Roasted garlic potato soup
2 yellow onions [totally optional]
4 tablespoons butter [you don't need it if you omit the onions]
5 pounds red potatoes [Yukon gold potatoes work just fine, too]
2 32 ounce boxes chicken stock
2 - 3 heads garlic
2 cups shredded cheese [cheddar and asiago is a nice combination]
1 cup heavy cream or half and half
salt & pepper [pepper is optional]
water [if needed]
Use a large pot (one gallon capacity). Peel, dice & saute onions in butter with salt & pepper until soft. Add 2 boxes of chicken stock. Peel and cube 5 pounds red potatoes. Add to the chicken stock. Add some water if the chicken stock does not completely cover the potatoes. Cook on medium heat until potatoes are soft and reduce heat to low. Meanwhile, roast three heads of garlic wrapped in foil at 350 degrees for about an hour. Squish the soft garlic cloves into a blender. Add about a third of the cooked potatoes & broth to the blender. Blend until smooth. Pour into a large bowl. Add another third of the potatoes & broth. Blend until smooth. Add it back to your soup pot, and add the pureed potato & garlic to the soup pot as well. (I like some potato chunks in my soup, but if you don't you can blend all of soup.) Stir until well blended. Add 2 cups of shredded cheese (this time I used a parmesan/romano/asiago cheese blend). Add a cup of cream or half & half. Stir until well blended. If the soup is too thin, cook on medium-low heat until it reaches desired thickness. Add salt if needed. Serve with bacon bits sprinkled on top, if desired.
Makes approximately one gallon of soup.
4 tablespoons butter [you don't need it if you omit the onions]
5 pounds red potatoes [Yukon gold potatoes work just fine, too]
2 32 ounce boxes chicken stock
2 - 3 heads garlic
2 cups shredded cheese [cheddar and asiago is a nice combination]
1 cup heavy cream or half and half
salt & pepper [pepper is optional]
water [if needed]
Use a large pot (one gallon capacity). Peel, dice & saute onions in butter with salt & pepper until soft. Add 2 boxes of chicken stock. Peel and cube 5 pounds red potatoes. Add to the chicken stock. Add some water if the chicken stock does not completely cover the potatoes. Cook on medium heat until potatoes are soft and reduce heat to low. Meanwhile, roast three heads of garlic wrapped in foil at 350 degrees for about an hour. Squish the soft garlic cloves into a blender. Add about a third of the cooked potatoes & broth to the blender. Blend until smooth. Pour into a large bowl. Add another third of the potatoes & broth. Blend until smooth. Add it back to your soup pot, and add the pureed potato & garlic to the soup pot as well. (I like some potato chunks in my soup, but if you don't you can blend all of soup.) Stir until well blended. Add 2 cups of shredded cheese (this time I used a parmesan/romano/asiago cheese blend). Add a cup of cream or half & half. Stir until well blended. If the soup is too thin, cook on medium-low heat until it reaches desired thickness. Add salt if needed. Serve with bacon bits sprinkled on top, if desired.
Makes approximately one gallon of soup.