Roasted Garlic Potato Soup

This is a great soup for such a simple recipe! It's even easier when using the potato masher instead of a blender (less clean-up, too). I always end up using at least 4 cups of chicken broth, but it's really up to your preference for how thick you want your soup. Definitely roast your garlic in the pan with the potatoes (I always throw in a couple more cloves than called for). Also, I like to sprinkle some oregano or thyme on the potatoes & garlic mix before roasting for additional flavor. I've done this recipe with peeled potatoes and with skin-on and it comes out great either way. When we have leftover ham, adding it to this soup really kicks it up a notch. Serve w/ homemade garlic parmesan bread. Yummy!! Thank you for the recipe!

Made this with already roasted garlic--just tossed in a number of cloves. It's very good, but I think I'd add ham or bacon next time. I used smaller red potatoes and halved the recipe, so used 6 potatoes. I don't have a blender but I used my trusty food processor and it was fine. Although I generally like larger chunks of potato, I actually wasn't a fan of putting the reserved potatoes on top; didn't like the chunks that way. I think I will process it all next time. Thanks for the recipe!