Roasted Garlic Potato Soup

Roasted Garlic Potato Soup

I mentioned my adult braces struggle last year in this post, which also happened to feature a crockpot recipe. Although I am just a couple of months away from the finish line, my orthodontist is “detailing” and “refining” my bite so…pain. Cue the smoothies, applesauce, and soup. This soup in particular is full of flavor and saved me at lunchtime every day for a week. Inside are packed such things as roasted garlic, caramelized onions, crumbled bacon, and [duh] potatoes. Since it’s a crockpot recipe, you don’t have to monitor it very much at all. I got quite a lot done while this cooked and bubbled away. Here’s a free tip: This soup can go from zero to mashed potatoes real quick so don’t overcook it. 🙂

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5 pounds red potatoes, cut into cubes

1/2 white onion, chopped and caramelized in 4 tablespoons butter

1 head garlic, roasted at 400 degrees for 30 minutes

About 30 ounces chicken broth

1 pound bacon, cooked and crumbled

1 cup heavy cream

Sea salt and white pepper to taste

Makes about seven servings.

Separate and peel roasted garlic cloves.

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Add potatoes, garlic, onion, sea salt, white pepper, and broth to a slow cooker. Cook on high for about three hours.

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Using a hand immersion blender or a potato masher, smash potatoes to desired consistency.

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Add cream and bacon.

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Stir, cover and cook for another twenty to thirty minutes.

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Garnish with more crumbled bacon and green onion, if desired.

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Please leave reviews and ask any questions below. Thanks!




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