Best Roast Yukon Gold Potato Soup Recipes

ROAST YUKON GOLD POTATO SOUP

Steps:

• Heat olive oil in a pan slowly, add the shallots and allow to sweat until cooked and opaque. Remove shallots and drain, add the Yukon gold potatoes and increase heat, sear the potatoes in the hot oil until caramelized and golden, then add the shallots back to potatoes. Add boiling stock, reserving 1/2 cup, and the garlic to the potatoes, turn down heat to a simmer. Cook until potatoes are soft, add the cream, if desired, and blend. Pass mixture through a fine strainer. Season, to taste, with salt and pepper.
• Boil the remainder of the stock, add the small garnishing potatoes and cook quickly. Then add the chopped truffle and butter. Reduce the stock until an emulsion coats the vegetables. Top the dish with chives.
• To serve, top soup with garnish and sprinkle with chives.

ROASTED YUKON POTATOES WITH ROSEMARY

Steps:

• Preheat oven to 425 degrees F.
• Toss the potatoes, garlic, and rosemary with the oil, salt and pepper on a baking sheet. Arrange potatoes cut side down and roast until fork tender, 20 to 25 minutes. Serve hot.

ASPARAGUS AND YUKON GOLD POTATO SOUP WITH ROASTED TOMATOES (SPAR

Steps:

• Preheat oven to 350 Fahrenheit.
• Place tomatoes cut side down in metal broiling pan for 20-25 minutes or until lightly seared and skins begin to curl.
• Meanwhile, in a large pot combine olive oil, potatoes and onion. Cook on low to medium heat, stirring often, until onion is translucent and potatoes begin to soften, about 6-8 minutes.
• Add asparagus and cook 2-3 minutes more. Season lightly with salt and pepper.
• Add broth and simmer until potatoes and asparagus are just done, about 3 minutes.
• Using an immersion blender or conventional blender, process soup for a few seconds until blended but still chunky. Add lemon juice and additional salt and pepper if needed.
• Peel and discard tomato skins (if desired). Transfer tomatoes to a food processor or blender and add chipolte pepper (or hot sauce), Worcestershire sauce, vinegar and sugar. Process until smooth.
• Ladle asparagus soup into bowl and garnish with generous tablespoon of tomato mixture.

YUKON GOLD POTATO SOUP WITH ROASTED GARLIC AND RED PEPPERS

Steps:

• Preheat oven to 350F, or toaster oven to 375°F Place whole garlic head on baking sheet and bake for 40 minutes.
• Heat oil in a soup pot. Add onion and saute over med heat until golden brown.
• Add potatoes, apple, wine and just enough water to cover. Bring to rapid boil, then lower heat.
• Cover and simmer gently for 25 to 30 minutes, until potato is quite tender.
• When garlic is done, squeeze the soft pulp from the cloves right into the soup and discard the skins.
• Mash the potatoes in the pot with a potato masher until the base is thick and chunky.
• Add scallions, roasted peppers, and enough rice milk to give the soup a thick consistency.
• Stir in the creamer and simmer gently for 5 minutes longer.
• Season with salt and pepper.