Last week I had this insatiable craving for potato soup, but I didn’t exactly know where one bought potato soup. I knew my old faithful, Sky Blue Sky Sandwich Company would probably have it, but that’s all the way in the Annex…likely worth it, but by the time I found out that they did have potato soup that day, I was on the train home.
So on Saturday, my old roomie Carina (Love Laugh Sweat) came over to my place and we made this delicious potato soup that I found online. As soon as I saw that it called for an entire head of garlic, I was sold. I also changed a lot of this recipe, because I wanted some texture and chunkiness to the soup — I’m not geriatric yet. Pureed foods can wait.
Super Garlicky Potato Soup
- 1 whole garlic bulb
- 1-1/2 teaspoons plus 2 tablespoons butter, divided
- 2 pounds potatoes (about 6 medium), peeled and cubed (I used five.)
- 2 medium onions, quartered
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 6 cups vegetable broth, divided (I only used four.)
- 4-1/2 teaspoons all-purpose flour
- 1/2 cup milk
- 3/4 cup of chopped celery
- Remove papery outer skin from garlic (do not peel or separate cloves – I did. F the police.); cut top off bulb. Melt 1-1/2 teaspoons butter; drizzle over garlic. Wrap in heavy-duty foil. Place in a 9-in. round baking pan; set aside. (There was no point to this pan. FYI.)
- Place potatoes and onions in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat.
- Bake garlic and potato mixture at 400° for 35-40 minutes or until tender, stirring vegetables once. Cool slightly.
- In a blender, combine 2 cups broth and half of the vegetable mixture; cover and process until blended. (If you want chunkiness, just blend a little bit. I used a handheld mixer in the pot for this consistency. I also dumped the peeled, softened garlic cloves to blend for maximum garlic sexiness.) Repeat with 2 cups broth and remaining vegetable mixture; set aside.
- In a large saucepan, melt remaining butter. Stir in flour until smooth; gradually add remaining broth(Ohhh, this is where the rest of the broth goes. I definitely only just saw this.) Bring to a boil; cook and stir for 2 minutes or until thickened. (I just put the butter, milk and flour in a small frying pan, stirred it around a bit and dumped it into the pot with the soup and added the chopped celery.)
- Yield: 8 servings.
For all you health-conscious gals and guys, here ya go:
1 cup equals 206 calories, 8 g fat (3 g saturated fat), 11 mg cholesterol, 892 mg sodium, 32 g carbohydrate, 3 g fiber, 3 g protein.
If you try it, let me know! It was so delicious and hit that craving right on its head.