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Roasted Garlic Potato Soup

From Republican Valley Produce

<p>Combined ideas from several potato soup recipes to come up with this one. So delicious &#8212; &amp; heart healthy, unlike many potato soups.</p>
Source: Angie (Entered by Angie Fryer)
Serves: 6

3 lbs small gold potatoes
1 lg head garlic with large cloves
2 qts chicken broth, homemade or lowfat
1/2 lb any cheddar cheese, grated
extra virgin olive oil (EVOO)
freshly ground black pepper
green onions or chives, chopped - for garnish

Step by Step Instructions
  1. Wash potatoes (do not peel) & cut into bite-size pieces. Separate garlic into cloves, & peel. Place potatoes & garlic in quart zipper plastic bag. Add a couple glugs EVOO. Seal bag & massage to ensure all pieces are well-oiled.
  2. Preheat oven to 425 degrees. Spray shallow roasting pan with Pam or other spray. Toss potatoes & garlic together in pan, spreading to make one layer. Sprinkle liberally with black pepper. Bake until potatoes are very tender & starting to brown nicely, about 45 mins-1 hour.
  3. When potatoes are tender, drop potatoes & garlic into a heavy dutch oven. Smash a bit, and add chicken broth. Use an immersion blender to blend, but leave some chunky bites of potato. Heat thoroughly, stirring & scraping the bottom of the dutch oven. Add grated cheese & stir until melted.
  4. Taste for seasoning. To serve, top with chopped green onions.