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Comfort food to the max.
For the roasted garlic:
Preheat the oven to 375 F.
Lay the whole bulb of garlic on a piece of foil that’s about the size of a dinner plate. Drizzle the olive oil on top of the garlic. Top with the smoked paprika.
Make a tent over the garlic with the foil and tightly wrap the edges of the foil around it.
Place the garlic on a baking sheet and roast in the oven for about 40 minutes. Remove it from the oven and let garlic cool while making the crispy onion (optional) and potato soup.
For the crispy onion:
Slice the onion quarter into 2 inch pieces. Coat the pieces with the flour.
Heat a small pot on low to medium heat and add the canola oil. Once hot add the pieces of flour coated onion to the oil.
As soon as they turn a golden color, remove the onion from the pot and lay them on a paper towel to drain off the excess oil. Set aside.
For the potato soup:
Peel and cut the potatoes into medium size pieces.
Heat a large pan on medium heat and add the butter. When the butter is melted, add the chopped white onions and stir. Then add the potatoes and flour. Stir to coat the vegetables in the flour. Next add the broth and stir and allow the mixture to heat.
Using the flat part of a small knife, press down on the end of each roasted garlic clove to squeeze out the roasted garlic.
Add all of the pieces of roasted garlic to the pan with the potato mixture. Then add the salt, pepper and milk and stir.
Put a lid on the pan and cook for about 10 minutes until the potatoes are tender.
Then mash and mix the potatoes with a whisk or immersion blender leaving some chunks. If the soup is too thick add a bit more broth.
Stir in the cheese and heat until cheese is nice and melted.
Serve soup hot and top with the green onion. Garnish with the crispy onion (optional).
I have been trying to make beer cheese soup successfully for years and I think it was the addition of butternut squash that sealed the deal. It not only helps with the flavor, but also the consistency. The recipe also calls for one of my favorite beers; Great Lakes Brewery’s Edmond Fitzgerald Porter. Add to that two types of cheddar and Gouda cheese and you’ve got a winner!
When the nip in the air becomes a definite chill then it’s time. It’s time for soup. There is no more comforting or sustaining a soup than Baked Potato Soup with Sausage and Roasted Peppers. When there is a fire crackling in the fireplace and this soup is on the table, all is well in our world regardless of what is going on outside.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!