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Description
A creamy and flavorful soup made with roasted garlic and potatoes, perfect for a comforting meal.
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 1 head garlic, top sliced off
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 4 cups chicken or vegetable broth
- 1 cup milk (or half-and-half for richer soup)
- 2 tablespoons butter
- Salt and freshly ground black pepper to taste
- Optional garnishes: chives, sour cream, crispy bacon bits
Instructions
- Preheat oven to 400°F (200°C).
- Place the garlic head on a piece of aluminum foil, drizzle with 1 tablespoon of olive oil, then wrap tightly. Roast for 40-50 minutes, or until the cloves are soft and golden brown. Let cool slightly, then squeeze the roasted garlic cloves out of their skins.
- While the garlic is roasting, heat the remaining 1 tablespoon of olive oil and the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Add the cubed potatoes and broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are very tender.
- Add the roasted garlic to the pot with the potatoes and broth.
- Carefully transfer the soup in batches to a blender, or use an immersion blender, and blend until smooth and creamy.
- Return the soup to the pot, stir in the milk, and heat gently over low heat. Do not boil.
- Season with salt and pepper to taste.
- Serve hot, garnished with your favorite toppings.
Notes
- For a dairy-free version, use vegetable broth and a dairy-free milk alternative like almond or cashew milk.
- Adjust the amount of milk to achieve your desired soup consistency.
- Roasting the garlic beforehand adds a sweet, mellow flavor that is less pungent than raw garlic.