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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 50 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Preheat oven to 425 degrees F (220 degrees C). | 2. Place potatoes in a shallow roasting pan and drizzle with 1 tablespoon olive oil. Sprinkle with pepper; stir to coat. Bake for 25 minutes, or until potatoes are browned. Reserve 1 cup of roasted potatoes. | 3. In a 3 quart saucepan heat remaining oil; saute onions for 5 minutes. Add potatoes and garlic and stir in broth and water. Bring to a boil, reduce heat and simmer, uncovered, for 20 minutes. | 4. Spoon half of broth mixture into a blender; blend until nearly smooth. Repeat with remaining mixture; return all to pot. Stir in milk and season with salt to taste. Ladle into bowls and top with reserved roasted potatoes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	6		peeled cut	-	-	-	-
olive oil	2	tablespoons	divided	238.68	0.0	0.0	27.0
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
onion	1		chopped	64.0	14.944	1.76	0.16
garlic	6	cloves	peeled	26.82	5.9508	1.1448	0.09
chicken broth	3	cups		234.36	5.67	33.4152	7.8624
water	1	cup		0.0	0.0	0.0	0.0
milk	1	cup		148.84	11.6632	7.686	7.9788
salt	to taste			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.