Ingredients
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6 potatoes, peeled and cut into 1 inch pieces
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2 tablespoons olive oil, divided
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½ teaspoon ground black pepper
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1 onion, chopped
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6 cloves garlic, peeled
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3 cups chicken broth
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1 cup water
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1 cup whole milk
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salt to taste
Directions
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Preheat oven to 425 degrees F (220 degrees C).
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Place potatoes in a shallow roasting pan and drizzle with 1 tablespoon olive oil. Sprinkle with pepper; stir to coat. Bake for 25 minutes, or until potatoes are browned. Reserve 1 cup of roasted potatoes.
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In a 3 quart saucepan heat remaining oil; saute onions for 5 minutes. Add potatoes and garlic and stir in broth and water. Bring to a boil, reduce heat and simmer, uncovered, for 20 minutes.
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Spoon half of broth mixture into a blender; blend until nearly smooth. Repeat with remaining mixture; return all to pot. Stir in milk and season with salt to taste. Ladle into bowls and top with reserved roasted potatoes.
Nutrition Facts (per serving)
| 241 | Calories |
| 6g | Fat |
| 43g | Carbs |
| 5g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 241 | |
| % Daily Value * | |
| Total Fat 6g | 8% |
| Saturated Fat 1g | 7% |
| Cholesterol 4mg | 1% |
| Sodium 479mg | 21% |
| Total Carbohydrate 43g | 16% |
| Dietary Fiber 4g | 15% |
| Total Sugars 5g | |
| Protein 5g | 10% |
| Vitamin C 16mg | 18% |
| Calcium 71mg | 5% |
| Iron 1mg | 4% |
| Potassium 730mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
