Needless to say I am also cleaning out the cupboards and fridge. I am trying not to bring anything new into the house this week, especially food. I'm not a big shopper to begin with, so this actually isn't that hard for me. It is going to be pantry dinners for the next couple of nights.
This soup turned out super rich and creamy, yet I didn't add any cream. The roasted garlic gives it a spicy undertone. And who does't love cheese melting on top of a bowl of warm home made soup?
Elements
- 1 bulb of garlic roasted
- Approx 20 mini potatoes, roasted
- 1 Tbsp each butter and olive oil
- 2 small-med onions, chopped
- 2 stalks of celery, chopped
- 1 bay leaf
- 1/2 tsp dried thyme
- 1/4 tsp ground nutmeg
- chili flakes and S&P to taste
- 5 cups chicken or Veg broth (or water)
- For Garnish: grated cheese of choice (sharp cheddar, Parmesan, etc), chopped green onion or flat leaf parsley.
Conveniently you can roast the garlic and potatoes at the same time. Place potatoes in baking dish and lightly coat with olive oil and S&P. Trim off end part or 'tough part' of garlic bulb and place cut side up on a piece of tin foil. Lightly drizzle with olive oil and S&P, wrap foil around entire garlic bulb. Roast both at 350 F for about 35mins.
When Garlic and potatoes are about 10mins from being done, heat butter and olive oil in large pot on medium heat. Add onions and Bay leaf and saute for about 7mins. Season with S&P and add in Chopped Celery, continue to saute for additional 3mins.
Add potatoes to pot. Remove tin foil from around garlic. Once garlic is cool enough to touch simply just squeeze the bulb over the pot, cut side down, and the roasted garlic should pop out of its skin.
Add Thyme and nutmeg. Stir to combine. Gently mash potatoes with back of spoon or use a hand held masher, you don't want to fully mash the potatoes, just break them up. Add broth or water. Bring to a gentle boil over medium heat and then reduce to simmer on low for about 30mins, uncovered. Stirring occasionally.
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