About this recipe:This pureed potato soup is hearty and delicious. It's the perfect winter soup to be enjoyed anytime of the year. Roasted garlic is blended with potatoes in a creamy soup base. Enjoy with crusty fresh bread, if desired.
6 potatoes, peeled and cut into 2.5cm pieces
2 tablespoons olive oil, divided
1/2 teaspoon ground black pepper
1 onion, chopped
6 cloves garlic, peeled
750ml chicken stock
250ml full fat milk
salt to taste
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Method Prep:15min › Cook:50min › Ready in:1hr5min
Preheat oven to 220 C / Gas 7.
Place potatoes in a shallow roasting tin and drizzle with 1 tablespoon olive oil. Sprinkle with pepper; stir to coat. Bake for 25 minutes or until potatoes are browned. Reserve 200g of roasted potatoes.
In a 3 litre saucepan heat remaining oil; saute onions for 5 minutes. Add potatoes and garlic and stir in stock and water. Bring to the boil, reduce heat and simmer, uncovered, for 20 minutes.
Spoon half of stock mixture into a liquidiser; blend until nearly smooth. Repeat with remaining mixture; return all to pot. Stir in milk and season with salt to taste. Ladle into bowls and top with reserved roasted potatoes.