I am into autumn comfort foods, which for me means soup. Lots of it, ready to go. Make big batches, freeze it and you will have healthy meals ready in a flash. This recipe can be modified if you are vegetarian or vegan. Switch up the toppings, but it’s delicious on its own.

Roasted Potato & Garlic Soup

4 -5 Yukon Potatoes peeled and cut into equal-sized cubes

4 cloves garlic 

1/2 yellow onion chopped

1-1/2 cup chicken or veggie stock

2/3 cup milk

Olive oil

Salt pepper 

Method:

Place potatoes and garlic cloves on a parchment-lined baking sheet and roast at 400 degrees for 15-20 minutes, until soft

Heat olive oil in a stock pot. Add chopped onions and sauté until translucent. Add potatoes, garlic, stock and milk. Season and simmer 15 minutes. This is where you can add herbs of your choice, or spice it up with cayenne pepper, you decide. Start with a 1/2 tsp. herbs or1/8 for cayenne and add to your taste.

Using an immersion blender, or working in batches with a blender, puree until smooth. Check seasonings. Serve with fresh herbs – I used rosemary because it’s still growing well for me in October. Great additions: chives, bacon… get creative. Enjoy! 

Modifications: Use vegetable stock for chicken and milk. Use more stock if you don’t want dairy.