Description
Indulge in the creamy goodness of this comforting Creamy Roasted Garlic Potato Soup that’s perfect for chilly evenings. Roasting the garlic adds a rich depth of flavor to this velvety soup, making it a favorite for vegetarians and soup lovers alike.
Ingredients
Scale
Roasted Garlic:
- 1 head garlic
- 2 tablespoons olive oil
Soup Base:
- 1 tablespoon butter
- 1 medium onion, chopped
- 3 pounds russet or Yukon gold potatoes, peeled and diced
- 4 cups low-sodium vegetable or chicken broth
Finishing Touches:
- 1 cup whole milk or heavy cream
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- Chopped chives or green onions for garnish (optional)
- Crumbled bacon or shredded cheese for topping (optional)
Instructions
- Roast the Garlic: Preheat the oven to 400°F. Slice the top off the garlic head, drizzle with 1 tablespoon of olive oil, wrap in foil, and roast for 35–40 minutes until soft and golden.
- Prepare the Soup Base: In a large pot over medium heat, heat remaining olive oil and butter. Sauté onion until soft. Add potatoes, thyme, and broth. Simmer for 15–20 minutes until potatoes are tender.
- Blend and Finish: Squeeze roasted garlic into the soup. Blend until smooth. Stir in milk or cream, season with salt and pepper. Warm through without boiling.
- Serve: Garnish with chives, bacon, or cheese if desired.
Notes
- For a dairy-free version, use unsweetened coconut milk or cashew cream.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 290
- Sugar: 4g
- Sodium: 540mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 20mg
