EASY ROASTED GARLIC POTATO SOUP
Indulge in the exquisite richness of our Roasted Garlic Potato Soup. Roasting transforms garlic into a delectably sweet essence, imparting a gentle flavor that elevates this velvety-smooth potato soup to unparalleled heights!
This velvety smooth roasted garlic potato soup has captured my heart with its every spoonful. With each bite, I find myself enchanted by the warmth and creaminess, complemented by the subtle hints of roasted garlic, sautéed leeks, and onions. Topped off with irresistible gruyere grilled cheese croutons, it’s a symphony of flavors that wraps you in the ultimate comfort.
Soups hold a special place in my culinary repertoire, and this recipe is no exception. While my collection boasts an array of creations, there’s something truly magical about the addition of potatoes. Despite a childhood aversion, I’ve rediscovered my love for them, especially in cheesy potato delights like cheddar mashed potatoes.
INGREDIENTS YOU WILL NEED:
- Potatoes
- Garlic
- Onion
- Olive oil
- Heavy cream
- Chicken broth
- Salt and pepper
- Dried thyme
- Dried Rosemary
HOW TO MAKE THE BEST ROASTED GARLIC POTATO SOUP
- PREHEAT AND ROAST: Begin by preheating your oven to 400°F (200°C). Peel and dice the potatoes, halve the shallots, and trim the tops off the garlic heads. Arrange them on a baking sheet lined with parchment paper. Drizzle generously with olive oil and season with salt, pepper, thyme, and rosemary. Roast for 30 minutes, then cover with foil and return to the oven for an additional 15-25 minutes until the potatoes are tender and the garlic cloves are soft and golden.
- BLEND AND SIMMER:Transfer the roasted vegetables to a large pot, gently squeezing the garlic cloves from their skins. Add chicken or vegetable broth along with heavy cream. Using a hand blender or food processor, blend until the mixture is smooth and creamy. Adjust seasoning with salt and pepper to your preference. Warm the soup gently on the stove over medium heat.
- GARNISH AND SERVE:Ladle the creamy soup into bowls and garnish with a drizzle of olive oil, crispy bacon, shredded cheddar cheese, and chopped parsley or dill for freshness. Serve alongside a freshly baked baguette for a delightful meal. Enjoy the comforting flavors!
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EASY ROASTED GARLIC POTATO SOUP
Ingredients
- 4 medium potatoes peeled and cubed
- 1 onion peeled and halved
- 1 garlic head
- Olive oil
- Salt and pepper
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1.5 cup chicken broth
- 1/2 cup heavy cream
- Chili flakes and fresh parsley for garnish
- Fresh French baguette to serve with
Instructions
- Preheat your oven to 400°F (200°C). Arrange the diced potatoes, halved onion, and garlic head on a parchment-lined baking sheet. Drizzle generously with olive oil and sprinkle with salt, pepper, thyme, and rosemary.
- Roast in the oven for 30 minutes. Then, carefully remove from the oven, cover with foil, and return to bake for an additional 15-25 minutes or until the potatoes are tender and the garlic cloves are soft and golden.
- Once roasted to perfection, transfer the vegetables to a large pot. Squeeze the roasted garlic cloves out of their skins and add them to the pot.
- Pour in the chicken or vegetable broth and heavy cream. Use a hand blender to blend the mixture until it becomes smooth and creamy. Alternatively, transfer the mixture to a food processor or blender, blend until smooth, then return it to the pot.
- Taste the soup and season with salt and pepper to your liking. Warm the soup gently on the stove over medium heat.
- When ready to serve, ladle the roasted garlic soup into individual bowls. Garnish with a drizzle of olive oil, chopped parsley, dill, or chili flakes. Pair it with a fresh baguette for a delightful meal. Enjoy every comforting spoonful!