My kids go through “white phases.”  Do you know these phases?  When they prefer to eat things only white.  NO MIXING MAMA!

In times like these, I make Creamy Potato Soup.  The roasted garlic is really the key to this recipe so I encourage you to take the time to roast an entire head of garlic.


Creamy Potato Soup
Prep time
Cook time
Total time
Creamy Potato Soup
Recipe type: lunch or dinner
Serves: 4
  • 8  yukon gold potatoes
  • 1 small red onion (or ½ of a large red onion)
  • ½ head of garlic
  • 1 tsp rosemary
  • ½ tsp salt
  • pepper to taste
  • 3-4 cups chicken bone broth
  • coconut oil or ghee
  • Instructions:
  1. Pre-heat oven to 350 degrees.  Drizzle head of garlic with oil, wrap in foil or put in a covered (oven safe) container and bake for 45 minutes to 1 hour.  This makes the soup taste yummy (roasted garlic!) so the time spent waiting for it to bake is worth it.  I suppose you could use crushed garlic in a pinch, but it won't taste quite the same.
  2. Peel and dice potatoes.  Toss in a little oil/ghee, rosemary, salt and pepper.  Put on cookie sheet and place in oven for 30 minutes until tender.
  3. When garlic and potatoes are finished you can saute red onion (diced) in a frying pan for 10 minutes until soft.  Add garlic (squeeze the head of garlic and it should all come out) and 1 cup of bone broth.  Simmer for 5 minutes, then add 3-4 more cups of bone broth and simmer for 5 minutes.  In a blender, blend together the broth and the potatoes.  You may have to do this in batches.  The end result should be a creamy, yummy soup.  Perfect for fall.



Body Care for Kids Book Cover

DIY in Under Five!

Sign up here to receive my free ebook, Simple Body Care Recipes for Kids. This book includes 14 body care recipes for kids with 5 ingredients or less.

Protect your child from the chemicals in personal care products and save money, too!

You have Successfully Subscribed!