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Roasted Potato Soup

I LOVE soup! I enjoy making it and eating it, even in the summer! This recipe doesn’t take much time and it is very comforting and delicious!

Roast in a 400 degree oven:

4 cubed potatoes (I used red and butter potatoes)

1 cup sliced carrots

3 pearl onions whole

Place the veggies on a cookie sheet or baking stone with sides, sprinkle with onion powder, dill and my secret spice (*see below*) then drizzle with olive oil. Roast for about 40 minutes until slightly brown and tender. After you remove the veggies from the oven, put half of them in a blender and add a little chicken stock. I use Kitchen Basics Chicken Stock or homemade. Puree and continue to add stock until you get the consistency you like. I like this soup a little thick so I used about 2 cups of stock but you can add more if you want a thinner soup. ENJOY!

MY SECRET SPICE: For those that know me this isn’t a secret at all, haha! I use Red Robin seasoning from the Red Robin restaurant in alot of my meals! It is only $5.00 for a big jar!  If you are watching your salt intake, this is NOT the seasoning for you and if you use it be aware it is salty.

Enjoy your weekend! Look for a new post on Monday!

Debbi K.

roasted vegsoup

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