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roasted garlic potato soup

A bowl of creamy roasted garlic potato soup with a swirl of cream and fresh herbs
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This Roasted Garlic Potato Soup is creamy, comforting, and packed with flavor. Roasting the garlic brings out its sweetness and adds a depth of flavor that elevates this simple soup to a gourmet experience.

Ingredients

Scale
  • 1 head of garlic
  • 2 tablespoons olive oil, divided
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cups vegetable broth
  • 2 pounds Yukon Gold potatoes, peeled and cubed
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1/2 cup heavy cream (optional)
  • Fresh chives, for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Slice the top off the head of garlic, drizzle with 1 tablespoon of olive oil, wrap in foil, and roast for 45-60 minutes, or until soft and fragrant.
  2. While the garlic is roasting, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
  3. Once the garlic is roasted, let it cool slightly. Squeeze the roasted garlic cloves out of their skins and add them to the pot with the vegetables.
  4. Pour in the vegetable broth and add the potatoes, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
  5. Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy.
  6. Return the soup to the pot. Stir in the heavy cream (if using) and heat through.
  7. Serve hot, garnished with fresh chives.

Notes

For a vegan version, omit the heavy cream or substitute with cashew cream or coconut milk.

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