ROASTED PEELED GARLIC RECIPES

ROASTED GARLIC POTATO SOUP RECIPE | ALLRECIPES

Roasted Garlic Potato Soup Recipe | Allrecipes image

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

Provided by KATMAC

Categories Vegetable Soup

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 6 servings

Number Of Ingredients 9

Ingredients

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, CarbohydrateContent 42.9 g, CholesterolContent 4.1 mg, FatContent 6.1 g, FiberContent 4.3 g, ProteinContent 5 g, SaturatedFatContent 1.4 g, SodiumContent 479.4 mg, SugarContent 4.6 g

ROASTED GARLIC SCALLOPED POTATOES RECIPE | ALLRECIPES

Roasted Garlic Scalloped Potatoes Recipe | Allrecipes image

These potatoes are easy and delicious. Garlicky and cheesy.

Provided by VICKI L

Categories Scalloped Potatoes

Total Time 1 hours 30 minutes

Prep Time 20 minutes

Cook Time 1 hours 10 minutes

Yield 8 servings

Number Of Ingredients 6

Ingredients

1 (19 ounce) can creamy potato with roasted garlic soup
½ cup heavy cream
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
6 large potatoes, peeled and sliced
2 ½ cups shredded Cheddar cheese, divided

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a blender combine soup, cream, thyme and pepper; process until smooth. Spread a thin layer of the mixture on the bottom of a 9x13 inch casserole dish. Layer potatoes with cheese, ending with potatoes and reserving 1/2 cup cheese. Pour soup mixture over potatoes and sprinkle with remaining cheese.
Bake in preheated oven for 70 minutes.

Nutrition Facts : Calories 410.9 calories, CarbohydrateContent 45.6 g, CholesterolContent 58.8 mg, FatContent 19.9 g, FiberContent 3.4 g, ProteinContent 13.5 g, SaturatedFatContent 11.6 g, SodiumContent 875.8 mg, SugarContent 3.8 g

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