Serves: 4
Total Calories: 638
1. Preheat the oven to 350°. Slice the top off the garlic head, and put the garlic, cut side up, in a small ovenproof bowl. Drizzle with the olive oil, cover with foil and bake 40 minutes, or until soft. When cool enough to handle squeeze the garlic out of the skins and reserve.
2. Melt the butter in a large saucepan over medium heat and cook the onion, covered, stirring frequently, until limp, about 4 minutes. Add the potatoes, broth, chipotle chile, and the reserved roasted garlic. Cook until the potatoes are soft, about 20 minutes. Transfer the mixture to a blender or food processor and blend until smooth. Return the soup to the pan and bring to a boil, uncovered, stirring frequently over medium-low heat. Add salt. Serve hot, sprinkled with cilantro.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Potato, Garlic, and Chipotle Soup recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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