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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.



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