Recipe: Yukon Gold Potato and Roasted Garlic Soup (using a hand blender)

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)