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Add a photoServings: 6
Ingredients
- 6 med Baking potatoes
- 1 lrg Onion, quartered
- 6 x Cloves garlic, peeled
- 2 Tbsp. Butter or possibly margarine, melted
- 1/2 tsp Cracked black pepper
- 3 c. Chicken broth
- 2 c. Water
- 1 c. Whipping cream
- Â Â Baked potato chips, optional
- Â Â Snipped fresh sorrel, optional
Directions
- Scrub potatoes thoroughly with a brush. Pat dry with paper towels. Cut potatoes into 1-inch chunks. Place potatoes, onion, and garlic in a shallow roasting pan. Drizzle with the melted butter and sprinkle with the crushed black pepper. Bake, uncovered, in a 425 oven for 50-60 min or possibly until potatoes are browned, stirring occasionally.
- Transfer roasted potatoes and onion mix to a large saucepan. Stir in chicken broth and water. Bring just to boiling; reduce heat and simmer, covered, for 20-25 min or possibly until potatoes are very tender.
- Using a potato masher, mash potato mix until nearly smooth. simmer, uncovered, for 15 min more or possibly until slightly thickened. Stir in whipping cream and heat through. If you like, searon to taste with salt and pepper.
- For a smoother soup, carefully blend, one-half at a time, in blender container. Serve topped with potato chips and snipped sorrel, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 411g | |
| Recipe makes 6 servings | |
| Calories 273 | |
| Calories from Fat 117 | 43% |
| Total Fat 13.31g | 17% |
| Saturated Fat 7.65g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 261mg | 11% |
| Potassium 907mg | 26% |
| Total Carbs 34.37g | 9% |
| Dietary Fiber 4.7g | 16% |
| Sugars 2.27g | 2% |
| Protein 5.6g | 9% |
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