Baked Potato Soup

Some more great potato things to eat! It’s a good time of year for comfort food. And for soup!
For a vegan version of this soup, omit or sub vegan cheese and/or sour cream.

1 medium head garlic, 1/4 inch cut off top
6 large baking potatoes (about 3 lb), rinsed and pierced once with a fork
4 1/2 cups vegetable broth
2 teaspoons freshly ground black pepper

Toppings: shredded cheese, sour cream and minced scallions

Heat oven to 400 F. Wrap garlic head tightly in foil. Put garlic and potatoes in oven. Bake garlic 45 minutes or until soft when squeezed. Remove & let cool.

Continue baking potatoes about 15 minutes or until tender when pierced. Unwrap garlic and squeeze pulp from head into a 4-qt pot. When cool enough to handle, peel 3 potatoes, add to pot and mash until nearly smooth. Gradually stir in broth and black pepper until blended. Place over medium heat and cook, stirring occasionally, until hot.

Meanwhile cut remaining potatoes (with skin) in 3/4 inch pieces. Stir into soup and cook until hot. Serve with some or all the Toppings.

Adapted from:

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