Recipe

Rich N Creamy Roasted Potato Soup Recipe

	Sparow64 / All my dishes 1 year, 1 month ago I was in "Mad Scientist" Mode in the kitchen yesterday, and was thinking about how much better the mashed potatoes are when they are roasted first, and decided to try that for potato soup! OH man...it was soo rich and creamy! And since I ... More Prep:20m Cook:75m Servings:12	Sparow64
	easy potato roasted soup

Does this look good? Yeah! / Nope

Fans

momo_55gra

trigger

minitindel

juels

Ingredients

2 lbs med size red skinned potatoes

2 - 3 lbs large russet potatoes

1 med lrg white onion, chopped, separated into 1/3 and 2/3

1/4 c extra virgin olive oil

5 T worcestershire sauce

2 T chives

3 T chopped garlic

Seasoned Salt (I used Emerils Original Essence)

Garlic Pepper

1 stick margarine (I would probably use 1/2 stick next time, soup was really rich)

3-4 T celery flakes (I was out of celery, could use one rib of celery, chopped small - I will do that next time)

*1 handful fresh mushrooms, chopped* (I was out of mushrooms, but, want to add them next time)

Beef Broth (was out of chicken stock, will use the beef next time too, really good!)

1 1/2 - 2 cups 2 % milk

3 T ranch dip (I happened to have dip to be used up...could use dry ranch and sour cream)

3 slices swiss cheese

1-2 palmful parmesan

palmful shredded moterrey jack

**This was the cheese I had on hand...could use whatever you have**

Garnishes: Bacon bits or bacon fried and crumbled, sour cream, chives, shredded cheese of your choice

Directions

Preheat oven to 450

Scrub red potatoes, and cut into 2 inch chunks - placing into a bowl of cold water as cut

Peel russte potatoes, and cut into 2 inch chunks - placing into bowl of cold water as cut

In large mesuring cup, or small mixing bowl, stir together: Ovlie Oil, Worcestershire, about 1/3 of the chopped onion, chives, garlic, seasoned salt and garlic pepper

Drain potatoes and pour into large mixing bowl

Toss with olive oil mixture

Spray large roasting or baking pan with nonstic spray

Spread potatoes in pan

Cook for 45 minutes, or until just fork tender

Turn potatoes halfway through cooking time

When potatoes have been roasting about 35 minutes, melt butter in large stove top pot

Add remaining onion, celery and mushrooms

Cook until onion and celery are translucent

Add potatoes when they come out of oven

Pour in beef stock, to about halfway up where the potatoes are

Pour in milk

Simmer about 15-20 minutes, stirring often

Stir in ranch dip (or dry ranch and sour cream), and cheeses

Serve with garnishes

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Comments

momo_55grandma 1 year, 1 month ago said:
Awsome high forks recipe{Love this thanks}

juels 1 year, 1 month ago said:
Mmmm... Roasted potatoes in a soup! Keep those "Mad scientist" ideas rolling!

mrtnzangel8 1 year, 1 month ago said:
I might just do this today! I'll have to use chicken stock...am out of beef. LOL

leonora5 1 year, 1 month ago said:
What a lovely way to roast potatoes! No way am I throwing that in soup. I'll just make the potatoes like that. Thanks Mad Scientist. Keep up the inventions!

minitindel 1 year ago said:
Fantastic sparrow i love soups and this one is great thank you ...five .........

trigger 10 months, 3 weeks ago said:
This is wonderful Sparrow Emeril's Essence is a good product and I like the addition of bacon bits it lends a smoky salty and crunchy quality that I like.
With the exception of German Potato salad I have not boiled a potato for over ten years.

Five forks and a smile :)

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