Description
Indulge in the comforting flavors of Roasted Garlic Potato Soup. Discover a simple and delicious recipe for a cozy night in.
Ingredients
Scale
- 2 whole garlic heads (about 20–24 cloves)
- 2 tablespoons olive oil, divided
- 2 pounds (900g) Yukon Gold potatoes, peeled and chopped into 1-inch cubes
- 1 large yellow onion, diced (about 1½ cups)
- 3 cups (720ml) low-sodium chicken or vegetable broth
- 1 cup (240ml) whole milk
- ½ cup (120ml) heavy cream
- 2 tablespoons unsalted butter
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- 1 bay leaf
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon nutmeg (preferably freshly grated)
- Chives or green onions, finely chopped (for garnish)
- Crispy bacon bits (optional, for garnish)
- Extra virgin olive oil (for drizzling)
Instructions
- Step 1: Roast the Garlic Preheat your oven to 400°F (200°C). Take your garlic heads and slice off the top quarter to expose the cloves. Place them cut-side up on a sheet of aluminum foil, drizzle with 1 tablespoon olive oil, and sprinkle with a pinch of salt. Wrap the foil tightly around the garlic to create a sealed packet. Roast in the preheated oven for 40-45 minutes until the cloves are golden brown and completely soft. When cool enough to handle, squeeze the garlic cloves from their skins into a small bowl and set aside.
- Step 2: Prepare the Base While the garlic roasts, heat the remaining tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion with a pinch of salt and cook for 5-7 minutes until translucent and soft, but not browned. Add the butter and once melted, stir in the thyme leaves and cook for another 30 seconds until fragrant.
- Step 3: Build the Soup Add the cubed potatoes to the pot and stir to coat with the onion mixture. Cook for about 2 minutes, then squeeze in all but 1 tablespoon of the roasted garlic (save this for garnish). Stir to incorporate, allowing the garlic to coat the potatoes evenly. Pour in the chicken or vegetable broth, add the bay leaf, salt, pepper, and nutmeg. Bring the mixture to a boil, then reduce to a simmer. Cover partially and cook for 15-20 minutes until the potatoes are completely tender and easily pierced with a fork.
- Step 4: Blend to Perfection Remove the bay leaf and turn off the heat. Using an immersion blender, carefully blend the soup until completely smooth. Alternatively, transfer the soup in batches to a stand blender, being careful with the hot liquid. Once smooth, return the soup to medium-low heat and stir in the milk and heavy cream. Warm gently for about 5 minutes without boiling.
- Step 5: Finish and Serve Taste and adjust seasoning if necessary. Ladle your velvety Roasted Garlic Potato Soup into warmed bowls. Top each serving with a small dollop of the reserved roasted garlic, a sprinkle of fresh chives or green onions, crispy bacon bits if desired, and a light drizzle of extra virgin olive oil.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg