January 11, 2011

Roasted Potato & Onion Soup

It's soup weather here in the deep South. Friends, that doesn't happen very often. I took full advantage of that tonight and whipped up some potato soup. Regretfully, I didn't take any pictures because my camera was all the way out in my car, 20 long feet away. Yeah, I'm lazy. But just try to picture it in your mind. I mean, you know what potatoes look like, don't you? Good. Then picture potatoes.

Cut about 5 medium sized potatoes in half lengthwise. Then cut them again lengthwise so that each long strip looks like a triangle. Ok, I really should've taken pictures. Did that make any sense? Basically, just cut the potatoes to create wedges. Not thick wedges, just normal sized wedges. No! Not wedgies! WEDGES! Come on!

Once you've got the wedgies all cut up, spread them out on a baking sheet or roasting pan that's been thoroughly sprayed with Pam or olive oil.

Next, cut an onion in half and cut one half into wedges. Or wedgies. Whichever you prefer. (Also, go ahead and dice the other half of the onion.) Toss the onion wedges on the baking sheet along with the potatoes. Spray all of the wedgies generously with more Pam or olive oil. I used my Misto but Pam works fine too. Sprinkle some salt, pepper, and garlic powder on top and stick them in a 450 degree oven for about 35-45 minutes.

Now go watch an episode of the Office, or wash your panties, or eat icecream, or replace your air filters, or drop the kids off at the pool (good lord, who am i? SHAMELESS, that's who.) About 30 minutes into baking the wedgies, saute the diced onion in a tablespoon or two of butter (I use Smart Balane Olive Oil) and sweat the onions for a few minutes. Add in a tablespoon of minced garlic, but make sure your heat isn't too high (needs to be medium) because you don't want your garlic to burn. Hot. Mess.

It's probably time to pick your wedgie...........s up out of the oven. Just let them cool for a sec.

Here's where you can get creative. I added some mini turkey pepperoni to my sauteed onions and garlic, but I bet bacon would be better. Or pancetta. Mmmmm. But all I had was half a bag of mini turkey pepperoni that I bought because it was so gyot dang cute. So I threw it in. And know what? It was delicious. But if you have bacon, you should use bacon.

Throw in another spoonful of butter and a handful of flour to the sauteed pan of goodness. The flour will help thicken the soup and will marry all that goodness that's in the pan together. You could also use a packet of ranch dressing mix that I bet would be slammin', but I ain't had none of that, so I just used flour. Let that keep sauteeing on medium-low heat.

Now spoon about 3/4 of your pan of wedgies into a food processor. Blend until smooth.

While your wedgies are pureeing, add a can of cream of mushroom soup into the pan with your sauteed junk. Add a little bit of milk.

Your wedgies should be smooth by now. Add the smooth wedgies to the pan and whisk together with the milk and cream of mushroom soup. Add more milk as needed.

Now take the reserved amount of roasted wedgies and add to the soup to make it a little chunky. Taste it to see if it needs some salt. It shouldn't need much since you put salt on the roasted wedgies. I added a little hot sauce too but that's only because I like things spicy. Just ask Mark. I bet a dollop of sour cream or some chives would be awesome. But I ain't had none of that so I added some cheese. It was slammin'.

Make this when your insides are cold. Make this when it's dreary outside. Make this if you have a wedgie. You'll be able to identify. Just make it, okay? I'm going to get another bowl...

1 comment:

kat-tastic! said...

yummmmmmm sounds delish! can't wait to try it when i'm no longer avoiding carbs again (stupid diet).