I made my first pecan pie but I didn’t get to taste it so why post it? I have no idea if it worked.
see you in another couple months
Often I purchase a bag of potatoes (or convince someone else to) that doesn’t get used in a timely fashion. Today was one of those days to use what’s in the pantry, and I had two major ingredients on hand: half a bag of potatoes and bulbs of garlic. This is more of a “wing it” recipe than an exact science, but here’s how it went…
Remove the papery outer skin of 2 bulbs of garlic, and cut off the top 1/3rd of each bulb. Wrap foil carefully around each bulb, so that olive oil will not drip out of the bottom. drizzle olive oil over the top of the bulbs, place on a baking sheet or in a small baking dish, and roast in the oven at 400 degrees for an hour.
Cut your potatoes into 1/2”-1” size chunks, about 4 cup, and cut 1 onion into large chunks. Toss the potatoes and onions lightly in oil, and add to the oven half an hour after starting the garlic. I lightly seasoned my potatoes.
Remove the potatoes and onions after 20-25 minutes. Add to soup pot, with 1 bay leaf 4 cups of chicken broth (a 1lb box). Simmer for 20 minutes.
While potatoes simmer, remove garlic and let cool for 10 minutes. Carefully squeeze garlic out of peels, and smash with a fork.
Remove bay leaf from soup, and add garlic paste.
Blend the soup, in batches in blenders, or with an immersion blender. I had to settle for hand mixer.
Stir in 1/2 cup of milk, and 1/2 cup of cheese. You can make a roux first if you are afraid the soup won’t be thick enough. In that case, cook 2 tbsp of flour in 2 tbsp of butter, whisking constantly for 2 minutes. Slowly add the milk to thicken, and then cheese. Pour this mixture into the potato soup and stir until combined. Let stand to thicken.