Name: Roasted Potato Soup
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: French
Ingredients: 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)

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Roasted Potato Soup

Roasted Potato Soup get its incredible flavor from roasting the potatoes first. A sprinkle of chives and some homemade waffle fries are the perfect finishing touch!

Yield: 8 servings 1x

Prep: 20 minsCook: 1 hourTotal: 1 hour 20 minutes

Ingredients

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 (1 1/2 ounces total)
4 tablespoons butter melted
1/2 teaspoon cracked black pepper
1 medium to large peeled Russet potato for garnish (optional)
3 cups vegetable broth (or chicken broth)
2 cups water
1/2 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)

Instructions

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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Notes

Note: Chopped chives totally finish this dish. Try not to omit.

Cuisine: French Method: Roasted

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