Roast Onion, Garlic & Potato Soup

Ingredients:

1 large yellow onion (the bigger the better)

1 whole Head of Garlic

5 medium potatoes (pre-washed if you’d like!)

1 tbl spoon Rosemarey

1 tbl spoon Thyme

Extra Virgin Olive oil (your choice on the amount)

Parsley (your choice AGAIN, mainly used for garnish over taste)

1.5L water

Seasoning: salt & pepper

1) Roast Garlic & Onion

Preheat your oven to 220°C

Start by preparing a large baking tray with tin foil over top (this makes it easier to clean later! Then, quarter the large onion after peeling the skin off and slice the garlic head in half.

Place the garlic facing up (inside of the garlic is pointing up) and spread out the onion, drizzle olive oil over and season with salt and pepper. Don’t be stingy with the olive oil, especially if you love the taste AND if you’re using a fancy brand. Once done, go ahead and throw them into the oven for 20-25minutes. Be sure to not let the garlic burn, browning is what we’re looking for so the garlic becomes SOFT AND AMAZING (you might be able to tell I am a fan of roasted garlic).

 2) The Potatoes

For the last 10 minutes of the roasting process, wash and quarter your potatoes before throwing them into a large pot with a drizzle of the olive oil on medium-low. Sprinkle your thyme and rosemary over them with a good pinch of salt and pepper. Keep it on a medium-low heat, we don’t want to fry the potatoes only get a little bit of colour but we’re getting most of our crazy flavour from the onion and garlic that’s soon to finish!

Once that’s done (let it rest for 5-10 minutes so you can use your hands if needed), place the garlic and onion into the same pot with the potatoes, carefully making sure you don’t accidentally add in the garlic skin.

Add in the 1.5 litres of water, bring it up to a boil then let it simmer away for 25 minutes. If you like your soup a little thicker, stick to 1 litre but if you don’t want it too thick then the 1.5 litres is perfect. I’ve added more than 1.5 after I had already made the soup and regret it so DON’T MAKE THE SAME MISTAKE!

After 25 minutes and the potatoes have softened, you can either transfer it all into a blender or use one of those fancy hand held blenders and get to blitzing. I like my soups as liquidised as possible, if you prefer a chunkier texture then blitz to your preference!

Once it’s to the consistency that you like, taste and see if it needs a bit more seasoning. I added a couple extra pinches of salt and pepper. After that YOU’RE DONE! Go ahead and serve it into a bowl of your choice, heat it up if needed and enjoy it with a drizzle of olive oil and pinch of parsley to garnish.

Side note: Some nice toasted bread would also be AMAZING with this dish or some grated parmesan on top OH MY GOODNESS, so experiment and jazz it up as much as you like!

Let me know what you think. The more feedback the better and don’t forget, the best cooking is always when it’s on the fly and going by taste and feel. Hopefully this recipe can be base for you to start experimenting and find your own style of potato soup!

ENJOY,

Marco

Potato 2

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