Roasted Garlic Potato Soup
This comforting roasted garlic potato soup is rich with flavor, easy to prepare, and perfect for chilly days. Made with simple ingredients, it's a cozy bowl of goodness.
Equipment
- Large Pot
- Immersion Blender
Ingredients
Main Ingredients
- 1 small onion small dice
- 2 tbsp olive oil extra virgin
- 4 cloves garlic minced, fresh
- 1 tsp salt divided
- 4 cups vegetable broth
- 4 large potatoes peeled and cut into big chunks
- 1 large head roasted garlic
- 1 tbsp parsley fresh, chopped
- 0.25 tsp pepper freshly ground
Instructions
- In a large pot, heat olive oil over medium heat. Sauté the onion until softened, about 8 minutes. Add 1/2 teaspoon of salt and minced garlic. Cook for 1 more minute.
- Pour in vegetable broth and bring to a boil.
- Add potatoes, parsley, pepper, and the remaining salt. Bring to a boil again, then reduce heat and simmer until potatoes are tender.
- Add the roasted garlic cloves to the soup. You can either smash them before adding or leave them whole.
- To thicken the soup, remove about 1 cup of potatoes, smash them with a fork and return to the pot, or use an immersion blender to puree part of the soup directly in the pot.
- Serve warm. Optional toppings: croutons, cheese, or extra chopped parsley.
Notes
This soup is creamy without cream and rich in flavor thanks to the roasted garlic. Customize the thickness by adjusting how much you blend.
Calories per serving : 220
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