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Roasted Garlic and Potato Soup

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As we are approaching the season of mists and mellow fruitfulness, I thought a soup recipe might be in order, this one is great if you feel you are coming down with a cold.


Roasted Garlic and Potato Soup


You will need (for a family-size pot)

1kg potatoes of a floury variety

A k"Ooops, word censored!" of butter and tablespoon of oil (any)

1 whole head of Garlic :shock:

2 veg stock cubes

1 fresh Bay Leaf

water and seasoning


#Bung the Garlic in a moderate oven for about 20 mins, until it has gone squidgy and the skins are just starting to burst, set aside to cool.

#Dice the spuds fairly chunkily and fry them in your soup pot on a low to medium heat until they start to brown and catch (dont panic).

# Break the individual cloves off the garlic bulb and squeeze the roasted inside out through the base of the clove, it comes out like toothpaste, add to the browned spuds with the bay leaf and seasoning and stir.

# Make up the veg stock, add to the pot and de-glaze all the scrummy potato bits on the bottom of the pan with a wooden spoon.

#Cover and leave to simmer until the potatoes start to break up and dissolve into the soup making it rich and unctuous.


Blimey its good :wink:

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Sorry about the stock quantities, I meant use 2 cubes/measures of veg or chicken stock and add the required water.I'm very much a judge by eye cook. Home made stock (YUM!) I would add 2-3 litres depending on the size of your garlic and size of your pot.

Might make some of this myself today its @+**%$£ freezing!

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Made this yesterday with home made duck stock. The potatoes didn't really break down much, used home grown Picasso maybe not floury enough. garlic was also home grown. Tasted good and everyone ate it not sure how many friends we will all have today though.


Little bit left over for my lunch today then I'm going to make the sweetcorn and chilli soup from Mail on Sunday's You magazine for tonight's tea.

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