Oven Roasted Garlic Potato Soup Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
• Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves); cut top off bulb. Melt 1-1/2 teaspoons butter; drizzle over garlic. Wrap in heavy-duty foil. Place in a 9-in. round baking pan; set aside., Place potatoes and onions in a single layer in an ungreased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. , Bake garlic and potato mixture at 400° for 35-40 minutes or until tender, stirring vegetables once. Cool slightly., In a blender, combine 2 cups broth and half of the vegetable mixture; cover and process until blended. Repeat with 2 cups broth and remaining vegetable mixture; set aside., In a large saucepan, melt remaining butter. Stir in flour until smooth; gradually add remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Squeeze softened garlic into pan. Stir in milk and pureed vegetables; heat through.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place potatoes in a shallow roasting pan and drizzle with 1 tablespoon olive oil. Sprinkle with pepper; stir to coat. Bake for 25 minutes, or until potatoes are browned. Reserve 1 cup of roasted potatoes.
• In a 3 quart saucepan heat remaining oil; saute onions for 5 minutes. Add potatoes and garlic and stir in broth and water. Bring to a boil, reduce heat and simmer, uncovered, for 20 minutes.
• Spoon half of broth mixture into a blender; blend until nearly smooth. Repeat with remaining mixture; return all to pot. Stir in milk and season with salt to taste. Ladle into bowls and top with reserved roasted potatoes.

Steps:

• Preheat oven to 400°F Place potatoes in large bowl. Snip root end off each onion and cut each half into 3 sections. Add onions to potatoes, breaking up onions with your fingers to separate.
• Drizzle vegetables with oil, add thyme and toss well. Spread vegetables on baking sheet. Season with salt and pepper.
• Slice top third off head of garlic and place it on a piece of foil. Put 1/2 tablespoon butter on top of garlic and drizzle 2 teaspoons water onto foil. Fold sides of foil to enclose; place on pan with vegetables.
• Roast vegetables 45 minutes, then remove garlic. Continue roasting vegetables until tender, about 15 minutes more.
• In large saucepan, bring broth to a simmer over medium-low heat. Transfer half the roasted vegetables to food processor and add 1/2 cup hot broth. Process mixture until fairly smooth, then transfer to bowl. Repeat with remaining vegetables and a little more hot broth, squeezing garlic pulp out of husks into last batch. Stir all pureed mixture into broth in pan; keep pan over low heat.
• In small saucepan, melt remaining 2 tablespoons butter over medium-low heat. Add flour and cook, stirring constantly, 1 1/2 minutes. Stir in milk and cook, stirring often, until thickened, about 3 minutes. Stir in ladleful of soup and cook 1 minute.
• Add mixture back to soup. Cook over medium-low heat until heated through, stirring occasionally, about 10 minutes. Serve right away, or cool, refrigerate and reheat when needed.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a blender combine soup, cream, thyme and pepper; process until smooth. Spread a thin layer of the mixture on the bottom of a 9x13 inch casserole dish. Layer potatoes with cheese, ending with potatoes and reserving 1/2 cup cheese. Pour soup mixture over potatoes and sprinkle with remaining cheese.
• Bake in preheated oven for 70 minutes.

Steps:

• Preheat oven to 350 degrees F.
• Remove any papery skin from the fresh heads of garlic. Cut a little off the tops of garlic heads to expose fresh garlic and drizzle olive oil over top.
• Place garlic in an oven safe baking dish.Cover and bake for 45 minutes.Let garlic cool before going to next steps.
• In a large soup pot on medium high heat, pour olive oil that remained from the roasting period and squeeze the garlic bulbs to release cloves into a large soup pot.
• Add diced onion and cubed potatoes.
• Saute for 2-3 minutes.
• Add in chicken broth,water,salt and pepper.
• Bring to a boil and reduce heat to simmer for 15 minutes.
• Using a wire whisk, gently smash potatoes in the pot although leaving some chunks of potato for texture. If you prefer a creamed soup then smash more or remove potatoes from the pot and blend in a blender.
• Add in cream or milk and wait till soup comes back to a slow boil.
• Add in a couple of spoon fulls of your pasta.Enjoy.