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Name: Roasted Potato Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 3 c Chicken broth; 2 c Water; 1/2 ts Cracked black pepper; 1 lg Onion; quartered; 1 c Whipping cream; 6 md Baking potatoes; Snipped fresh sorrel;; 6 Cloves garlic; peeled; 2 tb Butter or Margarine Melted; Baked potato chips; optional

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INGREDIENTS

3 c Chicken broth
2 c Water
1/2 ts Cracked black pepper
1 lg Onion; quartered
1 c Whipping cream
6 md Baking potatoes
Snipped fresh sorrel;
6 Cloves garlic; peeled
2 tb Butter or Margarine ; Melted
Baked potato chips; optional

Servings

INSTRUCTIONS

Scrub potatoes thoroughly with a brush. Pat dry with paper towels. Cut potatoes into 1-inch chunks. Place potatoes, onion, and garlic in a shallow roasting pan. Drizzle with the melted butter and sprinkle with the crushed black pepper. Bake, uncovered, in a 425? oven for 50-60 minutes or till potatoes are browned, stirring occasionally. Transfer roasted potatoes and onion mixture to a large saucepan. Stir in chicken broth and water. Bring just to boiling; reduce heat and simmer, covered, for 20-25 minutes or till potatoes are very tender. Using a potato masher, mash potato mixture till nearly smooth. simmer, uncovered, for 15 minutes more or till slightly thickened. Stir in whipping cream and heat through. If desired, searon to taste with salt and pepper. For a smoother soup, carefully blend, one-half at a time, in blender container. Serve topped with potato chips and snipped sorrel, if desired. Recipe by: Better Homes and Gardens - December 1997 Posted to EAT-L Digest by The Taillons on Nov 29, 1997

NOTES

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Roasted Potato Soup

3 c Chicken broth
2 c Water
1/2 ts Cracked black pepper
1 lg Onion; quartered
1 c Whipping cream
6 md Baking potatoes
 Snipped fresh sorrel;
6 Cloves garlic; peeled
2 tb Butter or Margarine Melted
 Baked potato chips; optional

Scrub potatoes thoroughly with a brush. Pat dry with paper towels. Cut  potatoes into 1-inch chunks. Place potatoes, onion, and garlic in a shallow  roasting pan. Drizzle with the melted butter and sprinkle with the crushed  black pepper. Bake, uncovered, in a 425? oven for 50-60 minutes or till  potatoes are browned, stirring occasionally.    Transfer roasted potatoes and onion mixture to a large saucepan. Stir in  chicken broth and water. Bring just to boiling; reduce heat and simmer,  covered, for 20-25 minutes or till potatoes are very tender.    Using a potato masher, mash potato mixture till nearly smooth. simmer,  uncovered, for 15 minutes more or till slightly thickened. Stir in whipping  cream and heat through. If desired, searon to taste with salt and pepper.  For a smoother soup, carefully blend, one-half at a time, in blender  container. Serve topped with potato chips and snipped sorrel, if desired.    Recipe by: Better Homes and Gardens - December 1997    Posted to EAT-L Digest  by The Taillons <taillon@EARTHLINK.NET> on Nov 29,  1997

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Nutrition

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Serving Size: 1 Serving (385g)
Recipe Makes: 6 Servings

Calories: 275
Calories from Fat: 104 (38%)

Amt Per Serving		% DV

	Total Fat 11.6g	15 %
	Saturated Fat 4.9g	24 %
	Monounsaturated Fat 4g
	Polyunsanturated Fat 1.9g
Cholesterol 21.9mg		7 %
Sodium 482.5mg		17 %
Potassium 934.7mg		25 %
Total Carbohydrate 39g		11 %
	Dietary Fiber 2.8g	11 %
	Sugars, other 36.2g
Protein 5.5g		8 %
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.

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Calories per serving: 275

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