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Roasted Potato Soup
A creamy rustic potato soup made with roasted baby potatoes, garlic, and onion.
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servings: 4
total time: 1 hour 20 minutes
recipe by: Frankie
Ingredients
- 2 pounds baby potatoes, cut into 1-inch pieces
- salt & freshly ground black pepper
- 1 medium yellow onion, diced
- 2 medium ribs of celery, diced
- 2 medium garlic cloves, minced
- 1 TBSP plus 1 TBSP olive oil
- 5 cups water
- 1/2 cup heavy cream
- optional toppings: shredded cheddar, sliced green onion, croutons
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Directions
- Preheat the oven to 425°F.
- Place the potatoes in a large mixing bowl.
- Drizzle 1 TBSP of the oil over the potatoes and sprinkle on 1/2 tsp salt & 1/2 tsp pepper then stir the potatoes to coat evenly.
- Spread the potatoes out in a single layer onto a rimmed baking sheet.
- Bake in the preheated oven for 30 minutes.
- Heat 1 TBSP of oil in a dutch oven or large pot over medium heat.
- Add the onion, celery, and garlic to the pot and cook, stirring often, until vegetables soften, about 8 minutes.
- Stir in the roasted potatoes, water, 2 tsp salt, and 1/2 tsp black pepper.
- When the soup begins to boil reduce the heat to low and simmer, stirring occasionally, for about 15 minutes.
- Use an immersion blender or a stand blender/food processor and blend until mostly smooth but still a little chunky.
- Place the soup back on the stove over low heat and stir in the heavy cream.
- Simmer the soup until heated through then season the soup with additional salt & pepper to taste.
- Serve soup topped with cheese, green onion, and/or croutons.
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