Ingredients Jump to Instructions ↓

  1. 2 medium garlic heads , whole, unpeeled

  2. 3 tablespoon(s) olive oil

  3. 1 tablespoon(s) rosemary

  4. 2 tablespoon(s) Olive oil

  5. 2 cup(s) onion , coarsley chopped 1 can(s) corn

  6. 6 medium Red potatoes ,

  7. 3 peeled and 3 skin on cubed

  8. 4 cup(s) chicken stock

  9. 1 teaspoon(s) salt

  10. 1/2 teaspoon(s) fresh-ground pepper

  11. 1 cup(s) half n half

  12. 1 tablespoon(s) flour

Instructions Jump to Ingredients ↑

  1. Peel & cube 3 pototoes, cube remaining 3 leaving skins on. Place peeled on one side of pan unpeeled potatoes on the other, sprinkle onions and rosemary evenly over all. Peel dry outer skin of garlic, snip of tis. Place bulbs in center of pan cut side up. Drizzle with olive oil. Cover and roast in Preheated oven to 350 degrees F. for 45 minutes. Cool slightly. In a food processor, squeeze the garlic head until all of the roasted flesh is released. Discard outer husks. Add Peeled Potatoes half the onions 1 cup chicken stock, flour and pepper. Blend until smooth.

  2. Make the soup: In a large heavy-duty saucepan, pour in pureed mixture add remaining skin on potatoes, onions, corn, the remaining chicken stock and half n half. (use more or less chicken stock if you prefer a thinner or thicker soup).

  3. Finish the soup: Heat until warmed. Do not boil. Keep warm until ready to serve. Serve with croutons.


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