Roasted Potato And Garlic Soup

• Vegetarian
• Gluten free

• Produce

  • 2 tbsp Dill
  • 1 Garlic, bulb
  • 5 Red potatoes, medium

• Canned Goods

  • 2 cups Vegetable broth

• Baking & Spices

  • 1 tsp Paprika, smoked
  • 1 Salt

• Oils & Vinegars

  • 1 Olive oil

• Dairy

  • 1 cup Cheddar cheese
  • 1/2 cup Half and half

Found on lavenderandmacarons.com

Description

Ingredients

• 5 medium red potatoes, washed and cubed
• 1 garlic bulb
• 2-3 cups vegetable broth, warmed up
• 1 cup shredded cheddar cheese
• ½ cup half and half
• 1 teaspoon smoked paprika
• salt, pepper
• olive oil
• 2 tablespoons chopped dill for garnish

Directions

• Preheat the oven to 400 F.
• Trim the top off the garlic head, season it with salt and pepper and lightly drizzle with olive oil. Tightly wrap garlic in aluminum foil roast in the oven for 40 minutes. When ready, remove from the oven, carefully unwrap and let it cool.
• Place cubed potatoes on a large baking dish, season with smoked paprika, salt and pepper. Add 2 tablespoons of olive oil and give everything a nice toss. Roast for about 30 to 40 minutes until potatoes are soft when pierced with a knife.
• In a bowl of a standing blender, add potatoes, squeeze out garlic from its bulb by pressing on the bottom of a bulb. Add vegetable broth 1 cup at a time and process until all ingredients are blended. Add more broth if necessary to reach a desired consistency.
• Transfer soup into a medium pot and place on a medium heat. Add half and half and cheddar cheese. Cook until cheese has melted.
• Serve immediately and garnish with chopped dill and more cheddar cheese.