Roasted Garlic Potato Soup

It’s been a great day and there is lot’s to share. First, I am excited to be nominated for a 2012 Homie for best recipe blog. I have no expectations of winning with the amazing blogs that are nominated but would love your vote! It would mean a lot to me! You can check out other great blogs over there. They have several categories and is a fun way to find new sites. If that isn’t enought I am also participating in Dine & Dish and Tidy Mom’s Soupapalazoo.

Recently, I decided to take a Food Writing class with Molly O’Neill to hone my writing skills. I guess you will all be the judge of how I did, down the road. But today, I interviewed Cathy Thomas, Food Editor for the OC Register, our local newspaper. She was so inspiring and left me with lots to ponder. I will share the piece with you in the next few weeks but in the meantime visit her site or read her articles here.

Remember a few weeks ago when I made Roasted Garlic? Well, I had always wondered what garlic soup would taste like so I decided to give it a try. After looking at many recipes I decided to try a garlic and potato soup with a rosemary pesto. I mixed and matched ingredients to create this smooth, delicious soup. The potatoes simmer in the broth alongside the garlic and onions. Once pureed add the milk, cream if you feel decadent, and heat the soup up. Swirl the rosemary walnut pesto in the middle.

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Yield: 4 servings

Roasted Garlic Potato SOup

roasted garlic and potato soup

Recipe for a smooth, velvety Roasted Garlic Potato Soup swirled with a Rosemary Walnut Pesto.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 1 head garlic
  • 1 tsp olive oil
  • 1 Tbs butter
  • 1 large shallot, chopped
  • 3 cups chicken stock
  • 1 lb. red potatoes, peeled and diced
  • 1/2 cup milk, low fat would work fine


  1. Pre-heat the oven to 400°F. Slice the top off your garlic and place on a piece of foil. Drizzle with olive oil, and sprinkle with a pinch of sea salt. Wrap foil up around it and place on a baking sheet. Roast for 30 minutes, or until the cloves are very soft. Remove from the oven and set aside to cool.??
  2. Melt the butter and olive in in the bottom of a saucepan. Add shallots to the saucepan and cook, stirring occasionally, until translucent (about 5 minutes).
  3. ??Add the stock and potatoes. Squeeze half the garlic cloves out of their skins and into the soup. Simmer for 10 minutes, or until the potatoes are soft. ??
  4. Puree using an immersion blender or in a food processor. Add salt and pepper to taste. Pour in milk and simmer until heated through. Ladle into bowls and swirl with the Rosemary Pesto.

Nutrition Information:



Serving Size:

1 grams

Amount Per Serving: Unsaturated Fat: 0g

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