corn chowder

Rosemary Garlic Potato Soup

This recipe was inspired by a Green's Restaurant roasted potato recipe.  It worked great in the crock pot, which is a necessary tool in my busy household.

Serves 8

Advance preparation:

Line two cookie sheets with parchment paper and spray with vegetable oil.

Ingredients:

Two large yams
Two large yukon gold potatoes
One large sweet onion
One head of garlic
1 tablespoon fresh or dried rosemary
2 cups fresh or frozen corn
2 cups of water
1 qt. Vegetable Broth

1. Peel and cube potatoes, yams, and onion.
2. Break apart garlic but leave skins on.
3. Spread out garlic, potatoes, yams, and onion on a cookie sheet.
4. Sprinkle rosemary on both sheets of potatoes.
5. Spray vegetables two times with vegetable spray.
6. Bake at 450 for 20 minutes or until potatoes are turning golden.
7.  Remove from oven and place garlic into a separate bowl.
8.  Place everything else, including the corn, in the crockpot.
9.  Squeeze the garlic out the skins and place it in the crockpot.
10. Add vegetable broth and water to cover everything.
11. Add pepper to taste.
12. Cook on low for at least 4 hours.
13. Right before serving, use a hand blender to mix the soup into a creamier texture.  I leave some chunks for texture.