Try this Creamy Roasted Garlic Potato Soup with Crispy Buttery Croutons recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400°.
Cut the tops off of the three heads of garlic, drizzle with a touch of olive oil, plus a sprinkle of salt and black pepper, and wrap each head tightly in foil; roast for 45 minutes, then once cool enough to handles, squeeze the roasted cloves from their papers and set aside.
Place a large pot over medium-high heat, and add in the butter and the oil; once melted together, add in the onion, plus a pinch of salt and black pepper, the white pepper and the Herbs de Provence, and saute for about 3-4 minutes until translucent; next add in the two, pressed garlic cloves, plus the reserved roasted garlic, and stir those in.
Add in the cubed potatoes and the chicken stock and stir to combine, and bring to the boil; cover and simmer the soup for about 30 minutes, or until the potatoes are fork tender.
Off the heat, use an immersion blender (or use a regular blender, but take care to work in batches as soup is very hot) to puree the soup completely, until smooth; add in the half & half, plus the sour cream, and use the immersion blender once more to incorporate those. (The soup should be velvety and creamy.)
Check to see if any additional salt/pepper is needed, and serve the soup with some Buttery Croutons, plus a sprinkle of chives, if desired.
Buttery Croutons Ingredients:
4 ounces French baguette, small cube
¼ cup unsalted, melted butter
¼ teaspoon granulated onion
¼ teaspoon granulated garlic
Salt
Black pepper
Preheat the oven to 425°, and line a baking sheet with foil.
Toss the cubed bread with the butter, the granulated onion and garlic, plus a couple of pinches of salt and pepper; turn out onto the baking sheet and bake for about 15 minutes, or until golden-brown and crisp.
Store any unused croutons in a ziplock bag (can be re-toasted in a toaster oven, as well.)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (646g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 450 | ||
Calories from Fat: 172 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.1g | 25 % | |
Saturated Fat 10.5g | 53 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 54.7mg | 17 % | |
Sodium 503.1mg | 17 % | |
Potassium 1368.1mg | 36 % | |
Total Carbohydrate 55.6g | 16 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 52.4g | ||
Protein 15.4g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 450
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