Roasted Garlic Potato Soup
This creamy and flavorful roasted garlic potato soup is a comforting dish perfect for chilly days. The rich taste of roasted garlic adds depth to the naturally creamy potatoes, making it a satisfying meal.
Equipment
- 1 Baking sheet
- 1 Pot or Dutch oven
- 1 Blender or immersion blender
- 1 Cutting board
- 1 Measuring cups and spoons
- 1 Wooden spoon
Ingredients
- 1 head garlic Roasted for flavor.
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 medium potatoes, peeled and diced (about 2 pounds)
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon salt (or to taste)
- 1 cup heavy cream (or coconut milk for a dairy-free option)
- to taste fresh chives or parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Cut the top off the head of garlic to expose the cloves, drizzle with 1 tablespoon of olive oil, wrap in aluminum foil, and place on a baking sheet. Roast in the oven for about 30 minutes, or until the cloves are soft and golden.
- In a large pot or Dutch oven, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
- Add the diced potatoes to the pot and sauté for another 3-4 minutes, stirring occasionally.
- Once the garlic is done roasting, squeeze the soft cloves out of their skins into the pot with the potatoes and onions. Add the vegetable broth, dried thyme, black pepper, and salt. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the potatoes are tender.
- Remove the pot from heat. Use an immersion blender to puree the soup until smooth. If you do not have an immersion blender, carefully transfer the soup in batches to a regular blender.
- Stir in the heavy cream (or coconut milk) and adjust seasoning if needed. Heat the soup gently over low heat until warmed through.
- Serve the soup hot, garnished with fresh chives or parsley if desired.
Notes
This soup can be made ahead of time and stored in the refrigerator for up to 3 days. It can also be frozen for up to 2 months. Reheat gently on the stove when ready to serve. Feel free to add other vegetables such as carrots or celery for extra flavor and nutrition.