Roasted Potato Soup

When the winter chill sets in, there’s nothing quite as comforting as a bowl of luxuriously smooth and rich Roasted Potato Soup. Transforming simple roasted potatoes into a soul-warming delight is easier than you think. This hearty soup combines the earthy flavors of roasted potatoes, shallots, and parsnips with the savory crunch of bacon and caramelized onions. It’s a perfect remedy for those cold winter evenings when you’re craving something truly comforting. Let’s dive into this delicious recipe.

SERVES 4
PREP 15 MIN
COOK 1 HR 15 MIN
FREEZE UP TO 3 MONTHS
BEFORE ONION AND BACON ARE ADDED

INGREDIENTS:

• 1 lb (450g) starchy potatoes, such as Russet, cut into 2-inch (5cm) chunks
• 2 tbsp olive oil
• Salt and freshly ground black pepper
• 3 large shallots, coarsely chopped
• 2 garlic cloves, halved
• 1 large parsnip, cut into small chunks
• 3 3/4 cups (900ml) hot vegetable stock
• 4 slices bacon, cut into thin strips
• 1 onion, halved lengthwise and thinly sliced
• 1/4 cup (100ml) heavy cream
• 2 tbsp butter

INSTRUCTIONS:

1. Roast and Simmer: Preheat your oven to 400°F (200°C).
2. Place the potato chunks in a small roasting pan and drizzle them with 1 tablespoon of olive oil.
3. Season the potatoes generously with black pepper and toss them to coat evenly.
4. Roast the potatoes in the preheated oven for approximately 45 minutes, or until they turn golden brown. Remember to turn them occasionally for even roasting.
5. Once roasted, transfer the potatoes to a large pot. Add the coarsely chopped shallots, halved garlic cloves, and chunks of parsnip.
6. Pour in the hot vegetable stock, bring the mixture to a boil, then cover the pot with a lid and simmer for 20 minutes or until the parsnip becomes tender.
7. Prepare Bacon and Onions: While the soup simmers, heat the remaining tablespoon of olive oil in a frying pan.
8. Add the bacon strips and fry them for about 5 minutes until they become crisp. Remove the bacon with a slotted spoon and drain them on paper towels.
9. In the same pan, add the sliced onion along with a pinch of salt.
10. Cook the onions over medium heat for 8–10 minutes, or until they turn dark golden brown and caramelize. Set them aside and keep them warm.
11. Blend and Serve: Remove the soup from the heat and add the heavy cream and butter.
12. Stir until the butter melts and the mixture is well combined.
13. Process the soup in a blender or food processor until it becomes smooth. You may need to do this in batches.
14. If you prefer an extra smooth texture, press the mixture through a fine sieve.
15. Season the soup to taste with salt and pepper.
16. Gently reheat the soup, if necessary.
17. Garnish and Serve: Serve the Roasted Potato Soup in bowls, topped with the crispy caramelized onions and bacon strips.
18. Enjoy this heartwarming soup as a comforting meal on a cold winter day, savoring the perfect blend of flavors and textures.

This Roasted Potato Soup is a testament to the beauty of simple ingredients and the magic of roasting. It’s a dish that will warm your heart and soul with each spoonful. So, gather your ingredients and savor the comforting embrace of this winter classic.