Description
Creamy roasted garlic potato soup is the ultimate comfort food, perfect for chilly evenings. This velvety soup combines roasted garlic’s rich, sweet notes with creamy potatoes, creating a dish that feels like a warm hug in a bowl. Easy to prepare and bursting with flavor, it’s ideal for cozy dinners or impressing guests. Serve it with crusty bread for an extra crunch that complements its smooth texture.
Ingredients
Scale
- 2 cups diced Russet potatoes (about 2 medium potatoes)
- 1 whole head of garlic
- 1 medium onion, chopped
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or coconut milk for vegan option)
- 2 tbsp olive oil
- Fresh thyme or chives for garnish
Instructions
- Preheat oven to 400°F (200°C). Slice off the tops of the garlic head, drizzle with olive oil, wrap in foil, and roast until soft (about 30-35 minutes).
- In a pot over medium heat, melt butter and sauté chopped onions until translucent (about 5 minutes).
- Add diced potatoes and vegetable broth; bring to a boil then simmer until potatoes are tender (about 15-20 minutes).
- Squeeze roasted garlic into the pot and stir.
- Blend until smooth using an immersion blender or regular blender.
- Stir in heavy cream and season with salt and pepper. Heat through without boiling.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting/Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg