Garlic Potato Soup Recipe
Garlic has been known worldwide as the ‘herbal wonder-drug’ for it has endless health benefits. Remarkably healthy, garlic has also this kind of strong exquisite flavor that those typical spices don’t possess at all. All in all, it is both nutritional and perfectly delicious. The garlic potato soup recipe isn’t just your typical soup for the garlic and potatoes have been delightfully roasted together with the tangy pepper. Its creamy soup totally contradicts the garlic’s strong rich flavor, but ironically, it produces a surprisingly enticing blend of flavors intertwined together. You’ll definitely achieve pure satisfaction that can never be replaced and you’ll end up wanting more!
Ingredients
- 6 potatoes, peeled and cut into 1 inch pieces
- 2 tablespoons olive oil, divided (30 ml)
- ½ teaspoon ground black pepper (1 g)
- 1 onion, chopped
- 6 cloves garlic, peeled
- 3 cups chicken broth (680 ml)
- 1 cup water (225 ml)
- 1 cup whole milk (225 ml)
- salt
Instructions
- Ready the oven and preheat up to 420 degrees F (220 degrees C).
- In a shallow roasting pan trickled with a tablespoon of olive oil, place the potatoes ready to be roasted. Sprinkle with a couple dash of pepper; roll the potatoes over to coat. Bake for 25 minutes or until potatoes are golden brown (reserve 1 cup of roasted potatoes).
- In a large deep saucepan, heat the remaining olive oil and sauté the onions until tender. Add the roasted potatoes and garlic. Pour in broth and water and stir constantly. Bring to a boil and reduce heat. Let it simmer uncovered for about 20 minutes or so.
- Separate half of the broth mixture into a food processor or blender; blend until smooth and even.
- Repeat procedure with the remaining mixture and return all broth to the saucepan.
- Stir in the milk and season with salt in any pints you desire.
- Place soup into individual bowls and top with reserved roasted potatoes.
- Serve warm and enjoy!
Notes
In case you don’t have a blender in your kitchen, mashing the potatoes would do.
