While many have chili tonight, we will be eating this yummy soup. I will even cook up some thick bacon as a side. Yum Yum. I could not find the potatoes listed in the recipe and I was not sure if they were the same as red potatoes. I did find a bag of reds that said they were "creamy" so this is what I chose.
Roasted Garlic and Potato Soup with Homemade Croutons
From Country Living
This recipe has been tested by Country Living
Bay leaf-infused roasted garlic and olive-oil croutons elevate simple potato soup to a company-worthy dish.
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Nutritional Information
(per serving)
| Calories | 344 |
| Total Fat | 21g |
| Saturated Fat | -- |
| Cholesterol | 22mg |
| Sodium | 469mg |
| Total Carbohydrate | 31g |
| Dietary Fiber | 3g |
| Sugars | -- |
| Protein | 10g |
| Calcium | -- |
Anna Williams
Ingredients
| U.S. | Metric | Conversion chart |
- 1 head(s) (large) garlic, unpeeled
- 6 tablespoon(s) extra-virgin olive oil
- 2 bay leaves
- 1/4 loaf(s) day-old French baguette, cubed
- 3/4 teaspoon(s) sea salt, plus more to taste
- 1 medium yellow onion, chopped
- 1 small carrot, chopped
- 1 1/2 pound(s) red creamer potatoes, peeled and cut into 1/2-inch cubes
- 1/2 teaspoon(s) freshly ground white pepper, plus more to taste
- 3 cup(s) low-sodium chicken or vegetable broth
- 4 ounce(s) Fontina, cut into 1/4-inch cubes
Directions
- Preheat oven to 400 degrees F. Using a serrated knife, slice off top quarter of garlic head, revealing cloves. Place on a 12-by-8-inch sheet of heavy-duty aluminum foil, cut-side up, and drizzle with 1 tablespoon olive oil. Add 1 bay leaf. Fold foil over garlic and seal edges. Roast in a baking dish until garlic cloves are soft and golden brown, about 45 minutes. Transfer to a wire rack and let cool.
- Meanwhile, on a rimmed baking sheet, toss together bread, 2 tablespoons olive oil, and salt to taste. Bake, stirring once or twice, until golden brown, about 15 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain.
- In a medium heavy-duty pot over medium-high heat, heat remaining 3 tablespoons olive oil. Add onion, carrot, and potatoes and cook, stirring occasionally, until onion and carrot have softened, 8 to 10 minutes. Mix in 3/4 teaspoon salt and 1/2 teaspoon white pepper and add remaining bay leaf. Add broth and 2 cups water to vegetables, increase heat to high, and bring to a boil. Reduce heat to medium-low and allow soup to simmer until potatoes are very tender, 30 minutes. Remove bay leaf.
- Squeeze garlic head, from bottom up, to push out each clove into soup; stir. Simmer soup for 5 more minutes, then remove from heat. Using a blender, puree soup. Whisk Fontina into soup over low heat until cheese melts and is fully incorporated. Sprinkle soup with croutons and serve hot.
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