Roasted Garlic and Potato Soup

  • 6 red potatoes
  • Pam spray (or other cooking spray)
  • 3 heads of garlic (this sounds like a lot, but the resulting flavor is surprisingly delicate)
  • 6 cups vegetable stock (we use Knorr vegetable bouillon)
  • 1 cup soy milk
  • salt and pepper to taste
  • grated parmesan cheese

Scrub the potatoes and remove any bad spots. If you don’t like peel you may remove it, but it isn’t necessary. Cut into pieces no larger than one inch cubed; try to maintain a consistent size. As you dump your cut potato into a bowl, lightly spray each new layer with cooking spray. When you have the whole bowl-full, stir to make sure all the potato is coated.

Spread the potato out on a cookie sheet. Remove a little of the excess paper skin from the three heads of garlic, and put them at one end of the cookie sheet. Put the sheet in the oven and roast for 30-40 minutes, or until the potato is fork-tender and the garlic is very soft. Allow the garlic to cool until easily handled.

Cut the top off of each garlic head. We find it easiest to use kitchen shears to remove the tips of the small outer cloves. Squeeze the garlic pulp into a bowl. If this is at all difficult, then go clove by clove. You can peel some of the outer paper off and use a knife to remove the filling and dump it into the bowl. Try to keep the papery covering out of the bowl. You’ll need to wash the bits of paper off of your hands now and then as garlic acts like glue; this whole process takes a little time.

Add the potatoes, garlic, and soy milk to the vegetable stock in a four- or five-quart pot and use an immersion blender to puree it (leave it a little chunky). If you don’t have an immersion blender then run it through a food processor in batches.

Heat the soup gently; don’t boil it. Add salt and pepper to taste. Serve each bowl with a small sprinkling of parmesan cheese. This soup tastes remarkably buttery, so it doesn’t take much at all – probably a half-teaspoon per bowl.

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