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My review
Roasted Garlic Potato Soup with Smoked Salmon
Jordan VanDijk
"Savory and hearty, this soup will make you crave for more!"
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Ingredients
1 h 20 m servings 336 calsOriginal recipe yields 5 servings (5 cups )
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Directions
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Prep
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Cook
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Ready In
- Preheat an oven to 375 degrees F (190 degrees C).
- Cut off the top of the head of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. You may need to trim individual cloves along the sides of the head. Brush the cut cloves with 1 tablespoon of olive oil, then nestle the head into a piece of aluminum foil. Bake in the preheated oven until the cloves are tender and nicely browned, about 25 minutes.
- Remove roasted garlic from oven, open foil and allow to cool slightly. When the garlic is cool enough to handle, cut the heads in half horizontally so that all of the cloves are exposed. Squeeze both halves to release the roasted cloves into a medium bowl.
- While the garlic is roasting, heat the remaining 1 tablespoon olive oil in a large saucepan. Stir in the onion and the carrot and cook, stirring, until soft, about 5 minutes. Pour the chicken stock into the saucepan and add the potatoes, rosemary, and thyme. Bring the soup to a simmer over medium heat and cook until the potatoes are tender, about 20 minutes.
- Remove about 1/2 of the potatoes from the pot and reserve. Place the roasted garlic cloves into a blender and add the soup, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the contents moving before letting it run. Puree the soup, in batches, until smooth. Pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
- Stir the reserved potato cubes, heavy cream, and smoked salmon into the pureed soup and bring to a simmer. Serve, hot, with a sprinkle of green onion.
Footnotes
- Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 336 calories; 19.9 g fat; 33.7 g carbohydrates; 7.7 g protein; 53 mg cholesterol; 690 mg sodium. Full nutrition
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Reviews
Read all reviews 1826 Ratings
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Most helpful positive review
2/23/2009
Delicious! This was so good and healthy! I substituted milk for heavy cream. Very good! Thanks!
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2/23/2009
Delicious! This was so good and healthy! I substituted milk for heavy cream. Very good! Thanks!
1/8/2009
This is good, although because of a garlic allergy I use sauteed onion instead. Salt is not needed because smoked salmon is quite salty. Celery is a good addition to this recipe or even a few pe...
4/3/2009
This recipe was delicious! The longer the soup simmers the more it will take on the smoked salmon flavor - great for cold and rainy days!
2/1/2009
Wow! This was absolutely divine! I am vegetarian, so I used veggie broth instead of chicken, and smoked tofu instead of salmon. In fact, I think it would be equally as delicious without the smo...
8/1/2011
This is a great recipe that I've made twice now to rave reviews. I make a similar soup that uses ham instead of salmon, and both are now part of my regular rotation of favorite soups.
4/12/2011
Great soup! Quick and easy. Salmon is really expensive where I live, so I just cut up some smoked ham instead. Also delicious!! Will make again.
6/16/2010
I love this soup, and sometimes make it with other smoked fish, like smoked trout or bonito. Or mixed seafood for a nice seafood chowder. Might I suggest for those who are vegetarian or Vegan,...