Creamy Roasted Garlic and Potato Soup [ 55 min ]
This soup not only hugs you with warmth and comfort, but it also showcases the deep and rich flavors of perfectly roasted garlic and creamy Yukon Gold potatoes. Smooth and velvety, this recipe is ideal for a cozy dinner or an elegant starter. Simple to make and delightful to taste, it’s a go-to soup for chilly days and quick weekday dinners. Garnish with fresh chives to elevate its visual appeal and add a touch of freshness.
Ingrédients
- 5 cloves garlic
- 1 tablespoon olive oil
- 1 large onion, chopped
- 4 cups Yukon Gold potatoes, peeled and diced
- 4 cups vegetable broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh chives (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Place the garlic cloves on a piece of aluminum foil, drizzle with olive oil, and wrap them up. Roast in the oven for 20-25 minutes until soft.
- In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the diced potatoes, vegetable broth, dried thyme, dried rosemary, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the potatoes are tender.
- Once the garlic is done roasting, squeeze the soft garlic out of the skins and add to the soup.
- Use an immersion blender to blend the soup until smooth. Alternatively, you can blend the soup in batches in a regular blender.
- Stir in the heavy cream and heat through, but do not let the soup boil.
- Serve hot, garnished with chopped fresh chives if desired.
Nutrition
Serving: 100gCalories: 250kcalCarbohydrates: 35gProtéines: 5gFat: 10gSucre: 3g
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