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Soup: Roasted Potato & Onion Soup

Source of Recipe

Claudia Becker


List of Ingredients

2-3 Tbl. olive oil
4 leeks, cut in half lengthwise, cleaned, then cut in 2" pieces
2 onions, cut in half, then quarters
2 heads of garlic, roasted
6-8 potatoes, peeled and cut into eighths
Chicken broth - one large can and two small cans
1 tsp. "It's a Dilly" seasoning
Salt & Pepper to taste
1 pint whole milk (or half & half)



Recipe

1. Cut top of garlic heads to expose cloves, drizzle with olive oil and wrap in aluminum foil.

2. Put in 350 degree oven.

3. Toss the potatoes and onions in olive oil and spread in a baking pan.

4. Roast at 350 degrees for about 45 minutes, then add leeks and cook until the vegetables are lightly browned.

5. Remove vegetables and garlic. Put roasted potatoes, onion and leeks in a large pot and cover with the chicken broth.

6. Simmer until potatoes start to break down.

7. Squeeze garlic from cloves then add to soup.

8. With a potato masher or hand blender, blend until almost smooth.

9. Add seasoning and milk. Bring back to temperature and serve. May be served as is, or topped with a dollop of sour cream.

YIELD: 6 Servings