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Garlic Roasted Red Skin Potato Soup



Garlic Roasted Red Skin Potato Soup
Number of Servings: 6 Total Preparation Time: 1 hour
Actual Cooking Time: 1 hour Source: HeatherMiller
Food Groups: Dairy, Vegetables, Protein
Meal Type: Soup & Stews
Nutrition Content: Good Source of Calcium
Origin: American
Special Features: Kids Love It, Kids Can Help Make It , Make Ahead

A hearty potato soup that will warm you up on those winter nights.

Ingredients:

6 cups red skin Potatoes, sliced in to 1-inch pieces
1/2 red Pepper,washed,seeded, and cut in half
3 large Garlic cloves, minced
3/4 cup green Onions, chopped (1/4 cup for garnish)
2 tablespoons Olive oil
1 1/2 teaspoons Salt
1/4 teaspoon seasoned Pepper
1/8 teaspoon crushed red Pepper
3 slices Bacon
1 (14.5 oz) can vegetable or chicken Broth
1 (12 oz) can fat-free evaporated Milk
1 cup shredded sharp Cheddar cheese (1/4 cup for garnish)
1 tablespoon sour Cream

Preparation:

1)Heat oven to 400 degrees. Cut washed potatoes (skin on) into 1" pieces. Place in large mixing bowl with red pepper, garlic, green onions, olive oil, salt, pepper, and crushed red pepper; toss until potatoes are well coated. Dump potatoes in a 13x9" pan; spread out into one layer. Roast for 40 min. Flip twice with spatula during cooking.

2) While potatoes are roasting. fry bacon until crisp. Drain on paper towels. Crumble and set aside.

3) When potatoes have finished roasting, remove from oven. Place red pepper in small glass bowl covered with plastic wrap. Allow skin to soften and remove skin.

4) Place potato mixture, chicken broth and evaporated milk in a large saucepan. Stir gently to combine. Remove 1 1/2 cups of potato mixture and the skinned red pepper; pour into container of electric blender. Process until smooth. Return to saucepan.

5) Stir in bacon and cheese. Heat thoroughly over med-low heat (do not boil). Just before serving, stir in sour cream.

6) Garnish each serving with remaining cheese, bacon and onions.

Enjoy!


Nutrient Information
Calories: 302
Total Fat: 13 g
Saturated Fat: 6 g
Polyunsaturated Fat:
Monounsaturated Fat:
Sodium: 834 mg
Carbohydrates: 33 g
Protein: 15 g
Fiber: 4 g
Vitamin A: 179 RE
Vitamin C: 37 mg
Calcium: 365 mg
Iron:

Cook's Notes:

To reduce the sodium in this recipe, use low-sodium broth and/or cut the amount of salt added by half or two-thirds.
To reduce the fat content, use reduced fat cheddar cheese and low-fat sour cream.