Yield: 6 Servings
|6 mediums||Baking potatoes|
|1 large||Onion; quartered|
|6 \N||Cloves garlic; peeled|
|2 tablespoons||Butter or margarine; melted|
|½ teaspoon||Cracked black pepper|
|3 cups||Chicken broth|
|1 cup||Whipping cream|
|\N \N||Baked potato chips; optional|
|\N \N||Snipped fresh sorrel; optional|
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 minutes or till potatoes are browned, stirring occasionally.
Transfer roasted potatoes and onion mixture to a large saucepan. Stir in chicken broth and water. Bring just to boiling; reduce heat and simmer, covered, for 20-25 minutes or till potatoes are very tender.
Using a potato masher, mash potato mixture till nearly smooth. simmer, uncovered, for 15 minutes more or till slightly thickened. Stir in whipping cream and heat through. If desired, 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 desired.
Recipe by: Better Homes and Gardens - December 1997 Posted to EAT-L Digest by The Taillons <taillon@...> on Nov 29, 1997