Thick and Creamy Roasted Potato Soup
Tis the season for soup – broccoli and cheese soup, potato, carrot, and leek soup, beefy french onion soup and now roasted potato soup. As you can see, we eat soup. A LOT. Soup is the biggest comforter (besides hot chocolate) when it comes to the cold and it’s our go-to when it’s snowing or freezing outside, which happens to be almost every day these past few weeks.
What’s your favorite go-to soup when the snow is falling?
p.s. Thanks for all your kind words on yesterday’s Runway-Inspired Braided Hair Tutorial. It was fun putting it together and I wasn’t sure how it would turn out. But I’m glad the end result was a success!
ROASTED POTATO SOUP RECIPE AND INGREDIENTS
8 small/medium potatoes
2 small onions (+ 1 T olive oil)
1 garlic bulb
1 T butter
1/4 c bourbon
3 3/4 c milk
2 3/4 tsp salt
1 c swiss cheese
Preheat oven to 400F. Wrap each potato in foil. Peel onions and slice into 4 quarters. Rub with olive oil and wrap in small foil pieces of foil. Cut the end of the garlic bulb off (slice through the skin, about 1 inch) and wrap in foil. Place all foil-wrapped vegetables on a baking sheet and roast for 1 hour.
Remove from the oven and with gloves, unwrap each packet.
In a large pot, melt 1 T butter on med-high heat. Add onions and garlic. Stir. Add in bourbon. Simmer for about 3 minutes and then add potatoes and mash well. Mix well and add the remaining ingredients. Cook for about 3 minutes and then use an immersion blender to incorporate soup thoroughly. Soup should be thick and creamy. Return to heat and heat on low for about 5 minutes, stirring often.
