A cozy, velvety bowl of Roasted Garlic Potato Soup is a delicious way to warm up on chilly days. The rich flavor of roasted garlic pairs beautifully with creamy potatoes for a comforting, satisfying meal.
Ingredients :
For the Soup:
2 heads garlic
2 tablespoons olive oil
4 large russet potatoes, peeled and diced
1 medium onion, chopped
2 stalks celery, diced
1 large carrot, peeled and diced
4 cups vegetable broth (or chicken broth)
1 cup whole milk (or heavy cream for extra creaminess)
2 tablespoons unsalted butter
1 teaspoon dried thyme
Salt and black pepper, to taste
Optional Toppings:
Crumbled bacon
Shredded cheddar cheese
Sour cream
Chopped fresh chives or parsley
Instructions:
Roast the Garlic:
Preheat your oven to 400°F (200°C).
1.Cut the tops off the garlic heads to expose the cloves. Drizzle each head with 1 tablespoon of olive oil, wrap in aluminum foil, and place on a baking sheet.
Roast in the oven for 35-40 minutes, or until the garlic is soft and golden. Set aside to cool.
2. Prepare the Soup Base:
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, celery, and carrot. Sauté for 5-7 minutes, or until the vegetables are softened.
Add the diced potatoes and dried thyme. Stir to combine.
Pour in the vegetable broth, ensuring the potatoes are fully submerged. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 20-25 minutes, or until the potatoes are fork-tender.
3. Blend and Season:
Squeeze the roasted garlic cloves into the soup, discarding the skins. Use an immersion blender to puree the soup until smooth and creamy. (If using a traditional blender, work in batches and be cautious with hot liquids.)
Stir in the milk (or cream) and season with salt and black pepper to taste. If the soup is too thick, add more broth or milk to reach your desired consistency.
4. Serve:
Ladle the soup into bowls and top with your favorite garnishes, such as crumbled bacon, shredded cheese, sour cream, or fresh herbs.
Serve warm with crusty bread or a side salad for a complete meal.
Tips for the Perfect Soup:
Use Starchy Potatoes: Russet or Yukon Gold potatoes work best for a creamy texture.
Adjust Seasoning: Roasted garlic adds sweetness, so balance with salt and pepper to your taste.
Make it Vegan: Use plant-based milk and butter, and skip non-vegan toppings.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
Nutritional Information (Per Serving):
Calories: ~250 kcal
Protein: ~5g
Carbohydrates: ~35g
Fat: ~9g
This Roasted Garlic Potato Soup is the ultimate comfort food. The roasted garlic adds depth, the potatoes provide heartiness, and the creamy texture will have you savoring every bite. Perfect for dinner parties or weeknight meals!