• 6servings
  • 50minutes
  • 241calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C, E, P
MineralsNatrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 potatoes, peeled and cut into 1 inch pieces

  2. 2 tablespoons olive oil, divided

  3. 1/2 teaspoon ground black pepper

  4. 1 onion, chopped

  5. 6 cloves garlic, peeled

  6. 3 cups chicken broth

  7. 1 cup water

  8. 1 cup whole milk

  9. salt to taste

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425 degrees F (220 degrees C).

  2. Place potatoes in a shallow roasting pan and drizzle with 1 tablespoon olive oil. Sprinkle with pepper; stir to coat. Bake for 25 minutes, or until potatoes are browned. Reserve 1 cup of roasted potatoes.

  3. In a 3 quart saucepan heat remaining oil; saute onions for 5 minutes. Add potatoes and garlic and stir in broth and water. Bring to a boil, reduce heat and simmer, uncovered, for 20 minutes.

  4. Spoon half of broth mixture into a blender; 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.


Send feedback