Description
A creamy and flavorful roasted garlic potato soup.
Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1 head of garlic, roasted
- 1 onion, chopped
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wrap the garlic in foil and roast for 30 minutes.
- In a pot, heat olive oil over medium heat and sauté the onion until translucent.
- Add the diced potatoes and vegetable broth, then bring to a boil.
- Reduce heat and simmer until the potatoes are tender.
- Squeeze the roasted garlic into the pot.
- Puree the soup using an immersion blender.
- Stir in the heavy cream and season with salt and pepper.
- Serve hot.
Notes
- Adjust the thickness by adding more or less broth.
- Garnish with chives or croutons if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg