Description

Indulge in a warm bowl of creamy roasted garlic potato soup that wraps you in comfort on chilly days. The rich, velvety texture combined with the sweet, caramelized garlic and earthy potatoes creates an unforgettable dining experience. Perfect for cozy gatherings or a simple weeknight meal, this soup is an easy yet impressive dish that everyone will love.

Ingredients

Scale

2 lbs russet potatoes, peeled and cubed
1 whole bulb garlic
4 cups low-sodium vegetable broth
1 cup heavy cream (or dairy-free substitute)
2 tbsp extra virgin olive oil
1 tsp fresh thyme leaves (or 1/3 tsp dried thyme)
Salt and pepper to taste

Instructions

Preheat your oven to 400°F (200°C). Slice off the tops of the garlic bulb, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft.
In a large pot, heat a splash of olive oil over medium heat. Sauté diced onions until translucent (about 5 minutes).
Add the cubed potatoes and roasted garlic cloves to the pot. Pour in vegetable broth until it covers everything by about an inch.
Bring to a boil, then reduce heat and simmer until potatoes are fork-tender (approximately 15-20 minutes).
Using an immersion blender or transferring batches to a blender, puree the soup until smooth.
Stir in heavy cream and season with salt and pepper to your liking. Serve hot with fresh thyme as garnish.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Soup
Method: Roasting/Sautéing
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 3g
Sodium: 500mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 4g
Protein: 6g
Cholesterol: 40mg

Keywords: Enhance flavors by adding leeks or kale for extra nutrition. Substitute heavy cream with coconut milk for a dairy-free version. Store leftovers in an airtight container for up to five days; reheat gently over medium heat.