It seems as Fall will be right on time this year as it has definitely been teasing us the past few days. Nights are getting shorter, mornings are darker which is making it hard to get up early. Leaves are crunching under our feet during our evening walks, and there is that crispness in the air that dances around us. This recipe for Roasted Potato Garlic Soup with Parsley Olive Oil is the perfect meal to welcome our long lost friend back in our lives.
This recipe is another one that I have recently developed for Relish Magazine. It was so much fun to make as potatoes are a favorite vegetable around our house. Not only is this recipe welcoming for the cool months of Fall but it is good for us. During the cooler months, we eat many bowls are soup around our house, and creamy ones are a favorite. We just do not want the extra calories. So I make creamy soups minus the dairy, and this is just another favorite. This soup recipe has so much flavor as it is loaded with earthy russet potatoes, pancetta and lots of garlic. I think you will really enjoy it all season long, and into winter.
Roasted Potato Garlic Soup with Parsley Olive Oil
pounds Russet potatoes
10 thin slices pancetta or 1/2 cup bacon, finely minced
1/2pound shallots, diced
8medium garlic cloves, peeled and kept whole
3tablespoons olive oil
1teaspoon kosher salt
1/2teaspoon black pepper
6cups chicken stock
Parsley Olive Oil
1/2cup Italian parsley, minced
1/4cup olive oil
Preheat oven to 400F. Scrub potatoes clean and peel; cut into 1/2 inch cubes. Combine potatoes, shallots, and garlic together on a large cookie sheet. Drizzle with olive oil, and sprinkle with salt and pepper.
Roast for 20 minutes. Stir, then roast for another 20 – 25 minutes, or until lightly golden brown. Remove from the oven.
Preheat a heavy dutch oven over medium heat. Add pancetta, and cook over medium heat until golden brown but not over crisp, about 4 minutes. Using a slotted spoon, remove the pancetta and set on a paper towel to remove oil. Reserve about 1 1/2 cups of the roasted potatoes, and set aside.
Add remaining potatoes to the dutch oven, stir to combine with the pancetta drippings. Add 5 cups of chicken stock, bring to a boil. Lower heat to simmer, and cook 30 minutes.
While the soup is stewing, make parsley oil by processing parsley and olive oil together in a food processor until smooth. Pour into a bowl and set aside.
Remove potato soup from stove and let cool for 15 minutes. Once cooled, puree soup in batches in a food processor or blender. Return the mixture to the dutch oven. Thin using the remaining 1 cup of chicken stock to desired consistency.
Season to taste with kosher salt and black pepper and stir in reserved potatoes and pancetta. Gently reheat over low heat until warm and serve with a drizzle of parsley oil.