Rich N Creamy Roasted Potato Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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I was in Mad Scientist Mode in the kitchen yesterday, and was thinking about how much better the mashed potatoes are when they are roasted first, and decided to try that for potato soup. OH man. it was soo rich and creamy. Read more . And since I had to prepare potatoes and cook them anyway, it really wasn't anymore trouble. just cooked them in the oven and watched football instead of cooking them on the stove. I made it with what I had on hand. You could certainly play with it. the important thing is roasting the potatoes. I had lots of potatoes I needed to use, so, I made a huge batch - but we can take it in our lunch next week, so that's good. Ingredients:
2 lbs med size red skinned potatoes |
2 - 3 lbs large russet potatoes |
** i usually mix a red and a yellow or white potato, this was what i had on hand, any will work |
1 med lrg white onion, chopped, separated into 1/3 and 2/3 |
1/4 c extra virgin olive oil |
5 t worcestershire sauce |
2 t chives |
3 t chopped garlic |
seasoned salt (i used emerils original essence) |
garlic pepper |
1/2 stick margarine |
3-4 t celery flakes (i was out of celery, could use one rib of celery, chopped small - i will do that next time) |
*1 handful fresh mushrooms, chopped* (i was out of mushrooms, but, want to add them next time) |
beef broth (was out of chicken stock, will use the beef next time too, really good!) |
1 1/2 - 2 cups 2 % milk |
3 t ranch dip (i happened to have dip to be used up...could use dry ranch and sour cream) |
3 slices swiss cheese |
1-2 palmful parmesan |
palmful shredded moterrey jack |
**this was the cheese i had on hand...could use whatever you have |
garnishes: bacon bits or bacon fried and crumbled, sour cream, chives, shredded cheese of your choice |
Directions:
1. Preheat oven to 450
2. Scrub red potatoes, and cut into 2 inch chunks - placing into a bowl of cold water as cut
3. Peel russte potatoes, and cut into 2 inch chunks - placing into bowl of cold water as cut
4. In large mesuring cup, or small mixing bowl, stir together: Ovlie Oil, Worcestershire, about 1/3 of the chopped onion, chives, garlic, seasoned salt and garlic pepper
5. Drain potatoes and pour into large mixing bowl
6. Toss with olive oil mixture
7. Spray large roasting or baking pan with nonstic spray
8. Spread potatoes in pan
9. Cook for 45 minutes, or until just fork tender
10. Turn potatoes halfway through cooking time
11. When potatoes have been roasting about 35 minutes, melt butter in large stove top pot
12. Add remaining onion, celery and mushrooms
13. Cook until onion and celery are translucent
14. Add potatoes when they come out of oven
15. Pour in beef stock, to about halfway up where the potatoes are
16. Pour in milk
17. Simmer about 15-20 minutes, stirring often
18. Stir in ranch dip (or dry ranch and sour cream), and cheeses
19. Serve with garnishes
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