Roasted Vitelotte Potato Soup with Goat Cheese

Name: Roasted Vitelotte Potato Soup with Goat Cheese
Ingredients: 1 ½ pounds vitelotte potatoes or other blue-purple potatoes; 1 ½ pounds vitelotte potatoes or other blue-purple potatoes; 7 ounces red onion; 1 bulb garlic, unpeeled; coarse sea salt and freshly ground black pepper; 4 ¼ cups vegetable stock; 2 tbsp. olive oil, plus more as needed; 2 carrots, peeled and coarsely chopped; ½ leek, sliced; 4 sprigs of rosemary; 3 to 4 ounces goat cheese (chèvre); freshly ground black pepper

Preparation info

Difficulty
Easy

Appears in

Good Soup

By Joris Bijdendijk and Samuel Levie

Published 2023

About

Ingredients

1 ½ pounds vitelotte potatoes or other blue-purple potatoes
7 ounces red onion

Soup
Gluten-free
Vegetarian

Method

Preheat the oven to 400°F.

Coarsely chop the potatoes and red onion. Pull the cloves off the garlic bulb. Place everything on a baking sheet lined with parchment paper. Pour half of the olive oil on top. Add the sprigs of rosemary and sprinkle with salt and pepper. Mix well. Co