Description
A comforting and flavorful Roasted Garlic Potato Soup made with tender potatoes, roasted garlic, and fresh herbs, simmered to perfection for a creamy, hearty meal perfect for any season.
Ingredients
Scale
Main Ingredients
- 1 small onion (diced)
- 4 cloves garlic (minced)
- 1 large head roasted garlic
- 4 large potatoes (peeled and cubed)
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 tablespoon fresh parsley (chopped)
- Salt and pepper to taste
Instructions
- Sauté Onion and Garlic: In a large pot, heat olive oil over medium heat. Sauté the diced onion until softened, about 8 minutes. Add minced garlic and cook for an additional minute to release their aromas.
- Add Broth: Pour in the vegetable broth and bring the mixture to a boil, preparing the base for the soup.
- Simmer Potatoes and Seasoning: Add the cubed potatoes, chopped parsley, salt, and pepper. Return to a boil then reduce heat to a simmer and cook until the potatoes are tender, about 15-20 minutes. Stir in the roasted garlic to infuse the soup with deep, mellow garlic flavor.
- Thicken Soup: For a creamy texture, mash some of the potato pieces with a spoon or use an immersion blender to blend until the soup reaches your desired consistency.
- Serve: Ladle the hot soup into bowls and garnish with optional toppings like croutons or cheese for extra texture and flavor. Enjoy warm.
Notes
- You can use vegetable broth alternatives or add a splash of cream for a richer soup.
- To roast garlic, cut the top off a head of garlic, drizzle with olive oil, wrap in foil and roast at 400°F (200°C) for 30-40 minutes until soft.
- Use an immersion blender carefully to avoid splashes when blending hot soup.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 1 month.
