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roasted garlic potato soup

Homemade Roasted Garlic Potato Soup
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This creamy and comforting Roasted Garlic Potato Soup is packed with flavor from deeply roasted garlic and tender potatoes. A simple yet satisfying soup perfect for a chilly day.

Ingredients

Scale
  • 2 heads garlic
  • 2 tablespoons olive oil, plus more for drizzling
  • 1 large onion, chopped
  • 4 cups vegetable broth
  • 1.5 lbs Yukon Gold potatoes, peeled and cubed
  • 1 cup milk (or cream for extra richness)
  • Salt and pepper to taste
  • Optional toppings: chives, sour cream, bacon bits

Instructions

  1. Preheat oven to 400°F (200°C). Cut the tops off the garlic heads, drizzle with olive oil, wrap in foil, and roast for 45-60 minutes, or until soft and caramelized.
  2. Let the garlic cool slightly, then squeeze the cloves out of their skins.
  3. In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  4. Add the roasted garlic cloves and cook for another minute, stirring constantly.
  5. Pour in the vegetable broth and add the cubed potatoes. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
  6. Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a regular blender in batches and blend until smooth (be cautious when blending hot liquids).
  7. Return the soup to the pot. Stir in the milk (or cream) and season with salt and pepper to taste. Heat through gently, but do not boil.
  8. Serve hot, garnished with your favorite toppings, such as chives, sour cream, or bacon bits.

Notes

For a richer flavor, use heavy cream instead of milk. You can also add a pinch of red pepper flakes for a little heat.

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