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Roasted Garlic Potato Soup

Roasted Garlic Potato Soup
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Roasted Garlic Potato Soup is a creamy and comforting classic combining slow-roasted garlic with tender russet potatoes, onions, and rich broth, blended into a velvety soup perfect for any season. This easy-to-make recipe features simple pantry staples and offers customizable options to suit various dietary needs and taste preferences, making it a warm, satisfying meal for lunch or dinner.

Ingredients

Scale

Main Ingredients

  • 1 whole head of garlic
  • 4 cups russet potatoes, peeled and diced
  • 1 medium onion, chopped
  • 4 cups chicken or vegetable broth
  • 1/2 cup heavy cream or milk (or dairy alternative)
  • 2 tablespoons butter
  • Salt, to taste
  • Black pepper, freshly ground, to taste

Optional Ingredients

  • 2 tablespoons olive oil (for roasting garlic or vegan butter substitute)
  • Fresh herbs such as parsley or chives, chopped, for garnish
  • Additional vegetables like celery, carrot, or leeks (optional, for sautéing)
  • Crispy bacon bits (optional)
  • Spices such as cayenne pepper, smoked paprika, rosemary, thyme, or sage (optional)

Instructions

  1. Roast the Garlic: Preheat your oven to 400°F (200°C). Slice the top off a whole head of garlic, drizzle with olive oil, wrap tightly in foil, and roast for about 40 minutes until the cloves are soft and caramelized. This step mellow the garlic’s sharpness, adding a sweet, rich depth to the soup.
  2. Prepare the Base: Peel and dice the potatoes and chop the onions. In a large pot, melt butter over medium heat and sauté the onions until translucent and fragrant, about 5 minutes. This creates a sweet and savory foundation for the soup.
  3. Combine Ingredients: Add diced potatoes, squeezed roasted garlic cloves (removed from skins), and broth to the pot. Bring to a simmer and cook for 20 minutes or until potatoes are tender enough to mash with a fork, allowing the flavors to meld beautifully.
  4. Blend to Perfection: Use an immersion blender to puree the soup until smooth and creamy. For an extra silky texture, pass the soup through a fine mesh sieve or blend in batches in a countertop blender, blending carefully to avoid splatters.
  5. Add Cream and Season: Stir in heavy cream or your preferred milk substitute to enrich the soup’s texture. Season generously with salt and freshly ground black pepper, adjusting seasoning to taste. Warm gently and avoid boiling after adding dairy.

Notes

  • Use starchy russet or Yukon gold potatoes for the best creamy consistency without becoming gluey.
  • Roasting garlic is essential to transform sharpness into buttery, mellow sweetness for maximum flavor impact.
  • Blend gradually and carefully in batches if using a countertop blender to achieve smoothness and avoid splatters.
  • Add cream slowly to control richness without overpowering other flavors.
  • Add fresh herbs like parsley or chives at the end of cooking to preserve their vibrant color and fresh taste.
  • For a vegan version, replace butter with olive oil and heavy cream with coconut or almond milk.
  • Store leftovers in airtight containers in the refrigerator for 3-4 days or freeze for up to 3 months.
  • Reheat gently on the stove with occasional stirring; add broth or milk if soup thickens too much.

Nutrition

Keywords: Roasted Garlic, Potato Soup, Creamy Soup, Comfort Food, Vegan Option, Easy Soup Recipe, Gluten Free

Find it online: https://sophiemelody.com/roasted-garlic-potato-soup/