Description
This creamy and comforting Roasted Garlic Potato Soup is a perfect blend of tender potatoes, caramelized onions, and rich roasted garlic. Simmered in vegetable broth and finished with fresh parsley, this hearty soup is ideal for a cozy meal. Simple to prepare on the stovetop, it offers a deliciously smooth texture and a depth of flavor that will warm you up.
Ingredients
Scale
Vegetables
- 1 small onion, diced
- 4 garlic cloves, minced
- 4 large potatoes, peeled and chopped
- 1 head of roasted garlic, cloves squeezed out
- Fresh parsley, chopped, to taste
Liquids & Oils
- 2 tablespoons olive oil
- 4 cups vegetable broth
Seasonings
- Salt, to taste
- Black pepper, freshly ground, to taste
Instructions
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 8 minutes. Then add the minced garlic and cook for an additional 1 minute until fragrant.
- Add Broth and Ingredients: Pour in the vegetable broth and bring the mixture to a boil. Add the peeled and chopped potatoes, chopped parsley, salt, and black pepper. Allow the soup to return to a boil.
- Simmer Soup: Reduce heat to low and let the soup simmer until the potatoes are tender, approximately 15-20 minutes.
- Add Roasted Garlic: Stir in the roasted garlic cloves, mixing them well into the soup to infuse a rich, mellow garlic flavor.
- Thicken the Soup: For a thicker consistency, mash some of the cooked potatoes directly in the pot or use an immersion blender to partially blend the soup, leaving some chunks for texture.
- Serve: Ladle the hot soup into bowls and garnish with additional fresh parsley, croutons, or cheese if desired. Serve immediately.
Notes
- Roasting your own garlic adds a deeper, sweeter flavor—simply cut off the top of a head of garlic, drizzle with olive oil, wrap in foil, and roast at 400°F (200°C) for 30-40 minutes.
- If you prefer a vegan version, omit cheese garnishes.
- For extra creaminess, you can add a splash of plant-based milk or cream after blending.
- Use Yukon Gold or Russet potatoes for a perfect texture.
- This soup freezes well; store in airtight containers for up to 3 months.
