The other day my husband Jack was browsing through my old recipe notebook – a collection of magazine and newspaper clippings that I’ve had since college! He came across this recipe for Roasted Potato Soup which we are sharing with you today.
It was a recipe that I had torn out of the pages of Better Homes and Gardens magazine from back in the late 1990’s (oh man – am I feeling old seeing the date on that clipping!) and I had written the word “Excellent” in the upper left hand corner of the page.
Seeing that scribbled comment of mine, Jack immediately set out to make this roasted potato soup, and it was just as delicious as I remembered it to be! The potatoes are roasted first in the oven – giving them a rich, deep flavor that helps to transform this otherwise simple soup into something very special.
The roasted potatoes are cooked in broth and water – plus a splash of Worcestershire sauce and rosemary (which I should point out was Jack’s addition to the original recipe). The tender cooked potatoes are then pureed and finally mixed with some cream, salt and pepper.
We served this roasted potato soup with a dollop of Crème Fraiche, a sprinkle of chopped chives, plus a garnish of homemade waffle fries – all lend a wonderful contrast of flavors and texture to the soup! You can substitute sour cream and store-bought potato chips on top if you’d like – but whatever you do, don’t leave off the fresh chives! Their fresh, bright flavor totally finishes this creamy, rich soup to perfection!Print
Note: Chopped chives totally finish this dish. Try not to omit.
- 2 pounds russet potatoes, peeled and cut into 2 inch pieces
- 1 large onion, cut into quarters (about one pound total)
- 6 cloves garlic, peeled (1½ ounces total)
- 4 tablespoons butter melted
- ½ teaspoon cracked black pepper
- 1 medium to large peeled Russet potato for garnish (optional)
- 3 cups vegetable broth (or chicken broth)
- 2 cups water
- ½ teaspoon Worcestershire sauce
- 2 medium sprigs fresh rosemary
- 1 cup heavy cream
- Salt to taste
- Pepper to taste
- Crème Fraiche for garnish (sour cream can be substituted)
- Chives chopped for garnish, see note above
- Fried waffle style potatoes (optional)
- Preheat oven to 425 degrees.
- In a large roasting pan place potatoes, onion, garlic, butter and pepper. Place pan in oven and set timer for 30 minutes. After 30 minutes, use a heavy spatula and turn potatoes. Roast for 15 more minutes. Turn again and cook for an additional 10-15 minutes being careful that nothing burns or sticks to bottom. Add a little more butter if needed towards the end. The potatoes should be tender and the onion not quite tender.
- While the potatoes are roasting, prepare the potato for garnish by cutting thin waffle slices using a mandolin. Fry in 375 degree vegetable oil and set aside to drain. This step is optional.
- Remove the pan from the oven and pour in some of the broth to deglaze the pan. Using the heavy spatula scrape everything from the bottom.
- Pour entire contents of pan into a large pot along with remaining broth, water, Worcestershire sauce and rosemary. Cover and bring to a boil then simmer for 25 minutes.
- Remove and discard rosemary.
- With an emersion blender, puree mixture until completely smooth. At this point, if the soup is thick and creamy, cook no further. If it is still a bit loose, simmer for up to 15 minutes until the mixture is very thick. Ours was perfect without the additional cooking time.
- Add cream and salt and pepper to taste.
- To serve, place soup in bowl and top with a dollop of Crème Fraiche. Then sprinkle the chopped chives and finish with a few cooked waffle cut fried potatoes.
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