There’s something undeniably comforting about a steaming bowl of creamy potato soup, especially when it’s infused with the rich, robust flavor of roasted garlic. This decadent dish is a true culinary embrace, wrapping you in warmth and indulgence with every velvety spoonful.
Imagine the aroma of garlic cloves slowly caramelizing in the oven, releasing their sweet, nutty essence that permeates every bite. Combined with the velvety texture of potatoes and the creaminess of dairy, this soup is a symphony of flavors that will have you savoring each mouthful with pure delight.
Whether you’re seeking comfort on a chilly evening or simply craving a luxurious indulgence, this Creamy Roasted Garlic and Potato Soup is sure to hit the spot. Gather your loved ones around the table and let the warmth of this dish envelop you in a cozy embrace. Each spoonful is a testament to the power of simple, high-quality ingredients expertly combined to create a truly unforgettable culinary experience.
Ingredients:
- 1 head of garlic
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cups chicken or vegetable broth
- 2 pounds Yukon Gold or Russet potatoes, peeled and diced
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and black pepper to taste
- Chopped fresh parsley or chives for garnish (optional)
Instructions:
- Preheat your oven to 400°F (200°C).
- Cut off the top of the garlic head to expose the cloves. Drizzle with olive oil and wrap in aluminum foil. Roast in the preheated oven for 40-50 minutes until the cloves are soft and golden brown.
- In a large pot or Dutch oven, heat the remaining olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Squeeze the roasted garlic cloves out of their skins and add them to the pot with the onions. Mash the garlic cloves with a fork or potato masher.
- Add the diced potatoes and chicken or vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are fork-tender.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a blender and puree it.
- Return the pureed soup to the pot and stir in the heavy cream and butter. Season with salt and black pepper to taste.
- Serve the Creamy Roasted Garlic and Potato Soup hot, garnished with chopped fresh parsley or chives, if desired.