YUKON GOLD POTATO AND ROASTED GARLIC SOUP
Source: Cuisinart
Makes eight cups (8 servings)

Creamy and satisfying, yet surprisingly low in fat.

1 ounce peeled garlic cloves (8 - 12 cloves0
2 teaspoons extra virgin olive oil
1/2 tablespoon unsalted butter
1 medium onion (5 ounce), peeled, cut in 1/2-inch pieces
1 carrot (2 ounce), peeled, cut in 1/2-inch pieces
1 rib celery (2 ounces), peeled, cut in 1/2-inch pieces
3 1/2 cups fat free, low-sodium chicken or vegetable stock
2 cups water
2 pounds Yukon gold potatoes*, peeled, cut in 1/2-inch slices
1 teaspoon herbs de Provence
1/2 cup evaporated fat free milk or half-and-half
1 teaspoon kosher salt
1/2 teaspoon ground white pepper

Preheat oven to 375 degrees F.

Place cloves of garlic in the center of a 12-inch square of foil, drizzle with 1 teaspoon of the olive oil and toss to coat. Wrap the foil around the garlic and fold or crimp to seal. Roast until garlic is tender, about 1 hour. Cool slightly before using. (Garlic may be done ahead, and will keep in a resealable container for 5 days in the refrigerator.)

While the garlic is roasting, heat remaining olive oil with butter in a 3-3/4 quart Cuisinart® Saucepan over medium heat. Add the onion, carrot, and celery. Reduce heat to low, cover loosely and cook until vegetables are tender but not browned, 8 to 10 minutes.

Stir in the stock, water, potatoes, herbs de Provence, and roasted garlic. Raise heat and bring to a boil. Reduce heat to medium low and simmer, loosely covered, until potatoes are tender, about 20 minutes.

Turn off heat and let sit for 2 to 3 minutes. Insert the Cuisinart® Quick Prep® Hand Blender and process on Lo speed for 20 to 30 seconds, then process on Hi speed using a gentle up an down motion moving the blender slowly throughout the saucepan, until well combined, smooth, and no visible pieces of vegetables remain, about 1 to 1 1/2 minutes.

Add half-and half, salt and pepper. Insert the Quick Prep® Hand Blender and process on Hi for an additional 30 to 40 seconds. Serve hot. Garnish with chopped fresh parsley if desired.

*For a “rustic” soup, it is not necessary to peel potatoes if skins are tender. Take care to scrub the skins well if you decide not to peel the potatoes.

Hand Blenders (click here)