Indulge in the rich and comforting flavors of this Roasted Garlic Potato Soup. Perfectly roasted garlic melds with creamy potatoes to create a velvety texture that's both satisfying and nourishing.
Serves: 4-6 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Difficulty: Easy
Ingredients
- 1 bulb of garlic
- 4 medium-sized potatoes (Yukon Gold or Russet), peeled and diced
- 1 medium onion, diced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (or coconut milk for a dairy-free option)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh chives or parsley for garnish
Cookware Needed
- Baking sheet
- Large pot
- Blender or immersion blender
- Ladle
Directions
Step 1: Roast the Garlic.
- Preheat the oven to 400°F (200°C). Cut the top off the garlic bulb to expose the cloves, drizzle with olive oil, wrap in foil, and roast for about 30-35 minutes until soft and caramelized.
Step 2: Prepare the Soup Base.
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Step 3: Cook the Potatoes.
- Add the diced potatoes to the pot and pour in the broth. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
Step 4: Blend the Soup.
- Once the garlic is roasted, squeeze the cloves out of their skins and add them to the pot. Use a blender or immersion blender to puree the soup until smooth.
Step 5: Add Cream.
- Stir in the heavy cream (or coconut milk) and season with salt and pepper to taste. Heat through for an additional 5 minutes.
Step 6: Serve.
- Ladle the soup into bowls and garnish with fresh chives or parsley.
This Roasted Garlic Potato Soup is a delightful blend of roasted garlic and creamy potatoes, perfect for warming up on chilly days. Easy to make and full of flavor, it’s a comforting dish that everyone will love. Enjoy it as a starter or a main course with crusty bread!
