I have really started enjoying soup for lunch. It is warm, comforting, and not too filling. I usually pair it with half of a sandwich or a small salad with some meat on top. I have been making a huge batch of soup and sending half of it to my aunt and eating the other half myself. It is hard to just make a little soup. I am sure you could of guessed, but I have been sending it to my aunt because Ethan doesn’t like soup! He will eat a very small bowl before dinner, in place of a salad, but that is about it.
This soup is a game-changer. When I had this on the meal-plan he warned me not to be upset if he just ended up having a sandwich, well it is safe to say, he had two huge bowls of this soup. I even put it in the refrigerator instead of the freezer for lunches that same week. I do feel bad for my aunt, as she did not get to try this delicious soup, but so excited to have a soup that Ethan and I both love.
The roasted garlic really adds a great flavor to the soup, so don’t skip the roasted garlic. This soup will have a permanent spot on our fall and winter soup schedule. I am officially obsessed! It really has all of the flavors you look for in a soup, it is smooth, garlicky, a little spice, yum, pretty close to perfect.
I chose this recipe from Mary Ellen’s Cooking Creations for part of a recipe swap that was hosted by A Taste of Home Cooking. Mary Ellen has lots of great soup recipes and I cannot wait to try more!
Source: Mary Ellen’s Cooking Creations
3 tablespoons of Butter
1 large Onion, chopped
2 cloves of Garlic, raw
2 large Potatoes, peeled and cubed
1/2 Bulb of Roasted Garlic
28 oz. of Vegetable or Chicken Broth
1 cup of Heavy Cream
1/8 teaspoon of Cayenne Pepper
1/4 teaspoon of Red Pepper Flakes
Salt and Pepper, to taste
Parsley, optional for garnish
First, melt the butter in a large pot over medium-high heat.
When the butter has melted, add the onions and raw garlic. Cook for 4-5 minutes.
Now, add the potatoes and cook for 4-5 more minutes.
Next, add the roasted garlic and broth and bring to a boil; lower the heat to low and cover. Let cook for 30-40 minutes until the potatoes are tender.
Remove the soup from heat and blend in a blender/food processor/or immersion blender.
Now, add the cream and spices. I found that it needs a large amount of salt and pepper, more than you would think, keep tasting! Gently reheat the soup, over low heat for about 20 minutes.
Garnish with parsley if desired.
The Barbee Housewife