Roasted Garlic and Potato Soup ~ Crock-Pot

If you read my recipe post for Chicken with 40 Cloves of Garlic, then you know I added some potatoes and onions under the chicken to cook at the same time. 

When the Chicken with 40 Garlic Cloves was finished cooking, I removed the chicken to one bowl and the potatoes, onions and some of the garlic to another bowl.  I reserved those potatoes for this recipe: 

Roasted Garlic and Potato Soup

Ingredients: 

• Roasted Potatoes, Onions, Garlic*
• 1 quart homemade chicken broth**
• 2 additional cups potatoes, peeled & diced
• 1 cup carrots, chopped
• 1/2 cup celery, diced
• 1 1/2 cups water
• 1 Tbsp. Kosher salt
• 1 tsp. ground black pepper

Directions:

• Place previously roasted potatoes, onions and garlic in crock-pot with chicken broth, cover and cook on high for one hour.
• Using a stick blender,*** puree the potatoes and onions to your desired consistency and texture. 
• Stir in the additional potatoes along with the carrots, celery, water, salt and pepper.
• Cover and cook on low for 5-7 hours, or until vegetables are tender. 

Potatoes and onions in chicken broth.

Pureed potatoes and onions in chicken broth.

Finished product! 

Mmmmm! 

  *I really love how easy it was to make this soup using the previously roasted vegetables.  I added extra veggies since I planned on pureeing the roasted veggies, but still wanted a chunkier soup. 

 **I made homemade broth using the bones and the cooking juices from the Chicken with 40 Garlic Cloves.  Store bought broth or stock can also be used. 

***If you don't have a stick blender, a food processor or standard kitchen blender will work.

I really enjoyed this soup.  It was very hearty and had lots of flavor.  We each had two bowls along with sliced French Bread for dipping! 

Even after our hearty portions, there was still about a quart of soup leftover.  I put that in the fridge for leftover night (probably Saturday)!

I'll be sharing this recipe with the following blog carnivals: 

• Food on Friday
• Ultimate Recipe Swap 

Glazed Carrots with Onions

I haven't made this recipe in a while. But the cooler weather has me thinking of lots of yummy, home-cooked, Sunday dinner type foods.

This is a good recipe for holiday meals. Goes well with Thanksgiving Turkey or Easter Ham. But it's also easy enough to use as a side dish for a weeknight meal.

I'll have to remember to make this when I have a bag of baby carrots in the veggie bin that start to not look so appealing. You know, when they start to look a little dried out, but really they're not?

Glazed Carrots and Onions

Ingredients:

• 2 cups baby carrots or whole carrots cut into one inch pieces
• 2 cups chopped onions
• 2 Tbs. butter
• 2-3 Tbs. brown sugar
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1/8 tsp. nutmeg

Directions:

• Cook onions and carrots in a small amount of boiling water, in a covered saucepan. About 8-10 minutes or until crisp tender.
• Drain into strainer, set aside.
• Add butter, brown sugar, salt, pepper and nutmeg to saucepan.
• Cook and stir until combined. About a minute.
• Add the cooked vegetables and toss to coat with glaze.

Now, I've been known to make this without the nutmeg because I wasn't able to find it in my disaster of a spice cabinet. I like the brown sugar both on it's own and with the nutmeg, so it didn't really make a difference to us if I used it or not.

I originally found this recipe in the Better Homes and Gardens New Cook Book. I made a couple of changes to make the dish right for us.

I'm sharing this recipe on Tammy's Recipes weekly In Season Recipe Swap. This week's theme is carrots!