Special Diet Information
Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.
Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Sodium
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.
"You can never have enough garlic. With enough garlic, you can eat The New York Times." -Morley Safer, Journalist
The refrigerator light goes on...
On a cold fall or winter night there's nothing more comforting than a bowl of potato soup. This recipe is so savory with the garlic and smoked gouda and makes the perfect meal with a simple side salad.
The key to a great potato soup is to not over blend the soup. Starting with the Idaho potatoes and cooking gently is the key. Overcooking or cooking the potatoes too fast will make a gummy soup. Likewise, once the potatoes are just cooked, blend them only briefly. An immersion blender is best. If you are using a blender, blend in two or three smaller batches.
This recipe is great with a bit of fresh herb added when you add the Yukon Gold potatoes. Choose thyme, oregano or a bit of tarragon for terrific flavor.
Cream of Potato Soup with Roasted Garlic
Servings: 4 | Serving size: about 2 cups
Cooking Time: 60 Minutes
This recipe can easily be multiplied and makes great leftovers. Serve with a side salad of your choice.
This recipe also requires making Roasted Garlic.
Ingredients
- 1 tsp olive oil
- 1 large white onion (diced)
- 12 ounces Idaho potato (peeled and cubed)
- 4 cups water
- 1 cup 2% milk
- 1 bulb roasted garlic
- 1/4 tsp salt
- fresh ground black pepper to taste
- 12 ounces Yukon Gold potato (peeled and cubed)
- 4 ounces smoked gouda (shredded)
Place the olive oil in a medium sauce pan over medium heat.
Add the onion and cook for about 4 minutes, stirring frequently. Do not allow the onion to brown.
Add the Idaho potato and water. Reduce the heat to medium and simmer for about 30 minutes until the potatoes are soft.
Add the milk, roasted garlic, salt and pepper. Using a blender or stick blender puree until smooth.
Return the soup to medium heat and add the Yukon gold potatoes. Cook for about 20 minutes until the potatoes are soft.
Serve each bowl of soup topped with one ounce of smoked gouda.
Nutrition Facts
Serving size: about 2 cups
Servings: 4
Amount Per Serving
| Calories 280 | Calories from Fat 90 |
| % Daily Value |
| Total Fat 10g | 13% |
| Saturated Fat 6g | 30% |
| Monounsaturated Fat 3.5g | |
| Trans Fat 0g | |
| Cholesterol 35mg | 12% |
| Sodium 440mg | 19% |
| Total Carbohydrates 36g | 13% |
| Dietary Fiber 4g | 13% |
| Sugars 6g | |
| Protein 13g |
| Vitamin A 5% | Vitamin C 18% |
| Calcium 24% | Iron 8% |
| Vitamin K 4mcg | Potassium 900mg |