Description

Roasted Garlic Potato Soup is the ultimate comfort food that warms both your heart and home. This creamy, velvety soup features the rich flavors of roasted garlic and Yukon Gold potatoes, making it a perfect dish for chilly evenings or elegant dinner parties. Easy to prepare and irresistibly delicious, each spoonful feels like a warm hug. Serve it with crusty bread for a delightful meal that will impress family and friends alike.

Ingredients

Scale

2 heads roasted garlic
2 lbs Yukon Gold potatoes, diced
4 cups low-sodium vegetable broth
1 cup heavy cream (or coconut milk for dairy-free)
1 medium onion, chopped
1 tsp fresh thyme (or ½ tsp dried thyme)
Salt and pepper to taste

Instructions

Preheat oven to 400°F (200°C). Cut tops off garlic heads, drizzle with olive oil, wrap in foil, and roast for 35-40 minutes until soft.
In a large pot over medium heat, add olive oil and sauté chopped onion until translucent (about 5-7 minutes).
Add diced potatoes and vegetable broth; bring to a boil then simmer until potatoes are tender (15-20 minutes).
Squeeze roasted garlic from skins into the pot. Use an immersion blender to puree the mixture until smooth. Stir in heavy cream.
Season with thyme, salt, and pepper to taste. Serve hot with crusty bread.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Soup
Method: Roasting, Sautéing, Blending
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 320
Sugar: 2g
Sodium: 600mg
Fat: 19g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 4g
Protein: 5g
Cholesterol: 50mg

Keywords: For added nutrition, swap Yukon Gold potatoes for sweet potatoes or mix in kale. Freeze leftovers in airtight containers for up to three months; reheat gently on the stove.