Go Back
Marissa Bolden

Roasted Potato Soup

Creamy roasted potato soup with celery, onion, bay leaves, and a velvety flour-and-butter base.
Print Recipe Pin Recipe
Servings: 8
Ingredients Method

Ingredients
  

  • 4 russet potatoes
  • 2 tablespoons butter for soup base
  • 2 tablespoons butter for roasting
  • 1 yellow onion sliced
  • 3 celery stalks sliced
  • 2.5 tablespoons flour
  • 1 cup vegetable stock plus more to thin soup
  • 2 –3 cups half and half
  • 2 tablespoons salt divided: 1 Tbsp for boiling, 1 Tbsp for soup/roasting
  • 2 teaspoons black pepper
  • 1 tablespoon garlic powder
  • 2 bay leaves

Method
 

  1. Cook Potatoes:
  2. Place the potatoes in a pot and cover them with cold water. Add 1 tablespoon of salt. Bring to a boil, then reduce heat and simmer for 20 minutes until tender. Drain the potatoes and place them on a baking sheet.
  3. Roast Vegetables:
  4. Cut the potatoes in half (or split them). Add the sliced onions and celery to the baking sheet. Sprinkle the vegetables generously with salt until they look "crispy" (likely meant to season well). Roast the vegetables in the oven for 20 minutes at 375°F.
  5. Make the Cream Base (Roux):
  6. In a saucepan on the stove, melt 2 tablespoons of butter. Stir in the flour to create a roux. Gradually whisk in the vegetable stock until the mixture is smooth. Add the half and half and bay leaves, and continue to whisk until combined.
  7. Combine and Finish Soup:
  8. Once the potatoes are tender from roasting, place them directly into the cream base and mash them slightly to begin thickening the soup. Remove the bay leaves. Take out the roasted celery and onions, roughly chop them into bite-sized pieces, and stir them back into the soup along with the garlic powder. Stir until the soup reaches your desired consistency. Adjust the salt and pepper to taste. If the soup is too thick, thin it out with additional vegetable stock.