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Roasted Garlic Potato Soup

A cozy and comforting roasted garlic potato soup that's perfect for busy days and guarantees warmth with every spoonful.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer, Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the soup
  • 1 head garlic The whole head of garlic.
  • 2 tablespoons olive oil Used for roasting the garlic and sautéing onions.
  • 4 large potatoes Feel free to use your favorite variety.
  • 1 medium onion, diced For flavor base.
  • 4 cups vegetable broth Or chicken broth if preferred.
  • 1 cup heavy cream Or coconut milk for a lighter option.
  • to taste salt For seasoning.
  • to taste pepper For seasoning.
  • for garnish fresh parsley A little green for color and flavor.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Slice off the top of the garlic head to expose the cloves. Drizzle with olive oil and wrap tightly in foil.
  3. Roast for about 30-35 minutes until the cloves are soft and caramelized.
  4. While the garlic is roasting, peel and dice the potatoes. Soak them in cold water to prevent browning while you work.
  5. In a large pot, heat a splash of olive oil over medium heat. Add the diced onion and cook until it's translucent, about 5 minutes.
Cooking
  1. Once the garlic is done, unwrap it and squeeze the soft cloves into the pot with the onions.
  2. Add the potatoes and pour in the vegetable broth. Bring to a boil, then reduce heat to low and let it simmer until the potatoes are tender, about 15-20 minutes.
Blending
  1. Use an immersion blender to blend until smooth, leaving some chunky bits if desired.
  2. Stir in the heavy cream (or coconut milk) and season with salt and pepper to taste.
Serving
  1. Ladle the soup into bowls and sprinkle with fresh parsley. Optionally, add croutons or a drizzle of olive oil.

Notes

Tips: Add red pepper flakes for some heat. Garlic powder can replace fresh garlic. Store leftovers in the fridge for up to 3 days or freeze for future use.