Super Bowl Potato Soup

This is the first Super Bowl John and I have ever watched together. We are usually apart, but not anymore! I loved that Indy used local talent in the National anthem and the Halftime Show. I am proud to say I was a part of the Indianapolis Children's Choir, Butler Chorale, and Indianapolis Symphonic Choir. John and I didn't want to do anything special because we had a lot of work to do still for the week. I decided to make potato soup.

Roasted Garlic (added to the soup at the end of cooking)

Take one bulb of garlic and cut off the top exposing the individual cloves

Put in foil and drizzle with olive oil

Wrap in foil

Roast at 425 for 40 minutes

When finished, let cool

Squeeze from the bottom and the individual bulbs should slide out

Potato Soup

Saute 1/2 a large yellow onion in 3 tablespoons olive oil

Dice one bag of celery and add to onion

Add 1 tablespoon fresh rosemary

Add salt and pepper to taste

Add 1 tablespoon smoked paprika 

Add 1 carton of vegetable stock

Add the equivalent of water

Add 5 potatoes of your choice, diced

Bring to a boil and lower to medium heat

When garlic is done, add to the soup

Use an immersion blender to blend the soup. Don't over blend. You will still want chunks of potatoes. My blending the soup, the broth will become thicker

Add baby kale when you are about ready to serve

John enjoyed this soup and is taking leftovers to work for lunch. I used a combination of yellow and red potatoes. I liked the combination of colors. This is a simple recipe that will fill you up on a cold night.

Happy Cooking!