It’s fall, it’s time to eat potatoes and root vegetables with every meal. I was craving potato soup this morning but didn’t feel like following my potato jalapeño soup recipe plus I’m out of jalapeños (sinful, I know!) I was also feeling lazy so I wanted the soup to make itself. That’s not too much to ask for, right?! I decided to roast yukon potatoes with onions and a head of garlic and then puree the whole thing and add milk. Easy, right? So easy. Here’s what I did:
Roasted Potato Onion Soup
6 yukon gold potatoes, scrubbed
1 onion, cut in half and sliced thin
1 head of garlic
3 tbsp of olive oil
salt and pepper to taste
pinch of paprika
pinch of cayenne
3 cups of vegetable stock or water
3 cups of non-dairy milk
2 tbsp nutritional yeast (optional)
1) Preheat oven to 425. Scrub potatoes clean. Cut into 1-inch pieces. Cut onion in half. Slice into half moons. Toss potatoes and onions with olive oil, paprika, cayenne, salt and pepper; place in baking pan. Cut bottom of garlic bulb off and drizzle with olive oil. Wrap in aluminum foil and place in baking pan.
2) Bake potatoes, onions and garlic bulb at 425 for 3o minutes. Pull out garlic and bake potatoes and onions for an additional 10-15 minutes. When soft and browned pull out of oven. Mash with a potato masher.
3) In a soup pot heat up vegetable stock or water with a bouillon cube. Pull out garlic cloves from roasted bulb and add to stock. Add mashed potatoes and onions. Puree using an immersion blender (or blend in a blender prior to adding to soup pot). Add milk (I used rice milk). Stir well.
4) Add nutritional yeast (if using) and salt and pepper to taste. Cook for an additional ten minutes. Serve and enjoy.
Prep Time: 10 minutes
Cook Time: 1 hour (total)
Servings: 4-6 bowls