Description
This Roasted Garlic Potato Soup combines simple, wholesome ingredients like fresh parsley, chunky potatoes, and sweet roasted garlic to create a comforting and flavorful meal perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 small onion, small dice
- 2 tablespoons extra virgin olive oil
- 4 garlic cloves, minced, fresh
- 1 teaspoon salt, divided
- 4 cups vegetable broth
- 4 large potatoes, peeled and cut into big chunks
- 1 large head of roasted garlic
- 1 tablespoon fresh parsley, chopped
- 1/4 teaspoon freshly ground pepper
Instructions
- Sauté Onion and Garlic: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until softened and translucent, about 8 minutes. Add 1/2 teaspoon of salt and the minced fresh garlic, and cook for another minute until fragrant.
- Add Broth and Boil: Pour in the vegetable broth and bring the liquid to a boil over medium-high heat.
- Cook Potatoes and Season: Add the potato chunks, chopped parsley, freshly ground pepper, and the remaining 1/2 teaspoon of salt. Return the soup to a boil, then reduce heat to a simmer. Cook until the potatoes are tender when pierced with a fork.
- Add Roasted Garlic: Add the roasted garlic cloves to the pot. You may smash them or leave them whole, depending on your texture preference.
- Thicken Soup: To thicken the soup, carefully remove about 1 cup of the cooked potatoes and place them in a bowl. Mash the potatoes with a fork until smooth, then stir the mashed potatoes back into the soup. Alternatively, use an immersion blender to partially blend some of the potatoes in the soup for a creamier texture.
- Serve and Garnish: Ladle the soup into bowls and garnish with a sprinkling of croutons, extra chopped parsley, or shredded cheese if desired. Serve warm and enjoy.
Notes
- To roast garlic in the oven: Preheat oven to 400°F. Prepare an 8 x 12 inch sheet of aluminum foil and an 8 x 12 inch sheet of parchment paper. Remove a couple layers of dry skin from the garlic bulb, leaving 1-2 layers intact. Cut about 1/4 inch off the top of the bulb to expose the cloves. Place the garlic bulb on the parchment paper cut side up, drizzle with 1 teaspoon olive oil, and sprinkle with salt and pepper. Wrap the garlic tightly in the parchment and foil. Roast for 30-40 minutes until soft and fragrant. Let cool before using.
- If sensitive to fresh garlic, reduce fresh garlic cloves to 1 or 2, or omit entirely and rely on roasted garlic for a milder flavor.
- Add vegetables like sliced celery or large chunks of carrot with the potatoes for extra nutrition and flavor.
- For a thicker soup, mix 1-2 tablespoons of corn starch or all-purpose flour with a few scoops of hot broth, then stir the mixture back into the soup and cook until thickened.
- Roasted garlic cloves can be left whole or mashed before adding; adjust garlic quantity up to 6 fresh cloves and 2 heads of roasted garlic if you prefer a stronger garlic flavor and tolerate it well.
