This is a great way to used roasted garlic. I found this recipe in Weight Watchers New Complete Cookbook. Over the years I have change it somewhat. Adapt it to your taste. Yukon gold potatoes works in this soup as well. I usually don’t peel the potatoes for added flavor. If you want a creamier potato soup, use peeled Yukon gold or russet potatoes, they mash better than red.
- 2 c. reduced sodium chicken broth or vegetable broth
- 1-2 Tbsp. Olive oil
- 1 medium onion, chopped
- 5 c. Red potatoes, cut into small pieces about 1″ cube
- 1 1/2 c. buttermilk
- 1 to 2 pieces of Canadian bacon, chopped into small pieces
- 1 whole bulb of roasted garlic, squeeze from paper skins and set aside
- 1-2 Tbsp. chopped fresh Italian parsley
- Salt and pepper to taste
In a large Dutch pan, add the olive oil and heat until warmed, add chopped onion, saute onions until they are tender and have some color. Add chicken broth and scrap up bits from the bottom of the pan. This adds additional flavor. Add potatoes and simmer until potatoes are tender, about 15 minutes. Add the roasted garlic and with a potato masher, roughly mash the potatoes and garlic until a few chunks remain. Add the buttermilk, Italian parsley and Canadian bacon, heat through. Add salt and pepper to taste. Serve with a few sprigs of chopped fresh parsley to garnish. Enjoy.
I like to used low-sodium broth to control the salt added to recipe and Canadian bacon also contains salt so taste before adding salt.
Happy Cooking: SK