Roasted Potato Soup

{I have said many times that I am not, and have no desire to be, a food blogger. But I love food, and sometimes, I have to record a recipe or blather about baking. My apologies.}

Have you ever had the privilege of reading a recipe review that looks something like this:

"It was terrible! I substituted baby formula for the half and half and didn't use any salt. I also omitted the potatoes and used soft pretzels instead. I will never ever EVER make this recipe again!!?!"

Okay, so you didn't make the recipe you made...something. Maybe it was edible. Presumably didn't kill you, since you wrote the review. I know some of them aren't quite that bad, but it's frustrating to read a review and then hear about how great it was . . . after they totally changed the recipe!

Anyway, I felt like a bit of a recipe Frankenstein Friday night while making potato soup inspired by this Barefoot Contessa recipe. I saw the episode in the week (ironing + Food Network gets the ironing done, okay), promptly forgot about it, then re-remembered it Thursday night (i.e. the day I do my grocery shopping when the getting new stuff ship had long sailed). But I thought it might be a fun way to spruce up "boring old" potato soup, which was already on the menu for Friday.

So, instead of leeks, I used onions. And boring old russet potatoes. And veggie broth. And no arugula. Or crime fraiche. Or crispy shallots.

So this is what I did do. No process pics, because I didn't know how much I was going to enjoy my concoction to know that I needed to document it.

2.5 pounds of potatoes (I eyeballed a quarter of a 10-lb bag.)

2 medium onions

2 quarts (8 cups) of vegetable broth (I used homemade, but you could use store bought or chicken)

Whole milk to taste (again, what I had; you could use half & half or cream or whatever)

Thyme -- a few sprigs

Salt & Pepper to taste

1. Peel potatoes and cut into large chunks. 

2. Dice onions into large chunks.

3. Coat onions and potatoes with oil, salt and pepper. Spread on baking sheet. Add thyme on top.

4. Roast in 400* oven for 45 minutes or until cooked and golden brown

5. Remove thyme twigs

6. Transfer potatoes and onion mixture to food processor in batches (I used 2) with a little broth. At this point, you do not want a smooth mixture, but a chunky one. Transfer to a pot or Dutch oven, and add the rest of your broth.

7. Simmer and season to taste. I made the soup mid-afternoon and let it simmer for a couple of hours, but it would be just as good after 20 or 30 minutes. A bit before serving, add milk to taste -- we don't do a super creamy soup, so I used maybe 1/4 cup (eyeballed, of course). Honestly, it was pretty good without it, if you're a non-dairy person.

8. Try not to eat it all before you serve.

On Friday night, I served it with a salad and crusty artisan bread. I ate leftovers with a sprinkle of cheddar. I can't help but feel like the dish calls for some good white cheddar, or maybe a grilled cheese or another toasty sandwich on sourdough. Yum!