Roasted Potato Soup
A very simple potato soup that roasts the potatoes instead of boiling them for added flavor
- Veggie Stock
- Cube the potatoes. Fill your baking sheet. Toss with some oil and salt. Roast at 500 until browned on all sides, tossing once in the middle of cooking.
- Dice 2 very large onions. Take 2/3rds of the diced onions and caramelize. Add the rest of the onion and cook a few more minutes just to soften and sweat. Add in the diced garlic and rosemary. Cook 1 more minute and add some veggie stock, scraping any fond from the bottom of the pan. Finally add in the potatoes and add more stock until they are just slightly covered with liquid. Give it a simmer for maybe 10 minutes stirring often. Blend smooth with a stick blender, adding more stock as desired to reach your idea consistency. Serve with ketchup!
Potatoes are delicious. So how come mashed potatoes and potato soups are so laden with butter and cream? There is nothing like the simplicity of dipping perfectly roasted potatoes in ketchup. I set out to make a soup that tastes just like that. It wasn’t my intention to garnish this soup with ketchup from the beginning, but it was just so right.
A new thing I like to do when blending soups, is to use different levels of cooked onion to add dimension of flavor in the final product. Here you can see some very cooked onions, and some almost raw ones. This picture is about 1 minute before the garlic and rosemary hits the pot.
Roast the potatoes with high heat to get nice crisp browned edges.
5 ingredients. Onion, garlic, rosemary, potato, veggie stock.
The ketchup was so perfect on here. It added a brightness to the earthy soup.
It literally tasted like roasted potatoes with ketchup. Cause that’s pretty much all it was.
I ate leftovers of this soup all week!