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- 2 lbs. all-purpose potatoes, peeled and cut in half (4 to 5 potatoes)
- 2 medium-large onions, halved and peeled
- 2 Tbs. olive oil
- 1/2 tsp. dried thyme
- 1 medium head garlic
- 2 1/2 Tbs. butter or soy margarine
- 6 cups low-sodium vegetable broth
- 1 1/2 Tbs. all-purpose flour
- 1/2 cup milk, half-and-half or soy milk
Slice top third off head of garlic and place it on a piece of foil. Put 1/2 tablespoon butter on top of garlic and drizzle 2 teaspoons water onto foil. Fold sides of foil to enclose; place on pan with vegetables. Roast vegetables 45
minutes, then remove garlic. Continue roasting vegetables until tender, about 15 minutes more.
In large saucepan, bring broth to a simmer over medium-low heat. Transfer half the roasted vegetables to food processor and add 1/2 cup hot broth. Process mixture until fairly smooth, then transfer to bowl. Repeat with remaining vegetables and a little more hot broth, squeezing garlic pulp out of husks into last batch. Stir all pureed mixture into broth in pan; keep pan over low heat.
In small saucepan, melt remaining 2 tablespoons butter over medium-low heat. Add flour and cook, stirring constantly, 1 1/2 minutes. Stir in milk and cook, stirring often, until thickened, about 3 minutes. Stir in ladleful of soup and cook 1 minute.
Add mixture back to soup. Cook over medium-low heat until heated through, stirring occasionally, about 10 minutes. Serve right away, or cool, refrigerate and reheat when needed.