Description
This creamy and comforting Roasted Garlic Potato Soup combines tender roasted garlic, diced potatoes, and sautéed onions simmered in vegetable broth and finished with rich cream. Perfect for warming up on chilly days, this soup offers a deliciously smooth texture with a gentle garlic flavor, enhanced by fresh herbs for garnish.
Ingredients
Scale
Roasted Garlic
- 1 head garlic (roasted for flavor)
- 1 tablespoon olive oil (for roasting)
Sauté Base
- 2 tablespoons olive oil (divided)
- 1 large onion, diced
- 4 medium potatoes, peeled and diced (about 2 pounds)
Soup Liquid & Seasoning
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (or to taste)
- 1 cup heavy cream (or coconut milk for dairy-free option)
Garnish (Optional)
- Fresh chives or parsley to taste
Instructions
- Roast the Garlic: Preheat your oven to 400°F (200°C). Cut the top off the head of garlic to expose the cloves, drizzle with 1 tablespoon olive oil, wrap in aluminum foil, and place on a baking sheet. Roast for about 30 minutes until cloves are soft and golden.
- Sauté Onions: Heat the remaining tablespoon of olive oil in a large pot over medium heat. Add diced onion and cook for about 5 minutes until translucent and fragrant.
- Add Potatoes: Add the diced potatoes to the pot and sauté for 3-4 minutes, stirring occasionally to coat the potatoes with oil and onions.
- Add Roasted Garlic and Broth: Squeeze the soft roasted garlic cloves out of their skins into the pot. Add vegetable broth, dried thyme, black pepper, and salt. Bring to a boil, then reduce heat and simmer for 20 minutes or until potatoes are tender.
- Puree the Soup: Remove from heat and use an immersion blender to blend soup until smooth. If unavailable, carefully blend in batches using a standard blender.
- Finish and Warm: Stir in heavy cream or coconut milk and adjust seasoning as needed. Heat gently over low heat until warmed through, avoiding boiling.
- Serve: Ladle soup into bowls and garnish with fresh chives or parsley if desired. Serve hot.
Notes
- For a dairy-free version, substitute heavy cream with coconut milk.
- Adjust the salt and pepper to taste after blending for best flavor.
- Use fresh herbs like chives or parsley to add a bright pop of flavor as garnish.
- Be careful when blending hot liquids to avoid burns—blend in batches if necessary.
- Leftover soup keeps well refrigerated for up to 3 days or can be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting, Sautéing, Simmering, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg
Keywords: roasted garlic potato soup, creamy potato soup, vegetarian soup, garlic soup, comforting soup, easy winter soup
