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Why Make This Recipe

Roasted Garlic Potato Soup is a warm and comforting dish that can make any day feel cozy. The combination of creamy potatoes and sweet, roasted garlic creates a delicious flavor that’s hard to resist. This recipe is simple and all the ingredients are easy to find. Whether you are feeling under the weather or simply want a delicious meal, this soup is sure to satisfy.

How to Make Roasted Garlic Potato Soup

Ingredients:

6 large potatoes, peeled and chopped
1 whole head of garlic
4 cups vegetable broth
1 onion, chopped
2 tablespoons olive oil
Salt and pepper to taste
1 cup heavy cream (optional)
Chopped fresh chives for garnish

Directions:

Preheat the oven to 400°F (200°C). Cut the top off the head of garlic and drizzle it with olive oil. Wrap the garlic in foil and roast for about 30-40 minutes.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent.
Add the chopped potatoes and the roasted garlic (squeezed from the skin) to the pot. Pour in the vegetable broth. Bring the mixture to a boil, then reduce to a simmer until the potatoes are tender, about 20-25 minutes.
Use an immersion blender to puree the soup until smooth. If you don’t have one, you can transfer the soup to a blender in batches.
Stir in the heavy cream if you are using it, then season with salt and pepper to taste.
Serve the soup hot, garnished with chopped chives.

How to Serve Roasted Garlic Potato Soup

Roasted Garlic Potato Soup is best served warm. You can enjoy it with a slice of crusty bread or a fresh salad. A sprinkle of chives on top adds a nice touch of color and flavor. It can also be served as a starter or as a main meal.

How to Store Roasted Garlic Potato Soup

If you have leftovers, let the soup cool down completely before storing it. Place it in an airtight container and keep it in the fridge for up to 3 days. You can also freeze the soup in freezer-safe containers for up to 2 months. When ready to eat, make sure to reheat it gently on the stove.

Tips to Make Roasted Garlic Potato Soup

For a richer taste, use chicken broth instead of vegetable broth.
If you prefer a chunkier texture, blend only half of the soup and leave the rest as is.
Experiment with different herbs, like rosemary or thyme, to enhance the flavor of the soup.
If you want it to be lighter, feel free to skip the heavy cream.

Variation

You can add other vegetables to the soup, such as leeks, carrots, or even spinach for added nutrition and flavor. For a little spice, add a pinch of red pepper flakes while cooking.

FAQs

1. Can I make this soup vegan?
Yes! Just skip the heavy cream or use a plant-based cream alternative, and ensure your vegetable broth is vegan.

2. How can I make this soup thicker?
You can make the soup thicker by adding more potatoes or by using a little cornstarch mixed with water before blending.

3. Is it possible to make this soup ahead of time?
Absolutely! You can make the soup in advance and store it in the fridge or freezer. Just reheat it on the stove when you’re ready to enjoy it.