Wednesday, November 10, 2010

Potato Roasted Garlic Soup

This was a fun way to use the other roasted garlic I made the other day. Roasted garlic can add a nutty, rich flavor with out adding the fat. You can add a few roasted cloves to salad dressings, soup and sauces to enhance them. The roasted garlic is best used in 2 days. You can squeeze the pulp out and put it in a small glass container. Plastic containers may absorb the odor from the garlic. This is another soup that is nice for a fall evening. My family liked it. Next time they said they would like more potato chunks. It was a nice meal.


1 roasted garlic bulb or you could use 2 T minced garlic
4 C chicken broth
1 T olive oil
1 onion chopped up
2 1/2 lbs potatoes (I used red potatoes & left the skins on)
1 bay leaf
1 tsp marjoram *Optional
3 C low fat buttermilk or low fat milk add 3 T Vinegar let sit 15min
1 tsp salt
1 tsp Thyme
1 tsp parsley
pepper to taste


1. Put 1 T Oil in pot. Heat pan and add onions (garlic if you aren't using roasted garlic) cook until softened. Then add the chicken broth, roasted garlic, bay leaf, marjoram and potatoes (Peel and chop potatoes). Cook covered about 20 min or until the potatoes are soft.

2. Take out the bay leaf out. Scoop out between 1 to 2 Cups of cooked potatoes. Depending on how many chunks you want. Pour the rest of the mixture into the blender and blend till smooth.

3. Pour the soup back into the pan Add the reserved potatoes, salt, parsley, thyme, pepper and buttermilk. Heat till thoroughly warm. You can add more spices to your preference. Hope you enjoy it!

*This would be yummy if you added a can of clams. Clam Chowder =)

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