Earlier in the week, when it was still big-coat cold, I made this soup, inspired by How Sweet It Is’ Potato and Roasted Garlic Soup,

But I changed quite a few things.

WHAT YOU NEED
1 tablespoon olive oil
1 tablespoon unsalted butter
1 yellow onion, diced
 (or, if your onion is ginormous, use ½)
3 pounds Yukon gold potatoes, peeled and chopped
5 cups low-sodium chicken stock
2 bulbs roasted garlic
¼ cup whole milk
2 TBSP plain Greek yogurt
¾ tsp salt
¼ tsp fresh ground pepper

WHAT YOU DO
Then I followed her directions, but used an immersion blender to blend in pot. Served with Turkey sandwiches on Artichoke Bread from The Merry Thought.  The bread was done as a test for an appetizer at the Super Bowl but wow, it is amazing as a sandwich. Continue reading →