keljonma
Epicurean Goddess
My Potato, Roasted Garlic, and Carrot Soup
1 bulb of garlic
4 additional cloves of garlic
2 tsp garlic powder
4 carrots, peeled and quartered
6 russet potatoes, peeled and cut into large chunks
9 cups water
1 large onion, peeled and diced
2 tsp dried rosemary
2 tsp dried parsley
2 tsp dried chives
2 tsp kosher or sea salt
1 tsp black pepper
3/4 c milk
4 T unsalted butter
1/2 cup flour
4 oz grated sharp cheddar cheese
Trim the ends of the cloves of 1 bulb of garlic, wrap in foil and bake at 375 until garlic is tender and can be easily pierced with a fork. Or you can peel and separate all the cloves before roasting if you prefer. If baked whole, plop out the roasted cloves, dice them and put into the soup pot.
Put all the rest of the ingredients into the soup pot except the milk, butter, flour, and cheese. Bring to a boil. Simmer until potatoes and carrots are tender.
Meanwhile, make a white sauce by melting the butter and whisking in the flour. Cook over low heat until well mixed and flour dissolved. It will be really thick. Whisk in the milk, again making sure all lumps of flour are gone. Add some of the broth from the soup, and, if necessary, keep adding until the consistency is more like a sauce. Make sure there arent any flour lumps. Slowly stir the white sauce to the soup pot.
Heat until the soup is hot and stir in the cheese. Serve.
1 bulb of garlic
4 additional cloves of garlic
2 tsp garlic powder
4 carrots, peeled and quartered
6 russet potatoes, peeled and cut into large chunks
9 cups water
1 large onion, peeled and diced
2 tsp dried rosemary
2 tsp dried parsley
2 tsp dried chives
2 tsp kosher or sea salt
1 tsp black pepper
3/4 c milk
4 T unsalted butter
1/2 cup flour
4 oz grated sharp cheddar cheese
Trim the ends of the cloves of 1 bulb of garlic, wrap in foil and bake at 375 until garlic is tender and can be easily pierced with a fork. Or you can peel and separate all the cloves before roasting if you prefer. If baked whole, plop out the roasted cloves, dice them and put into the soup pot.
Put all the rest of the ingredients into the soup pot except the milk, butter, flour, and cheese. Bring to a boil. Simmer until potatoes and carrots are tender.
Meanwhile, make a white sauce by melting the butter and whisking in the flour. Cook over low heat until well mixed and flour dissolved. It will be really thick. Whisk in the milk, again making sure all lumps of flour are gone. Add some of the broth from the soup, and, if necessary, keep adding until the consistency is more like a sauce. Make sure there arent any flour lumps. Slowly stir the white sauce to the soup pot.
Heat until the soup is hot and stir in the cheese. Serve.
I loved your description "bread pudding" - very accurate! 
