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Roasted Garlic Potato Soup: A Creamy Comfort with a Garlic Twist 🧄🥔

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Introduction:
There's something magical about the combination of creamy potatoes and the rich, savory flavor of roasted garlic. This Roasted Garlic Potato Soup is the perfect dish for those chilly evenings when you crave comfort food that's both hearty and flavorful. The process of roasting the garlic brings out its sweetness and depth, giving the soup an incredibly satisfying taste. Pair it with a warm slice of crusty bread for a meal that’s sure to warm you from the inside out. Whether you’re serving it to family, friends, or simply enjoying it yourself, this soup is a true crowd-pleaser!

Ingredients:
6 medium potatoes (Yukon Gold or Russet work well)
2 heads of garlic
1 medium onion, diced
4 cups vegetable or chicken broth
1 cup heavy cream (or coconut milk for a dairy-free option)
2 tablespoons olive oil
1 teaspoon dried thyme
1/2 teaspoon smoked paprika (optional for a smoky flavor)
Salt and pepper to taste
Fresh parsley for garnish (optional)
2 tablespoons butter (or dairy-free butter for a vegan option)
Instructions:
Roast the Garlic:
Preheat your oven to 400°F (200°C). Slice the tops off the heads of garlic, drizzle them with a little olive oil, and wrap them in foil. Roast in the oven for 30-35 minutes, or until the cloves are soft and caramelized. Let them cool slightly before squeezing the cloves out of their skins.

Prepare the Potatoes:
While the garlic is roasting, peel and dice the potatoes into small cubes. This will help them cook faster and more evenly.

Sauté the Onions:
In a large pot, heat the olive oil over medium heat. Add the diced onions and sauté until translucent, about 5 minutes.

Cook the Potatoes:
Add the diced potatoes to the pot with the onions, and pour in the vegetable or chicken broth. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are fork-tender.

Blend the Soup:
Once the potatoes are tender, add the roasted garlic cloves to the pot. Using an immersion blender, blend the soup until it’s smooth and creamy. Alternatively, you can transfer the soup in batches to a blender.

Finish the Soup:
Stir in the heavy cream, butter, thyme, smoked paprika (if using), and season with salt and pepper to taste. Simmer for an additional 5 minutes to heat through.

Serve:
Ladle the soup into bowls, garnish with fresh parsley if desired, and enjoy with a side of warm bread.

Tips for Serving and Storing:
Serving Tips:
This Roasted Garlic Potato Soup is delicious when served with a crusty baguette, grilled cheese sandwich, or a side salad. For extra richness, top it with a dollop of sour cream or a sprinkle of crispy bacon bits.

Storing:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it over low heat on the stove, stirring occasionally. You may need to add a splash of broth or cream to reach your desired consistency.

Freezing:
This soup freezes well. Let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

Variants:

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