Description
Roasted Garlic Potato Soup is a creamy and hearty delight that wraps you in warmth with every spoonful. The rich, caramelized flavors of roasted garlic blend seamlessly with tender potatoes, creating a comforting dish ideal for chilly nights or festive gatherings.
Ingredients
Scale
- 4 large Russet potatoes, peeled and diced
- 1 head of garlic
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or half-and-half)
- 1 medium onion, finely chopped
- 2 tablespoons unsalted butter
- Olive oil, for drizzling
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Cut the top off the head of garlic, drizzle with olive oil, sprinkle with salt, wrap in foil, and roast for 30-35 minutes until soft.
- In a large pot over medium heat, melt butter. Add chopped onions and sauté until translucent (about 5 minutes).
- Add diced potatoes to the pot and stir well.
- Pour in vegetable broth until it covers the potatoes. Bring to a boil, then reduce heat and simmer for 15-20 minutes until tender.
- Squeeze roasted garlic cloves into the pot. Blend the mixture with an immersion blender until smooth (leave some chunks if desired).
- Stir in heavy cream and warm gently without boiling. Serve hot with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting and blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 2g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg