Description
Roasted Garlic Potato Soup is a comforting dish with a rich, creamy texture and earthy roasted garlic flavor. It is perfect for chilly evenings or as a warming meal. This soup is easy to make and packed with nutrients.
Ingredients
Scale
- 1 bulb of garlic
- 4 large potatoes (Yukon Gold or Russet work well)
- 1 medium onion
- 4 cups vegetable stock
- 1 cup heavy cream or coconut milk
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh chives or parsley (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the top off the garlic bulb, drizzle with one tablespoon of olive oil, and wrap it in aluminum foil. Roast in the preheated oven for 30 minutes until soft and golden.
- While the garlic is roasting, peel and chop the potatoes and onion into small chunks for even cooking.
- In a large pot, heat two tablespoons of olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until it becomes translucent.
- Incorporate the chopped potatoes into the pot. Stir to combine with the onions for an additional 2-3 minutes.
- Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat and let it simmer for about 20 minutes, or until the potatoes are tender.
- Once the roasted garlic is ready, squeeze the cloves out of their skins and into the pot. Stir to combine.
- Using an immersion blender, blend the soup until it reaches your desired level of creaminess. Alternatively, work in batches using a countertop blender.
- Add the heavy cream or coconut milk to the blended soup and stir over low heat until warmed through. Season with salt and black pepper to taste.
- Ladle the roasted garlic potato soup into bowls and garnish with freshly chopped chives or parsley.
Notes
- Use fresh garlic for the best flavor in your roasted garlic potato soup.
- If you prefer a chunkier soup, reserve some potato pieces before blending and stir them back in after.
- Spice up your roasted garlic potato soup with a pinch of red pepper flakes or cayenne pepper.
- Add herbs like thyme or rosemary during cooking for an aromatic touch to your potato soup.
- Experiment with toppings such as crispy bacon bits, croutons, or a swirl of pesto.
- Leftover roasted garlic potato soup can be stored in an airtight container in the refrigerator for up to 4-5 days.
- To freeze, let the roasted garlic potato soup cool completely, then transfer to freezer-safe containers for up to 3 months.
- Thaw frozen roasted garlic potato soup overnight in the refrigerator and reheat on the stovetop over low heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: No information
- Sodium: No information
- Fat: 15g
- Saturated Fat: No information
- Unsaturated Fat: No information
- Trans Fat: No information
- Carbohydrates: No information
- Fiber: No information
- Protein: 6g
- Cholesterol: No information