Roasted Potato Garlic Soup

I find this to be nice, earthy soup to be enjoyed on a snowy winter day. Don’t worry about the heat of the peppers (or leave them out). They give just a little brightness to the soup without adding a lot of heat.
Similarly the roasted garlic just gives an earthiness not a garlicly taste.


  1. 4 oz. bacon - cut in small pieces
  2. 5 medium potatoes - cubed
  3. 1 head of garlic - tip cut off
  4. 3 medium carrots - diced
  5. 2 stalks celery - diced
  6. 2 medium onions - diced
  7. jalapeno pepper - diced (I include the seeds for a little more pep)
  8. serrano pepper - diced (I include the seeds for a little more pep)
  9. 3 qts chicken stock
  10. 2 bay leafs
  11. Herbs de Provence - to taste
  12. Salt and pepper - to taste


  1. Spread the potatoes in a sheet pan and moisten with olive oil. Season with salt and pepper.
  2. Wrap the garlic in aluminum foil and add to the sheet pan.
  3. Preheat oven to 375º and roast for 30 mins.
  4. Render the bacon in a dutch oven (6 qt) and reserve. Do not discard the fat. If it is excessive you can drain some but leave enough to sautee the aromatics.
  5. Sautee the vegetables until the rawness is gone.
  6. Add the chicken stock, bacon and potatoes, seasonings.
  7. Peel the garlic, dice it and add.
  8. Bring to a boil, reduce to a simmer.
  9. Remove the bay leaves and add back after you blend.
  10. After a few minutes use an immersion blender to make a thick soup. If you want more texture reserve some of the vegetables and add back after you blend.
  11. Let it simmer for a few minutes to meld the flavors and then adjust the seasonings. If you do it before the flavors meld you won’t get an accurate taste.
  12. Simmer until you are too hungry to wait longer.