This is a very easy to make soup and a delicious one. I’m sure we can get a few more very good winter soups in before the warm weather hits when it nice to make some cold soups. We can make a nice cold potato soup but I prefer this one.
First, let’s make the roasted garlic that we will add to the potato soup:
Cut off the stem end of the whole head of garlic. Use a good heavy duty sharp knife as this is just
a bit difficult. Be careful of your fingers!
Rub your garlic with olive oil and wrap tightly in some aluminum foil. Bake the garlic at 300 degrees to 400 degrees until it’s soft and fragrant. A small head will take about 20 minutes at 400 degrees and a large head
can take up to an hour roasted at 300 degrees. The sweetest garlic is roasted around 300 degrees.
Remove garlic from oven and cool. When it’s cool enough to handle squeeze out the garlic from all the bulbs and save for the soup.
Now for the Potato Soup:
3 tablespoons good water
2 medium or 1 large yellow onion
3-4 lbs. potatoes cut in small pieces (I like the white potatoes for this soup plus I never peel any kinds of potatoes because too many nutrients are cut away. I just buy organic whenever possible and wash the potatoes well.)
4 cups water
1 teaspoon sea salt
2 teaspoons no salt organic spice (Kirkland organic no-salt seasoning from Costco is great.)
Put the water in a large soup pot over medium heat. Add the onions and saute until onions are translucent.
Add the potatoes, salt and spices and cook until potatoes are getting soft. Don’t walk off and forget about them as you can burn them. Add the water and roasted garlic. Cook until potatoes are nice and tender.
Yum…now I ask you what could be easier? Let me know if you like this recipe.