“A stick to your ribs meal! Serve with cheese, bacon or herbs.” - by KATMAC
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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
Amount Per Serving (6 total)
- Calories
- 241 cal
- 12%
- Fat
- 6.1 g
- 9%
- Carbs
- 42.9 g
- 14%
Based on a 2,000 calorie diet
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Reviews (38)
Rate This Recipe
"This was some great soup! Just one note; The recipe says to add the garlic cloves to the pot....should they be roasted with the potatoes? I roasted them and the soup was delicious!..." See more"
SPEARFISHER
"Thought this was was really good. I think it would be even better the longer it sat but it didn't have time to sit very long before it was all gone. Even my son the picky eater ate 2 bowls. Personally..." See more i didnt put it in a blender til smooth. I used a potato masher, left everything in the pot and mashed it up some in the pot. I used larger chunks of potato so i was able to just mash those up into smaller ones. Topped it off with light cheddar, bacon bits and chives. I didnt hold any of the potatos back in reserve. I didnt even use any oil as it said to do so i could cut the fat count down further. Great recipe and great base for other things. Thanks."
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