Description
Roasted Garlic Potato Soup is a comforting and creamy dish that warms the soul on chilly days. The rich flavor of roasted garlic melds beautifully with tender potatoes, creating a delightful experience with every spoonful. This easy-to-make soup is perfect for family gatherings or cozy nights in, making it a must-have recipe in your kitchen repertoire.
Ingredients
Scale
- 4 medium Yukon Gold potatoes, peeled and diced
- 1 whole bulb of garlic
- 1 medium yellow onion, chopped
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or coconut milk for dairy-free)
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Cut the top off the garlic bulb, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until golden.
- In a large pot over medium heat, sauté the chopped onion in olive oil until translucent (about 5-7 minutes).
- Once the garlic is cool, squeeze out the cloves into the pot with onions. Add diced potatoes and vegetable broth; stir and bring to a boil.
- Reduce heat and simmer uncovered for 20-25 minutes until potatoes are tender.
- Blend the soup using an immersion blender until smooth. Return to low heat, then stir in heavy cream or coconut milk. Season with salt and pepper to taste.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 340
- Sugar: 3g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 40mg