Description
Roasted Garlic Potato Soup is a comforting and creamy delight that warms both body and soul. This easy-to-make soup combines buttery Yukon Gold potatoes with the rich sweetness of roasted garlic, creating a dish that is perfect for chilly evenings or casual gatherings. With just a handful of ingredients and simple preparation steps, you can enjoy a bowl of this deliciousness in no time. Serve it alongside crusty bread or a fresh salad for a complete meal that will impress your family and friends.
Ingredients
Scale
- 2 lbs Yukon Gold potatoes, peeled and diced
- 1 whole bulb fresh garlic
- 1 medium yellow onion, chopped
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or milk for a lighter version)
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh chives or parsley (optional, for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Slice the top off the garlic bulb, drizzle with olive oil, wrap in foil, and roast for about 30 minutes until soft.
- In a large pot over medium heat, heat olive oil. Sauté chopped onions until translucent, about 5 minutes.
- Add diced potatoes to the pot along with the roasted garlic (squeeze out the cloves). Pour in vegetable broth until all ingredients are submerged. Simmer until potatoes are tender, about 20 minutes.
- Blend the mixture until smooth using an immersion blender or by transferring it to a regular blender. Gradually add cream while blending to reach desired consistency.
- Season with salt and pepper to taste. Serve warm in bowls garnished with fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting, Sautéing, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 40mg