Roasted Garlic Potato Soup With Smoked Salmon Recipes

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OVEN ROASTED GARLIC POTATO SOUP



Oven Roasted Garlic Potato Soup image

So very easy and very comforting! This creamy roasted garlic and potato soup is delicious and leaves you wanting a second bowl.

Provided by Snowbaby

Categories     Potato

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 9

2 heads fresh garlic
4 tablespoons olive oil
4 -5 potatoes, peeled and cubed in large chunks
2 large onions, peeled and diced
1 (14 1/2 ounce) can chicken broth
2 cups water
salt and pepper
1 cup half-and-half cream or 1 cup milk
boiled pasta such as macaroni, stars etc. Any small variety of pasta will do

Steps:

  • Preheat oven to 350 degrees F.
  • Remove any papery skin from the fresh heads of garlic. Cut a little off the tops of garlic heads to expose fresh garlic and drizzle olive oil over top.
  • Place garlic in an oven safe baking dish.Cover and bake for 45 minutes.Let garlic cool before going to next steps.
  • In a large soup pot on medium high heat, pour olive oil that remained from the roasting period and squeeze the garlic bulbs to release cloves into a large soup pot.
  • Add diced onion and cubed potatoes.
  • Saute for 2-3 minutes.
  • Add in chicken broth,water,salt and pepper.
  • Bring to a boil and reduce heat to simmer for 15 minutes.
  • Using a wire whisk, gently smash potatoes in the pot although leaving some chunks of potato for texture. If you prefer a creamed soup then smash more or remove potatoes from the pot and blend in a blender.
  • Add in cream or milk and wait till soup comes back to a slow boil.
  • Add in a couple of spoon fulls of your pasta.Enjoy.

Nutrition Facts : Calories 303.7, Fat 14.3, SaturatedFat 4.3, Cholesterol 14.9, Sodium 262.3, Carbohydrate 38.5, Fiber 4.2, Sugar 3.7, Protein 7.3

ROASTED GARLIC POTATO SOUP



Roasted Garlic Potato Soup image

Roasting mellows and sweetens the blend of veggies in this hearty and heartwarming soup. It's perfect for a cozy night in. -Misty Brown, Glendale Heights, Illinois

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 8 servings.

Number Of Ingredients 10

1 whole garlic bulb
1-1/2 teaspoons plus 2 tablespoons butter, divided
2 pounds potatoes (about 6 medium), peeled and cubed
2 medium onions, quartered
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
6 cups vegetable broth, divided
4-1/2 teaspoons all-purpose flour
1/2 cup milk

Steps:

  • Remove papery outer skin from garlic (do not peel or separate cloves); cut top off bulb. Melt 1-1/2 teaspoons butter; drizzle over garlic. Wrap in heavy-duty foil. Place in a 9-in. round baking pan; set aside., Place potatoes and onions in a single layer in an ungreased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. , Bake garlic and potato mixture at 400° for 35-40 minutes or until tender, stirring vegetables once. Cool slightly., In a blender, combine 2 cups broth and half of the vegetable mixture; cover and process until blended. Repeat with 2 cups broth and remaining vegetable mixture; set aside., In a large saucepan, melt remaining butter. Stir in flour until smooth; gradually add remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Squeeze softened garlic into pan. Stir in milk and pureed vegetables; heat through.

Nutrition Facts : Calories 206 calories, Fat 8g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 892mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein.

POTATO SOUP WITH SMOKED SALMON RELISH



Potato Soup with Smoked Salmon Relish image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h25m

Yield 10 servings

Number Of Ingredients 15

10 cups chicken stock
2 pounds baking potatoes, peeled and diced
1/4 cup heavy cream
1/2 pound smoked salmon, julienne
1/4 cup brunoise red onions
2 tablespoons chopped chives
Drizzle extra-virgin olive oil
1/2 stick unsalted butter
1 1/4 pounds yellow onions, thinly sliced (about 4 cups)
3 ribs celery, chopped (about 1 cup)
Salt
Cayenne
Freshly ground black pepper
1 bay leaf
3 tablespoons chopped garlic

Steps:

  • Melt the butter in a 6-quart stock pot over medium-high heat. Add the onions and celery. Season with salt, cayenne, and black pepper, stirring, until the vegetables are soft and lightly golden, about 8 minutes. Add the bay leaf and garlic, stirring for 2 minutes. Add the stock and potatoes and bring the mixture to a boil. Reduce the heat to medium and simmer, uncovered, until the potatoes are very soft and the mixture is thick and creamy, about 1 hour. Remove the soup from the heat. Discard the bay leaf. With a handheld blender, puree until smooth. Slowly add the cream. Stir to blend. Reseason the soup. In a small mixing bowl, combine the salmon, red onions and chives. Drizzle the relish with enough oil to moisten. Season the relish with black pepper. To serve, ladle the soup into individual bowls. Garnish the soup with the relish.

ROASTED GARLIC POTATO SOUP



Roasted Garlic Potato Soup image

A stick to your ribs meal! Serve with cheese, bacon or herbs.

Provided by KATMAC

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h5m

Yield 6

Number Of Ingredients 9

6 potatoes, peeled and cut into 1 inch pieces
2 tablespoons olive oil, divided
½ teaspoon ground black pepper
1 onion, chopped
6 cloves garlic, peeled
3 cups chicken broth
1 cup water
1 cup whole milk
salt to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Place potatoes in a shallow roasting pan and drizzle with 1 tablespoon olive oil. Sprinkle with pepper; stir to coat. Bake for 25 minutes, or until potatoes are browned. Reserve 1 cup of roasted potatoes.
  • In a 3 quart saucepan heat remaining oil; saute onions for 5 minutes. Add potatoes and garlic and stir in broth and water. Bring to a boil, reduce heat and simmer, uncovered, for 20 minutes.
  • Spoon half of broth mixture into a blender; blend until nearly smooth. Repeat with remaining mixture; return all to pot. Stir in milk and season with salt to taste. Ladle into bowls and top with reserved roasted potatoes.

Nutrition Facts : Calories 240.9 calories, Carbohydrate 42.9 g, Cholesterol 4.1 mg, Fat 6.1 g, Fiber 4.3 g, Protein 5 g, SaturatedFat 1.4 g, Sodium 479.4 mg, Sugar 4.6 g

ROASTED GARLIC POTATO SOUP



Roasted Garlic Potato Soup image

Serve hot with sausage and crusty bread for a hearty winter meal. Or serve cold with a light salad and a crisp white wine for a refreshing yet filling summer dish. From the Austin American-Statesman.

Provided by realbirdlady

Categories     Potato

Time 1h15m

Yield 4 quarts, 12-16 serving(s)

Number Of Ingredients 18

5 -6 large yukon gold potatoes, peeled and diced
15 garlic cloves, peeled
1/3 cup canola oil
1 tablespoon olive oil
1 shallot, peeled and diced
1 leek, white part only, trimmed and diced
1 cup dry white wine
2 quarts chicken stock, clear
2 quarts heavy whipping cream
1 teaspoon fresh thyme, chopped
1 teaspoon fresh sage, chopped
1 teaspoon fresh rosemary, chopped
1 teaspoon ground cumin
1 teaspoon Dijon mustard
1/8 teaspoon Tabasco sauce
1 lemon, juiced
salt
pepper

Steps:

  • Place garlic and canola oil in a small saucepan. Simmer until golden brown. Strain the garlic from the oil. (The oil can be discarded, or saved for another recipe.).
  • Pour olive oil in a 5-6 quart stockpot over medium high heat. Add shallot, leeks and potatoes. Saute 12-15 minutes, or until vegetables begin to brown.
  • Deglaze the pan with the wine, and reduce to 1/3 the original volume of liquid.
  • Add chick stock and cream. Bring to a boil, reduce heat, and simmer about 30 minutes, until potatoes are tender.
  • Pour soup into blender, add half the garlic, and process until smooth. (Be careful with the hot liquid. If you have an immersion blender, use that instead.).
  • Return soup to stockpot over low heat. Add seasonings and blend well.
  • Garnish with remaining garlic gloves.

Nutrition Facts : Calories 753.3, Fat 68, SaturatedFat 37.7, Cholesterol 222.2, Sodium 300.4, Carbohydrate 26.8, Fiber 1.8, Sugar 3.8, Protein 9

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