In Season

Lime, Basil, and Mandarin Salad

Thursday, March 3, 2011

Roasted Garlic and Potato Soup

My absolute favorite thing to eat when I am home alone is roasted garlic mashed potatoes. When David is away my dinners almost always consist of one item that most people would consider a side.  No meat, no bread, that's it. For someone who loves to cook, I have to admit I don't have much appetite when it comes to eating alone.
What happens when I crave my favorite alone meal and I'm not alone? Most of the time it involves adding a salad and maybe pork chops. A couple of weeks ago I found this recipe for  Potato Soup and I thought why not roast the garlic instead? It isn't quite as easy as simple mashed potatoes, but not quite as involved as a full meal. With our temperatures still dipping into the 20 below range a good potato soup really hits the spot.
A lot of people make roasting garlic more complicated than it needs to be. All I do is wrap a whole head of garlic in foil and toss it in a 350 degree oven until your whole house smells like garlic, about an hour.
Roasted Garlic and Potato Soup
adapted from Smitten Kitchen

1 head garlic, roasted
3 tablespoons unsalted butter
2 medium leeks, white and light green parts halved lengthwise, washed, and chopped small
5 cups low-sodium chicken or vegetable broth
2 bay leaves
2 1/2 pounds russet potatoes, peeled and cut into 1/2-inch cubes
1/3 cup sour cream
Ground black pepper

Minced fresh chives or scallions
Bacon bits
Grated cheddar

In a large, heavy pot or Dutch oven, melt the butter over medium heat. Add leeks and cook them until soft (but not brown), about 5 minutes. Remove the individual cloves from their papery skins. Add roasted garlic cloves, broth, bay leaves and 3/4 teaspoon salt. Add potatoes and simmer, partially covered, until potatoes are tender, about 15 to 20 minutes.

Discard bay leaves. Add sour cream to soup and cook for another 2 to 3 minutes. Adjust seasonings, adding more salt and pepper to taste. Using immersion blender, process soup until chunky-creamy, leaving lots of potato texture intact. (I removed a few spoonfuls of whole chunky potatoes before doing this.) Serve with your choice of toppings.


  1. Well it's busy season, so that means my husband isn't home until late and I'm with you on the whole eating alone thing. This soup sounds so delicious. I have a thing for potatoes anyway, so why not sass them up a bit? I'm looking at the clock -- I just might be able to pull this off...

  2. This sounds so comforting and easy to make -the perfect soup for March. I hardly ever eat dinner alone, but I have to admit that on the rare evenings when I do, I just eat ice cream out of the carton. As much as I REALLY LOVE to cook, it is such an indulgence to simply NOT. I suppose it's a good thing it's such a rare occurence for me, or who knows what sort of slothful and unhealthy lifestyle I'd fall into!

  3. Yummy! I love potatoes and this soup looks great.

  4. I like roasted garlic too. Can eat a lot ))


Thank you for stopping by and sharing your comments.

Related Posts with Thumbnails