Description
A warm and comforting Roasted Garlic Potato Soup made with creamy potatoes and sweet roasted garlic, perfect for cozy days.
Ingredients
Scale
- 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
Instructions
- 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.
Notes
Soup can be stored in the fridge for up to 3 days or frozen for up to 2 months. Reheat gently on the stove. Experiment with different herbs for added flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Baking, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 30mg
Keywords: soup, garlic, potato, comfort food, vegetarian