Roasted Garlic Potato Soup
A cozy and heartwarming soup made with roasted garlic and potatoes that transforms simple ingredients into an extraordinary dish perfect for any chilly evening.
Ingredients
Main Ingredients
- 1 head garlic Roast to transform its flavor to sweet and nutty
- 3 large potatoes, peeled and diced Russets are recommended for creaminess
- 1 medium onion, chopped
- 4 cups vegetable broth Or chicken broth if preferred
- 1 cup heavy cream For a creamy texture
- Salt and pepper, to taste
- Olive oil For roasting the garlic
- Fresh herbs (like parsley or chives) for garnish Optional but delightful
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Slice the top off the head of garlic, drizzle with olive oil, wrap it in foil, and roast for about 30-35 minutes until golden and fragrant.
- While the garlic is roasting, chop your onion and potatoes.
Cooking
- In a large pot, heat a splash of olive oil over medium heat. Sauté the chopped onion until translucent, about 5-7 minutes, and season with salt and pepper.
- Add the diced potatoes and pour in the vegetable broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
- Remove the roasted garlic from the oven, let cool slightly, and squeeze the cloves out. Add them to the soup and blend using an immersion blender until creamy.
- Stir in the heavy cream and adjust seasoning as needed.
Serving
- Ladle the soup into bowls, sprinkle with fresh herbs, and serve with crusty bread.
Notes
Feel free to add greens or crispy bacon for variety. Don't worry if the soup looks a bit lumpy; it adds to the comfort factor!