Roasted Garlic Potato Soup
Source of Recipe
http://9news.com/recipes/potatosoup.htm
List of Ingredients
No No's Cafe
1/4 cup unsalted butter
1cup diced onion
1/3 cup flour
4 1/2 cups whole milk
1 2/3 cups heavy whipping cream
2 1/2 Tablespoons chicken base (if base is not available substitute chicken stock for half the milk)
5-6 heads of garlic roasted and pureed (a total of 6-8 ounces depending on how much you like garlic.)
4 cups quartered red new potatoes
1 1/2 Tablespoons ground black pepper
1 Tablespoon olive oil
2 Tablespoons chopped fresh rosemary
Recipe
Toss the potatoes with black pepper, olive oil and rosemary and roast in a covered pan at 425 for 45 minutes to one hour, or until tender.
Set aside.
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 aside.
Melt the butter in a sauce pan (at least 4 quart capacity). Add the onions and sauté until translucent ( do not brown). Add flour and stir, cooking about 3 minutes. Add milk and cream whisking to remove lumps.
Return to a simmer and add garlic puree and chicken base, whisking well to combine ( if using stock instead of base add along with the milk and cream.
Bring back o a simmer and add potatoes. Continue cooking over low heat for about 20 minutes. Enjoy.
* Chef says the soup actually tastes better the next day !
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