Yukon Gold Potato and Roasted Garlic Soup

Yukon Gold Soup...I added crisp bacon pieces and green onion for garnish. Submitted by Yukon Gold Soup
Yukon Gold Soup...I added crisp bacon pieces and green onion for garnish. Submitted by Yukon Gold Soup
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Cuisinart original

A hearty soup that can also be served chilled like vichyssoise.


1           ounce garlic cloves (8-12 cloves), peeled

2           teaspoons extra virgin olive oil

12        tablespoon unsalted butter

1           medium onion (5 ounces), peeled, cut into 12-inch pieces

1           carrot (2 ounces), peeled, cut into 12-inch pieces

1           rib celery (2 ounces), peeled, cut into 12-inch pieces

312      cups fat free, low-sodium chicken or vegetable stock

2           cups water

2           pounds yukon gold potatoes, peeled, cut into 12-inch slices

1           teaspoon herbes de Provence

12        cup evaporated fat free milk or half-and-half

1           teaspoon kosher salt

12        teaspoon ground white pepper

Nutritional information

Nutritional information per serving (made with evaporated fat free milk):

Calories 54 (29% from fat) • carb. 6g • pro. 3g • fat 2g • sat. fat 0g • chol. 1mg • sod. 420mg • calc. 67mg • fiber 1g



Preheat oven to 375°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 roasted 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 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, herbes 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 stand for 2 to 3 minutes.

Insert the hand blender into the saucepan, making sure the protective guard is submerged. Blend on Low, using an up-and-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 hand blender and blend for an additional 15 to 20 seconds. Serve hot. Garnish with chopped fresh parsley if desired.