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roasted garlic potato soup

Roasted Garlic Potato Soup Plated
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This creamy roasted garlic potato soup is packed with flavor and perfect for a chilly evening. Roasting the garlic brings out its sweetness and adds a delicious depth to this comforting soup.

Ingredients

Scale
  • 2 heads garlic
  • 2 tablespoons olive oil, divided
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 6 cups vegetable broth
  • 2 pounds Yukon Gold potatoes, peeled and cubed
  • 1 cup milk or cream
  • Salt and pepper to taste
  • Optional garnishes: chopped chives, croutons, a swirl of cream

Instructions

  1. Preheat oven to 400°F (200°C). Slice off the tops of the garlic heads, drizzle with 1 tablespoon olive oil, and wrap in foil. Roast for 45-60 minutes, or until garlic is soft and fragrant.
  2. While garlic is roasting, heat the remaining 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
  3. Stir in thyme and rosemary and cook for another minute.
  4. Squeeze the roasted garlic cloves out of their skins into the pot with the vegetables. Discard the skins.
  5. Add vegetable broth and potatoes to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
  6. Carefully transfer the soup to a blender or use an immersion blender to blend until smooth and creamy.
  7. Return the soup to the pot. Stir in milk or cream and heat through. Season with salt and pepper to taste.
  8. Serve hot, garnished with chopped chives, croutons, or a swirl of cream, if desired.

Notes

For an extra creamy soup, use heavy cream instead of milk. You can also add a pinch of red pepper flakes for a little heat.

Find it online: https://justflowe.com/roasted-garlic-potato-soup/