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Creamy Roasted Garlic Potato Soup

This potato soup combines roasted garlic to enhance its savory depth with a smooth, velvety texture achieved through blending cooked potatoes and cream. The soup appears creamy and thick, with a velvety surface and rich aroma from the caramelized garlic that infuses every spoonful.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cloves garlic fresh cloves, peeled
  • 2 tablespoons olive oil for roasting garlic and sautéing
  • 4 large potatoes regardless of variety, peeled and diced
  • 1 medium onion chopped
  • 4 cups vegetable broth or chicken broth for richer flavor
  • 1 cup heavy cream for richness and smoothness
  • to taste salt and pepper seasoning to enhance flavor

Equipment

  • Large pot
  • Blender or immersion blender

Method
 

  1. Preheat the oven to 400°F (200°C). Wrap the peeled garlic cloves in foil with a teaspoon of olive oil and roast until golden and fragrant, about 20-25 minutes.
    2 tablespoons olive oil
  2. While the garlic roasts, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent and soft, about 5 minutes, filling the kitchen with a sweet aroma.
    2 tablespoons olive oil
  3. Add the peeled and diced potatoes to the pot, stirring to coat with the onions and oil. Cook for another 3-4 minutes to start softening the potatoes.
    2 tablespoons olive oil
  4. Pour in the vegetable broth, bringing the mixture to a boil. Reduce the heat to low, cover, and simmer until the potatoes are very tender, about 20 minutes.
    2 tablespoons olive oil
  5. Remove the roasted garlic from the oven and mash or finely chop it. Add the garlic to the cooked potatoes and broth mixture, stirring to combine.
    2 tablespoons olive oil
  6. Use an immersion blender directly in the pot or transfer the soup in batches to a blender. Blend until completely smooth and creamy, with no lumps remaining.
  7. Stir in the heavy cream, adjusting the heat to keep the soup warm but not boiling, to enhance its silky texture. Season with salt and pepper to taste.
    2 tablespoons olive oil
  8. Simmer the soup for another 5 minutes to allow flavors to meld, stirring occasionally to prevent sticking.
  9. Taste and adjust seasoning as needed, then ladle the hot, velvety soup into bowls. Garnish with a drizzle of olive oil or fresh herbs if desired and serve immediately.

Notes

For a thicker soup, blend less or add a bit of additional potato. To make it vegan, substitute the cream with coconut milk or omit altogether.