it up a bit. I boiled potatoes till almost soft, then roasted them. Great outcome. Also I roast 2 full garlic heads with top cut off and drizzled with olive oil, wrap up in aluminum foil and roast for 425 for 30 minutes, depending on size of garlic. We love garlic and it sweetens up. I also did my onions (4meduim sized),added 4 stalks celery, with half a bag of carrots (8oz)? . I chopped them up in food processor, and simmer them together with olive oil. I used more potatoes,the small different kinds, probably 4 1lb bags. And I used 4 cups chicken broth instead of water. I processed potatoes after roasting, we do not like puréed soup. I also added 2 tablespoons of sugar to balance flavor. Also 1 teaspoon of garlic salt and coarsely ground black pepper. Followed rest of directions and also added 6 pieces of crumbled cooked bacon. And for serving, dollop of sour cream and rest of bacon bits. Delicious! I forgot the most important ingredient to thicken..8 ounces of room temperature cream cheese, cut in small cubes Added at end. Do not boil.
I like it a lot. I ended up making this soup the night before it will be eaten with sourdough bread and some bacon pieces. Yummmm, so simple and good.
It came out great!! Had to remind my husband to only get more if he was hungry: not cuz it was SOOO GOOD! I forgot the Potatoes to set aside, so I’ll do that next time! Delicious!!
SO GOOD. You should definitely roast the garlic and even the onion with the potatoes. I didn’t peel my potatoes because I like a more rustic feel. Oh, to die for.
this recipe is a great base for any kind of potato soup. although i do not have the time to roast my potatoes and garlic still came out good with just a few tweaks. i also like adding peas, carrots and celery thanks for sharing.
Good recipe, good flavor… Just not sure what happened to mine. I used 6 potatoes as the recipe calls for, not sure what size potatoes they used, but I used regular bakers. when i added the 3 cups of stock and 1 cup of water it didnt even cover the potatoes ( I did not reserve and for serving) so i added another cup of stock (a whole box of organic stock is 4 cups btw). I also roasted the garlic with the potatoes. After simmering for 20 minutes I used my immersion blender and the consistency was like mashed potatoes, I ended up having to add over 6 cups of water to bring it down to what I would consider a thick chowder (kids compared it to gravy). I also added a bunch of salt, didnt measure, but each time tasted it needed more. I topped it with shredded cheddar, bacon and chives. Could have done without the chives. Flavor was really good though, i will make it again.
It’s okay. Nothing great. It is, though, fairly easy to make. A good last resort if there’s nothing else around.
I doubled this recipe. Instead of adding the cup of water, I added another cup of chicken broth. I also added in a good amount of crisp, crumbled bacon and a few spices (dried dill weed, fresh chives, little hot sauce). My family ate this whole pot in two days–we loved it.
This soup was amazing! I took the advice of some other reviews and I roasted the garlic cloves with the potatoes, I also used a roasted garlic olive oil to roast the potatoes in, and turned it vegan by using veggie broth and almond milk. My husband who is not vegan said it was my best vegan soup to date 🙂
mmm…
Awesome soup recipe, I really loved it and I mashed instead of blending…it turned out really great and thick…this simple recipe is worth making!
Added more potatoes and garlic for stronger richer texture and flavor.
yumm.
I really liked this recipe. I did as the others did and roasted the garlic with the potatoes. Also I added a bay leaf while it simmered. But I did have to add more liquid because after mashing the potatoes, it was more like mashed potatoes..lol. So I added about 2 cups more chicken broth just before adding the milk. It was wonderful though. Just watch how thick it can get.
This is a great soup for such a simple recipe! It’s even easier when using the potato masher instead of a blender (less clean-up, too). I always end up using at least 4 cups of chicken broth, but it’s really up to your preference for how thick you want your soup. Definitely roast your garlic in the pan with the potatoes (I always throw in a couple more cloves than called for). Also, I like to sprinkle some oregano or thyme on the potatoes & garlic mix before roasting for additional flavor. I’ve done this recipe with peeled potatoes and with skin-on and it comes out great either way. When we have leftover ham, adding it to this soup really kicks it up a notch. Serve w/ homemade garlic parmesan bread. Yummy!! Thank you for the recipe!
Delicious! With a couple adaptations we thoroughly enjoyed this recipe. It took a little longer to roast the potatoes. I added a bay leaf along with the broth. To serve, a sprinkle of Parmesan cheese was added on top of the roasted potatoes.
Easy & quick. Variations abound. Increase health factor with small amount of baked cauliflower & a sweet potato completely blended in. Great to chase the Winter chills.