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Blender Roasted Potato Soup

Servings 4
Author Emily @ Zen & Spice

Ingredients

  • 2 russet potatoes sliced into chunks
  • 1 large carrot sliced into chunks
  • ¼ yellow onion sliced into chunks
  • olive oil for drizzling salt and pepper
  • 3 cups chicken broth
  • 2 cups milk
  • ½ tsp garlic powder
  • ½ black pepper
  • ½ tsp salt + more to taste
  • Red pepper flakes + parmesan for garnish

Instructions

  1. Preheat your oven to 400 degrees F. Combine the potato, carrot, and yellow onion in a large bowl. Drizzle with olive oil and season with salt and pepper. Spread onto a baking sheet and roast for 30 minutes, until the veggies are easily pierced with a fork. Remove from oven.
  2. Allow the veggies to cool for a few minutes. Add the chicken broth, milk, garlic powder, black pepper, and salt. Whirl on a low setting to combine. Add the roasted veggies slowly to the blender on a low setting. Place the lid on the blender and raise the speed up to medium high until creamy.
  3. Pour into four bowls and top with a sprinkle of red pepper flakes and parmesan.