CREAMY ROASTED POTATO SOUP
Ingredients
- 2 pounds Russet or Yukon Gold potatoes, peeled and cut into chunks
- 1 medium onion, chopped the same size as potatoes
- 6-8 garlic cloves, peeled
- 1/4 cup olive oil
- sea salt and black pepper
- 1 cup heavy cream
- 6-7 cups water or chicken stock
- 1/4 teaspoon cumin powder
- 1/2 teaspoon dried oregano
- crushed red pepper flakes, to taste
- freshly grated parmesan or kefalotiri cheese for garnish
Instructions
- Preheat oven to 425 degrees.
- Combine the potatoes, onion and garlic on a sheet pan.
- Add olive oil and season lightly with salt and black pepper.
- Toss the vegetables to distribute the seasoning evenly.
- Roast 30-40 minutes. Halfway through roasting, flip the vegetables over to allow for even cooking. They will be ready once they are very tender and golden.
- Add the roasted vegetables to a blender in a few batches and puree with water or chicken stock until smooth. I like to keep half of the mixture smooth and the other half chunky for some texture.
- Add the puree to a heavy bottomed pot and season with more salt, pepper, crushed red pepper flakes, cumin powder and oregano.
- Bring to a boil while stirring so that it does not burn and add the cream.
- If the soup is too thick add some more water or stock.
- Serve with some parmesan cheese as garnish and some crusty bread.
- Enjoy!
Leave a Reply