Roasted Potato Soup
Date: Jun 24, 2013 by Shamara Ray
3 pounds russet potatoes
1 quart light cream
3 chopped garlic cloves
1 ½ teaspoon salt
⅛ teaspoon black pepper
2 cups grated sharp white cheddar
¼ cup chopped green onion
Bake potatoes in a 400 degree oven until tender (about an hour) turning once halfway through baking process. Let potatoes cool. Cut potatoes in half and scoop flesh from the skins.
In a large bowl roughly mash potatoes. Potatoes should be chunky. Stir in 1 cup shredded cheese.
Bring cream, chopped garlic, salt and pepper to a low simmer over low heat, stirring frequently. Do not bring to a boil. Once heated, simmer 10 an additional minutes, continue stirring.
Add ½ the potato mixture to cream. Be careful when adding potatoes to hot cream. Stir to incorporate potatoes and cream. Let simmer 3 minutes, stirring. Add remaining potatoes and stir 3 minutes until incorporated and heated. Soup should be thick and chunky. Add remaining cup of cheese and stir. Remove from heat and stir in green onion.
Ladle soup into bowl and garnish with additional cheddar cheese.