As the chilly weather sets in, there’s nothing quite like a steaming bowl of homemade soup to warm your soul. This Roasted Garlic and Potato Soup is the epitome of comfort food, combining the rich, buttery flavor of roasted garlic with the velvety texture of potatoes in a creamy, indulgent broth.
Imagine the aroma of garlic wafting through your kitchen as it slowly roasts to perfection, infusing every bite with its irresistible essence. The potatoes, simmered until tender, lend a silky smoothness that perfectly complements the bold garlic flavor, creating a harmonious balance that will have you craving for more.
Whether you’re seeking a cozy meal to share with loved ones or a soul-warming pick-me-up on a dreary day, this Roasted Garlic and Potato Soup is sure to hit the spot. Imagine curling up on the couch with a steaming bowl, savoring each spoonful as the rich flavors dance across your taste buds, transporting you to a world of pure comfort.
So, gather your ingredients and let’s embark on a culinary journey that will tantalize your senses and leave you feeling nourished and satisfied. This recipe is a true testament to the power of simple, high-quality ingredients combined with a touch of love and patience. Get ready to experience the ultimate in cozy, comforting goodness with every bite of this Roasted Garlic and Potato Soup.
Ingredients:
- 1 head of garlic
- 2 tablespoons olive oil
- 4 cups chicken or vegetable broth
- 2 pounds Yukon Gold potatoes, peeled and diced
- 1 onion, diced
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 1 cup milk
- 1/2 cup heavy cream
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions:
1. Preheat your oven to 400°F (200°C). Cut off the top of the garlic head to expose the cloves. Drizzle with a teaspoon of olive oil and wrap in aluminum foil. Roast in the preheated oven for 30-40 minutes until the cloves are soft and fragrant.
2. In a large pot or Dutch oven, heat the remaining olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
3. Add the diced potatoes and chicken or vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are fork-tender.
4. Remove the roasted garlic cloves from their skins and mash them with a fork or press them through a garlic press. Set aside.
5. In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes, stirring constantly to create a roux. Gradually whisk in the milk and heavy cream, and continue cooking until the mixture thickens slightly.
6. Add the mashed roasted garlic and the milk mixture to the pot with the potatoes and broth. Stir until well combined and the soup has reached your desired consistency. Season with salt and pepper to taste.
7. Optional: For an extra-creamy texture, use an immersion blender or transfer the soup in batches to a regular blender and blend until smooth.
8. Ladle the soup into bowls and garnish with chopped fresh parsley.
Serve this Roasted Garlic and Potato Soup piping hot, alongside crusty bread or a fresh salad for a complete and satisfying meal. Enjoy the warmth and comfort of every spoonful, and savor the rich, creamy flavors that will leave you craving for more.
