Description
This comforting Roasted Garlic Potato Soup is a creamy, flavorful dish perfect for chilly days. Featuring roasted garlic and tender potatoes simmered in a savory vegetable broth, this soup is easy to prepare on the stovetop and makes a satisfying meal for four.
Ingredients
Scale
Soup Base
- 1 small onion, diced
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 4 cups vegetable broth
- 4 large potatoes, peeled and diced
- 1 head of roasted garlic, cloves separated
- Fresh parsley, chopped (about 2 tablespoons)
- Salt, to taste
- Black pepper, to taste
Instructions
- Sauté Onions and Garlic: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 8 minutes until softened and translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add Broth and Potatoes: Pour in the vegetable broth and bring it to a boil. Add the diced potatoes, chopped parsley, salt, and black pepper. Return the mixture to a boil, then reduce heat to low.
- Simmer Soup: Let the soup simmer gently for 15 to 20 minutes, or until the potatoes are tender and easily pierced with a fork. Stir occasionally to prevent sticking.
- Incorporate Roasted Garlic and Thicken: Stir in the roasted garlic cloves. To achieve your desired texture, either mash some of the cooked potatoes directly in the pot or blend a portion of the soup using an immersion blender until creamy.
- Serve: Ladle the hot soup into bowls and garnish with optional toppings such as croutons or shredded cheese, if desired. Serve immediately for best flavor.
Notes
- Roasted garlic adds a rich, mellow flavor distinct from raw garlic—be sure to roast it beforehand or use pre-roasted garlic.
- If you prefer a smoother texture, fully blend the soup with an immersion blender.
- Garnishes like croutons, shredded cheese, or additional fresh parsley complement the soup well.
- Use Yukon Gold or Russet potatoes for best texture in soups.
- Adjust seasoning with salt and pepper according to taste after blending.
