Roasted Potato Soup
Leeks, which are in the garlic and onion family, can be somewhat expensive. For an economical and tasty alternative to the leeks, substitute 1 bunch of green onions in this Roasted Potato Soup recipe.
6 russet potatoes, peeled, chopped
2 Leek bulbs, white and light green parts only, chopped
2 onions, chopped
1 clove garlic, minced
1 carrot, sliced
1 medium stalk celery, chopped
4 chicken bouillon cubes
1 Tbsp chopped fresh parsley or 1 teaspoon dried parsley
5 cup water
1/2 cup butter or margarine, melted
1 (12-ounce) can evaporated milk
Preheat oven to 450°F. Spray a baking sheet with cooking spray. Place potatoes, leeks and onions on prepared baking sheet; spray vegetables lightly with cooking spray.
Roast vegetables, turning frequently, until golden brown, about 25 minutes. Place in a large saucepan. Add garlic, carrot, celery, bouillon, parsley and water.
Bring mixture to a boil over medium-high heat; reduce heat. Simmer, stirring occasionally, until vegetables are tender, about 15 minutes.
Add butter and evaporated milk to saucepan; stir. Cook until heated through, about 5 minutes. Ladle into soup bowls.
Roasted Potato Soup tip: After the potatoes are peeled and chopped, keep them crisp and white by placing them in cold water until ready to roast.