Rich n Creamy Roasted Potato Soup
From sparow64 15 years ago
- 75 minutes to make
- Serves 12
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! Read more And since I had to prepare potatoes and cook them anyway, it really wasn't anymore trouble...just cooked them in the oven and watched football instead of cooking them on the stove! The Guessipe, is being posted as I made it yesterday. I made it with what I had on hand. You could certainly play with it....the important thing is roasting the potatoes. I had lots of potatoes I needed to use, so, I made a huge batch - but we can take it in our lunch next week, so that's good! See less
Ingredients
- 2 lbs med size red skinned potatoes shopping list
- 2 - 3 lbs large russet potatoes shopping list
- ** I usually mix a red and a yellow or white potato, this was what I had on hand, any will work ** shopping list
- 1 med lrg white onion, chopped, separated into 1/3 and 2/3 shopping list
- 1/4 c extra virgin olive oil shopping list
- 5 T worcestershire sauce shopping list
- 2 T chives shopping list
- 3 T chopped garlic shopping list
- seasoned Salt (I used Emerils Original Essence) shopping list
- garlic pepper shopping list
- 1/2 stick margarine shopping list
- 3-4 T celery flakes (I was out of celery, could use one rib of celery, chopped small - I will do that next time) shopping list
- *1 handful fresh mushrooms, chopped* (I was out of mushrooms, but, want to add them next time) shopping list
- beef broth (was out of chicken stock, will use the beef next time too, really good!) shopping list
- 1 1/2 - 2 cups 2 % milk shopping list
- 3 T ranch dip (I happened to have dip to be used up...could use dry ranch and sour cream) shopping list
- 3 slices swiss cheese shopping list
- 1-2 palmful parmesan shopping list
- palmful shredded moterrey jack shopping list
- **This was the cheese I had on hand...could use whatever you have** shopping list
- Garnishes: bacon bits or bacon fried and crumbled, sour cream, chives, shredded cheese of your choice shopping list
How to make it
- 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
The Rating
Reviewed by 6 people-
awsome high forks recipe{Love this thanks}
momo_55grandma
in Mountianview loved it
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Mmmm... Roasted potatoes in a soup! Keep those "Mad scientist" ideas rolling!
juels
in Clayton loved it
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fantastic sparrow i love soups and this one is great thank you ...five .........
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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