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roasted garlic potato soup

Bowl of Roasted Garlic Potato Soup
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This creamy roasted garlic potato soup is the perfect comforting meal for a chilly day. Roasting the garlic brings out its sweetness, creating a rich and flavorful soup that’s surprisingly easy to make.

Ingredients

Scale
  • 2 heads of garlic
  • 2 tablespoons olive oil, divided
  • 1 large onion, chopped
  • 4 cups vegetable broth
  • 2 pounds Yukon Gold potatoes, peeled and cubed
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt, or more to taste
  • 1/4 teaspoon black pepper, or more to taste
  • 1/2 cup milk or cream
  • Optional toppings: chopped chives, crispy bacon, sour cream, croutons

Instructions

  1. Preheat oven to 400°F (200°C). Slice the top off each head of garlic, exposing the cloves. Drizzle with 1 tablespoon olive oil and wrap each head in aluminum foil. Roast for 45-60 minutes, or until garlic is soft and fragrant.
  2. Let the garlic cool slightly, then squeeze the roasted garlic cloves into a bowl and mash with a fork.
  3. In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
  4. Add the vegetable broth, potatoes, thyme, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
  5. Stir in the roasted garlic and milk or cream. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender.
  6. Taste and adjust seasoning as needed. Serve hot, garnished with your favorite toppings.

Notes

For a richer flavor, use chicken broth instead of vegetable broth. You can also add a pinch of red pepper flakes for a little heat.

Find it online: https://cubaqueen.com/roasted-garlic-potato-soup/