Description
This Creamy Roasted Garlic Potato Soup is a comforting and flavorful dish perfect for chilly days. Roasting the garlic brings out a rich, mellow sweetness that enhances the creamy texture of the potato soup. Blended to silky smoothness and finished with a touch of heavy cream, this soup is garnished with fresh chives or green onions for a bright finish. Easy to make and deliciously satisfying, it makes a wonderful starter or a light main course.
Ingredients
Scale
Roasted Garlic
- 1 large head of garlic
- 1 tablespoon olive oil
Sauté Base
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium onion, diced
- 2 celery stalks, diced
Main Ingredients
- 4 cups Yukon gold potatoes, peeled and diced
- 4 cups vegetable or chicken broth
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
Finishing Touch
- 1 cup heavy cream
- Chopped chives or green onions for garnish
Instructions
- Roast the Garlic: Preheat your oven to 400°F (200°C). Slice the top off the garlic head to expose the cloves, drizzle with 1 tablespoon of olive oil, wrap it tightly in foil, and roast it for 35 to 40 minutes until golden and soft. Remove from the oven, let it cool, then squeeze the roasted garlic cloves out of their skins and set aside.
- Sauté Vegetables: In a large pot, heat the remaining tablespoon of olive oil and butter over medium heat. Add the diced onion and celery, sautéing gently for 5 to 6 minutes until they soften and become translucent, building a flavor base for the soup.
- Cook Potatoes and Simmer: Stir the diced potatoes, roasted garlic, dried thyme, and broth into the pot. Bring everything to a boil, then reduce the heat to a simmer. Allow the soup to cook uncovered for 20 to 25 minutes or until the potatoes are tender when pierced with a fork.
- Blend the Soup: Once the potatoes are cooked, use an immersion blender to puree the soup directly in the pot until it’s smooth and creamy. Alternatively, transfer the soup in batches to a blender and puree until smooth, returning it to the pot afterward.
- Finish and Season: Stir in the heavy cream to enrich the texture, then season with salt and pepper to taste. Heat the soup gently for another 2 to 3 minutes to warm through without boiling.
- Serve: Ladle the hot soup into bowls and garnish with chopped chives or green onions for a fresh, vibrant touch. Enjoy your creamy roasted garlic potato soup warm.
Notes
- For a dairy-free version, substitute heavy cream with coconut milk or a plant-based cream alternative.
- Add a handful of shredded cheese to the soup to enhance richness and flavor.
- Top with crumbled bacon for an extra layer of savory taste and texture.
- Use vegetable broth to make it vegetarian; chicken broth can be used for a richer flavor if not vegetarian.
