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It never fails. Whenever we return from a book tour, I get the sniffles. Then I get the sneezes. Then I start getting whine-y. Then Brent reminds me that I’m not the first person ever to suffer from the common cold. Then I bite his head off because there’s nothing common about me. (I’m a little delirious by this stage.)

Garlic, as most folks know, has strong antibacterial and antiviral properties. When I get sick I try to get as much garlic in me as possible. However, when I get sick the last thing I want to do is cook. So in lieu of eating raw garlic straight out of the root cellar, I’ve devised the laziest ever garlic soup. It also happens to be one of the best garlic soups I’ve ever tasted. (And that’s not just because I can’t taste anything when I get sick.)

In addition to the garlic, this soup also has onions (antiviral) & hot pepper (which acts as an expectorant.) And potatoes & bacon (because they’re awesome.)

So what makes it “Lazy?” Well, it only dirties up one baking sheet (none, in fact, if you use a tin foil liner) and a Vitamix or blender. Yep…that’s it. There’s no peeling garlic, no onion tears, no sautéing in a sputtering pan, no boiling potatoes in a pot, no spattering simmering. Just  a baking sheet and your Vitamix. (And a microwave to re-heat it, if not using a Vitamix.)

Here. Watch how in these step-by-step photo instructions. (btw, these photos are for a double batch. This last cold was a doozy) The full recipe is at the bottom of this post.

First slice across the stem end of 1-3 bulbs of garlic…use as much as you dare, or your spouse/friends/colleagues/dog will permit. The stem end is the end without the squiggly roots on it. You don’t want to take of too much…just enough to expose the interior of the cloves. That’s it! No peeling, chopping, mincing, smushing…nothing. Just one cut across the top of the bulb.

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Next, chop your potatoes…any kind…into roughly the same size as the bulbs of garlic. If you use new potatoes, you won’t have to chop them at all. Which is really lazy, and I heartily endorse that. Chop the onions into halves or quarters depending on their size. Again, they should be the roughly same size as the bulb of garlic. I’m sorry for this…but you will have to peel the onions. But chop them into quarters first and the outer layer should come right off. That’s as easy as I can make it for you.

Okay, now for the super lazy part. Usually, when roasting garlic, potatoes…or any veggie…this is when you’d brush them with olive oil and toss them to coat. That gets your hands really messy. Or dirties up a brush. So instead, just lay strips of bacon on top of your potatoes onions and garlic. As it cooks, the fat from the bacon will help brown the veggies and keep them from drying out. It’s especially important to make sure the bacon covers the exposed ends of the garlic bulbs. Those precious precious bulbs. Before you slide the tray into the oven, sprinkle it with red pepper flakes and some coarse salt.

 

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Let it roast away until the edges of the veggies are browned and the bacon is crispy.

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OMG. Clearly, that’s short for for “Oh My Garlic.” How luscious does this roasted garlic bulb look?

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Once roasted, set the bacon aside & transfer the potatoes and onions to your Vitamix or blender. Don’t just slide it all off the tray into the blender…there’s a little too much bacon fat for that. Leave that behind in the pan and discard or save for another use . (You may have to work in batches depending on your blender’s size.) The garlic cloves should be a paste consistency. Squeeze them out of their skins and into the blender with the other veggies.

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This all looks like a big mess. But trust me. Those blackened bits of potato skin and onion add all the flavor.

 

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Finally, just add the stock to the blender and whizzzzzz it smooth. Note: when blending potatoes, it’s important not to fill the blender more than half full…including liquid…or you may burn out your engine. I don’t know why this is. Something about blending potatoes and rice really poses a challenge to blenders. I think they have a complicated history.

Now, if you’re using a Vitamix, blend it on the soup setting and it will automatically come out smooth, creamy and piping hot. If you’re just using a boring old blender, (no offense to boring old blenders,) pulse it smooth, pour it into a bowl, and heat it up in the microwave. Do not…I repeat: do not dirty up another pot just to heat it up. That goes against every lazy bone in my body. And I have a lot of them.

Oh yeah…before serving (yourself) crumble the bacon on top. But I didn’t really have to remind you of that, did I?

For more “Lazy Recipes” check out “Josh’s Lazy Scrambled Eggs,” and “Josh’s Even-Lazier-Than-No-Knead Bread.

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Josh’s Lazy Roasted Garlic & Potato Soup

Summary

This roasted garlic & potato soup is a certified cold-killer, but it also tastes great for any winter supper.

Prep time: 5 Min
Cook time: 40 Min
Total time: 45 Min


Ingredients:

1 ½ lbs small new potatoes, washed but unpeeled
2-3 full bulbs of garlic, with ¼ inch cut across stem end to expose cloves.
2 medium onions chopped into quarters
3 pieces of bacon
2-3 teaspoons red pepper flakes
coarse salt to taste
4-6 cups chicken stock

Directions:

Preheat oven to 400F.

Place potatoes, garlic bulbs and onions close together on foil lined baking sheet. Drape bacon slices across top, being sure to cover exposed ends of garlic cloves. Place in oven. Roast until edges of potatoes and onions are browned, and bacon is crispy.

Add 3 cups of the chicken stock to blender. Transfer onions and potatoes to Vitamix or blender. Do not fill blender more than half full at anytime. Depending on the size of your appliance, you may have to work in batches. Using your fingers, squeeze the contents of each roasted garlic clove from its skin, into the blender.

Puree mixture to desired texture. Add more stock if soup seems too glue-y. If using a Vitamix, be sure to cycle on the soup setting so mixture stays hot. If using a blender, pour soup into serving bowl and microwave until steaming.

Comments42

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  • By: Linda Miller

    Thank you. Great recipe. But, if you use aluminium foil, please wash and recycle the aluminium (Australian spelling) foil. The process of making it is foul and polluting. BTW Today is the day when I refuse to accept any plastic wrap.

  • By: Ann

    Can’t wait to try this delicious soup!!!

  • By: Kris

    Made exactly as written except warmed the broth Ina pit and let the cooked potatoes etc soften in the hot stock a little bit before using an immersion blender (worked fine). So earthy and delicious! Delicious, easy, and healthful meal. Thank you!

  • By: Lorraine

    Followed virtually verbatim but added a bit more bacon and a bit of boullion….rocked….it’s a keeper!

  • By: Lynn Bishop

    I turned out a little like potato glue. I’m not sure what I did wrong.

  • By: fifidelrey

    I left too many burnt bits in mine and now that’s all I taste – is there any trick to fix it? Thanks

    • By: Dr. Brent

      Unfortunately that burnt taste permeates everything just like when you scald something on the bottom of the pot

    • By: Joe

      ADD SOME PEANUT BUTTA! That’s what i do with burnt tomato sauce anyways.

  • By: Cat

    I finally got around to making this with cauliflower, and it was delicious! Since the garlic is the star of the show, you can barely tell the difference between the potatoes and cauliflower. Yum!!!

  • By: Marcia Suminski

    Second time in a week that I am making this. It is so easy and really no mess to clean up. All my friends, who have sampled it, love it.

  • By: Lane

    Made this tonight. It was tasty but next time I would do the following:

    Toss the potatoes, onions and garlic in olive oil before putting the bacon on top. I had five slices but it wasn’t really enough to lubricate everything so some of it was kind of dry.

    I’d cover it with some tin foil for a bit. My bacon cooked far quicker than everything else, which meant it was burnt by the end.

    It took longer than 40 minutes to cook, and I think I could have gone longer even to caramelize the garlic and onions.

    I would heat the chicken stock before adding it to the blender. I poured mine straight in from the box thinking that it would cool the soup enough to eat it, but it was too cool and I had to microwave it to bring the temperature up. Microwaving freshly made soup kinda sucks.

    I grated a little cheese on top.

    This better cure my cold.

  • By: Jane

    Ha Ha….it said it was soap!!!!!! I never say bad words to have to put soap in my mouth. I might not need this “soap” recipe! Got to be good Santa is coming!

  • By: Julie

    Delicious!! We made this on Sunday and it was just wonderful!

  • By: Cat

    I bet this would be amazing (and low carb!) made with roasted cauliflower!

  • By: CJ

    sounds yummy – not only good to cure sniffles and cold symptoms; but it sounds really delicious esp. on a cold winter’s day…to cuddle up with a good book (bucolic plague), in your pj’s and a good cup of this lazy soup. now, that is a perfect “lazy” day.. 🙂

  • By: cat1110

    I just made this and it is mind-blowingly good! Couldn’t be easier to make!

  • By: Adele

    even lazier. i had leftover roasted, and frozen, pumpkin which I used in place of the potatoes. similar consitency, just a bit lighter probably, but i think you’ll all like that too

  • By: Laurie Mann

    Yum. Add some cheese to that and it would be all of my favorite things in the same soup!

  • By: Linda

    The recipe calls for 3 pieces of bacon, but your picture shows 6 slices. I’m figuring it was a typo-yes?

    • By: Josh Kilmer-Purcell

      Hi Linda…as we mentioned in the text, the photos are for a double batch. 3 pieces is all you need for a single batch.

  • By: Kay Boesen

    This sounds delicious. However shouldn’t the recipe be a soup not “soap”. Merry Christmas!! Kay Bo

  • By: Elaine

    I made this on a snowy Maine day…it is delicious and so so easy. Thanks for the recipe…it’s a winner.

  • By: Dale

    That looks amazing and may be just the thing I need on this snowy (ugh!) day! Thanks!

  • By: Liz

    There are days when the word “lazy” in a recipe title is a winner! Thanks

  • By: Tony Garrison

    If an immersion blender won’t work, could I use the food processor? I don’t own a blender.

  • By: Julie

    Everything about this looks awesome! And awesome-ly easy. And even more awesome because there is NO heavy cream being used. Sigh………

  • By: Kim

    This needs some grated cheese on top before the bacon gets crumbled up and added 🙂

  • By: Valerie Goodman

    Keep up the lazy work, Josh! I hope all your lazy efforts culminate in a lazy cookbook (all in lazy time, of course!) What a boon it will be for lazy folks everywhere!

  • By: Melinda Pajak

    Sounds fabulous. I must give it a try. My family loves BACON so any soup where it is an ingredient is a winner.

  • By: Monica H.

    Thank you, Josh! I have a virus I just cannot shake and have exhausted all of my home remedies (you can only drink just so much tea, honey and whiskey!). After 12 weeks of various treatments, maybe your soup will do the trick! Making this tonight!

  • By: MarthaS

    Could you use a submersion hand blender? Would the potatoes be soft enough?

    • By: Pat

      No, an immersion blender would not work well at all!

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