Cooler weather is upon us in the desert… for the week. Nothing warms the soul like Roasted garlic potato soup. It is no surprise at this point that I love potatoes. I also love garlic and this marries the two perfectly.
Roasted Garlic Potato Soup
Ingredients
- 3 lbs red potatoes
- 4 c water or broth
- 1-1/2 c heavy cream
- 1/4 c red onion, diced
- 1/4 c roasted garlic cloves, minced
- 1 stalk celery
- 2 t creole seasoning
- 1 t black pepper
- 2 t garlic powder
- 2 t onion powder
- 1 t chili powder
- 1 t paprika
- Sour cream, shredded cheese, chives, bacon to serve
Instructions
- Rinse potatoes, cut them into cubes and put them into a pot of water. Boil until fork tender.
- In a large pot, saute onion, celery and spices until translucent. Add garlic and pour in water/broth.
- Once potatoes are cooked, rice about â…” of them into your pot of sauteed veggies. Throw in the other â…“ of diced potatoes. Mix well and cook on low for 45 min to an hour.
- Add cream and mix to combine. Cook for an additional 20 min with no lid, so the soup thickens slightly. Stir and serve with toppings.
I find that this soup goes amazingly with pretzel rolls or soft pretzels. But, I just like pretzels in general. The saltiness just works with the soup.
