Description
This Roasted Garlic Potato Soup is a comforting and flavorful dish perfect for chilly days. It features creamy potatoes enhanced by the mellow sweetness of roasted garlic, sautéed onions, and fresh parsley, all simmered in vegetable broth to create a hearty and delicious soup.
Ingredients
Scale
Vegetables
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 large head roasted garlic
- 4 large potatoes, peeled and cubed
- 1 tablespoon fresh parsley, chopped
Liquids & Oils
- 2 tablespoons olive oil
- 4 cups vegetable broth
Seasonings
- Salt to taste
- Pepper to taste
Instructions
- Prepare the base: In a large pot, heat olive oil over medium heat. Sauté the diced onion until softened and translucent, about 8 minutes. Add the minced garlic and cook for an additional minute to release its aroma.
- Add broth and boil: Pour in the vegetable broth and bring the mixture to a boil to start building the soup’s liquid base.
- Simmer with potatoes: Add the cubed potatoes, chopped parsley, salt, and pepper to the pot. Return to a boil and then reduce heat to a simmer. Let it cook until the potatoes are tender, about 15 to 20 minutes. Stir in the roasted garlic once the potatoes are soft.
- Adjust texture: To thicken the soup, mash some of the potato pieces directly in the pot or use an immersion blender to blend the soup to your desired consistency, keeping it creamy but with some texture.
- Serve: Ladle the hot soup into bowls and add optional toppings such as croutons or grated cheese for extra flavor and texture.
Notes
- For a richer soup, you can substitute some vegetable broth with cream or milk.
- Roasting the garlic brings out a sweeter, milder flavor compared to raw garlic.
- This soup freezes well; cool completely before storing in airtight containers.
- Use waxy potatoes like Yukon Gold for a creamier texture or russet potatoes for a thicker soup.
- Adjust seasoning at the end after blending to ensure perfect taste.
