Roasted Garlic Potato Soup

#36: We don’t know how to estimate a half pound of potatoes. #SCP.

We actually found this recipe in the Cuisinart instruction manual for our immersion hand blender! We edited the quantities because I’m a horrible estimator. I tried to scale the recipe down to two servings and it still ended up being about 4, because we edited as necessary for so many potatoes…
Roasted Garlic Potato Soup | SkinnyCookProblems

I’ll provide the recipe for the regular amount and also the best estimate for our quantities.

Ingredients (original):
8-12 roasted garlic gloves
2 teaspoons olive oil
1/2 T. butter
1 medium onion, diced
1 carrot, 1/2 in. pieces
1 rib of celery, 1/2 in. pieces
3 1/2 C. chicken broth
2 C. water
2 lb. yukon potatoes
1 T. herbs de provence
1/2 C. half and half
1 t. salt
1/2 t. pepper

Ingredients (ours):
5 roasted garlic gloves
2 teaspoons olive oil
1/2 T. butter
1/2 medium onion, diced
1 carrot, 1/2 in. pieces
1 rib of celery, 1/2 in. pieces
2ish C. chicken broth
1/2 C. water
4 yukon potatoes, diced into 1/2 in pieces
A couple shakes of  herbs de provence
1/8 C. half and half
S&P to taste
Cheese and Green onion to garnish

1. Saute the vegetables in the oil and butter until tender.
Roasted Garlic Potato Soup | SkinnyCookProblems
2. Stir in stock, water, potatoes, garlic and herbs. Bring to a boil, and then reduce to a simmer until potatoes are cooked. We guesstimated on the liquid here, and poured about a 3:1 ratio of stock and water until the potatoes were fully covered in the pot.
Roasted Garlic Potato Soup | SkinnyCookProblems

3. Let rest for 2-3 minutes, and then use the immersion blender until you don’t have any visible chunks.

4. Add in the half-and-half, blending a few more seconds.

5. Pour into bowls, garnish and serve!

 

This was a really easy way to hide vegetables, so we’ll be trying this more in the future. The blender is #1 for when you don’t like textures. I may even be able to eat broccoli like that!

It was delicious!

 

Enjoy!

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