One can never have too many ideas for soups. The obvious is that they are warming and hearty for winter weather. But they are also usually inexpensive. Any budget finds relief in a few meals of soup every week. What I love most about this potato soup is the cheesy crouton.

It is Cooking Light Virtual Supper Club time and this month is hosted by Val of More Than Burnt Toast with the theme Warm Up to Winter. And that is exactly what we have done. This is a treasure trove of satisfying winter recipes.

 

Visit everyone and see the wonderful food.

Val at More Than Burnt Toast has the main course. English Cottage Pie.

Susan selected this appetizer to share. And who doesn't love artichoke dip. Cheesy Spinach Artichoke Dip.
Shelby at Grumpy's Honeybunch brings  Haricots Vert with Bacon
Sandy Red Wine Marinated Beef Stew.

Jerry at A Life Lived made this favourite of all winter desserts, Warm Gingerbread with Lemon Glaze

Roasted Garlic and Shallot Potato Soup with Cheesy Croutons

• 5 whole garlic heads, unpeeled
• 3 1/2 tablespoons olive oil, divided
• 1 1/4 teaspoons salt, divided 
• 1 teaspoon freshly ground black pepper, divided
• 10 shallots, unpeeled (about 3/4 pound)
• 2 cups coarsely chopped onion 
• 1 cup dry white wine 
• 3 cups fat-free, less-sodium chicken broth
• 2 cups (1/2-inch) cubed peeled baking potato (about 3/4 pound) 
• 1 teaspoon chopped fresh thyme
• 1 cup 2% reduced-fat milk 
• Croutons:
• 16 (1/2-inch-thick) slices French bread baguette
• Cooking spray
• 3/4 cup (3 ounces) crumbled blue cheese
• 2 tablespoons grated fresh Parmesan cheese 

1. Preheat oven to 400 F.
2. To prepare soup, remove white papery skins from garlic heads (do not peel or separate cloves); cut off tops, leaving root ends intact. Place garlic in a shallow roasting pan. Drizzle 1 tablespoon oil over garlic; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover with foil. Bake at 400 F for 20 minutes. Add shallots to pan. Drizzle 1 tablespoon oil over shallots; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and bake for 25 minutes or until tender and browned. Cool. Squeeze garlic to extract pulp; peel shallots. Discard skins. Set garlic pulp and shallots aside.
3. Heat 1 1/2 tablespoons oil in a Dutch oven over medium heat; add onion. Cover and cook 15 minutes or until lightly browned, stirring occasionally. Add garlic pulp, peeled shallots, and wine. Reduce heat; simmer, uncovered, 5 minutes.
4. Stir in broth, potato, and thyme; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender. Cool slightly. Place half of potato mixture in a blender; process until smooth. Pour pureed mixture into a large bowl. Repeat procedure with remaining potato mixture.
5. Return pureed mixture to pan; stir in milk, 3/4 teaspoon salt, and 1/2 teaspoon pepper into pureed mixture. Cook over medium heat 5 minutes or until thoroughly heated.
6. To prepare croutons, place bread slices in a single layer on a large baking sheet. Lightly coat tops of bread with cooking spray. Bake at 400 F for 8 minutes or until lightly browned. Sprinkle cheeses evenly over bread slices, turning once. Bake 3 minutes or until cheese melts. Serve warm with soup.

Cooking Light
MARCH 2003