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No No's Cafe Roasted Garlic Potato Soup

Source of Recipe


No No's Cafe






List of Ingredients



• 4 cups quartered red new potatoes
  
• 1-1/2 Tbsp ground black pepper
  
• 1 Tbsp olive oil
  
• 2 Tbsp chopped fresh rosemary
  
• 5 to 6 heads garlic (a total of 6 to 8 ounces, depending on how much you like garlic)
  
• 1/4 cup unsalted butter
  
• 1 cup diced onions
  
• 1/3 cup flour
  
• 4-1/2 cups whole milk
  
• 1-2/3 cups heavy whipping cream
  
• 2-1/2 Tbsp chicken base (if base is not available, substitute chicken stock for half of the milk)
  






Instructions



1. Toss the potatoes with the black pepper, olive oil and rosemary, and roast in a covered pan at 425 degrees (F) for 45 minutes to one hour, or until tender.
   
   
2. Meanwhile, to roast the garlic: Cut the head in half across the middle. Drizzle with olive oil, wrap in foil and roast at the same time as the potatoes (this should also take about 45 minutes). When the garlic is done, allow it to cool a bit, then squeeze the pulp from the skin and puree. Set the pureed garlic and roasted potatoes aside.
   
   
3. Melt the butter in a saucepan (at least 4-quart capacity). Add the onions and saute until translucent (do not brown). Add flour and stir, cooking about 3 minutes. Add milk and cream, whisking to remove lumps.
   
   
4. Return soup to a simmer and add the garlic puree and chicken base, whisking well to combine. (If using stock instead of base, add along with the milk and cream.)
   
   
5. Bring back to a simmer, and add potatoes. Continue cooking over low heat for about 20 minutes. Enjoy!
   
   * The chef says the soup actually tastes better the next day!