Description
A creamy and luxurious Roasted Garlic Potato Soup that combines the sweetness of roasted garlic with tender boiled potatoes, sautéed leeks and onions, and a smooth blend of milk and cream. This comforting soup is finished with parmesan cheese and fresh thyme, perfect for a cozy meal.
Ingredients
Scale
Roasted Garlic
- 1 head of garlic, whole
- 1 teaspoon olive oil
- Salt and pepper, to taste
Soup Base
- 1¾ pounds russet potatoes, peeled
- 4 tablespoons salted butter
- 1 cup white onions, chopped
- 1 leek, cleaned and thinly sliced (whites and light greens)
- 3 tablespoons flour
- 4-5 cups low sodium chicken broth (or vegetable broth)
- 1 cup whole milk (or 2%)
- ¼ cup heavy cream
- ½ teaspoon fresh thyme (or ¼ teaspoon dried thyme)
- ¼ teaspoon kosher salt
- Freshly ground black pepper, to taste
- ½ cup freshly grated parmesan cheese
Toppings (Optional)
- Chopped chives
- Gruyère grilled cheese croutons or crackers
Instructions
- Roast Garlic: Position a rack in the center of the oven and preheat to 375ºF. Slice off the top of the garlic head to expose cloves, drizzle with olive oil, and season with salt and pepper. Wrap in foil and place on a baking sheet. Roast for 40-45 minutes until garlic is tender. Let cool before squeezing out the roasted garlic.
- Boil Potatoes: While the garlic roasts, bring a large pot of water to a boil. Add peeled potatoes and cook until tender, about 15 minutes. Drain, cool slightly, then cube the potatoes.
- Sauté Aromatics: In a large dutch oven, melt the butter over medium-high heat. Add chopped onions and sliced leeks, sauté for 6-8 minutes until soft and translucent.
- Make Soup Base: Reduce heat to medium and sprinkle in the flour. Cook for 60-90 seconds until the flour turns lightly golden. Slowly whisk in 4 cups of chicken broth, milk, cream, thyme, kosher salt, and pepper. Bring to a boil, then reduce heat and simmer for 2-3 minutes until slightly thickened.
- Add Potatoes and Garlic: Stir in the cubed potatoes, squeezed roasted garlic, and grated parmesan cheese.
- Blend Soup: Use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer to a traditional blender in batches. If the soup is too thick, add up to 1 cup more broth to reach desired consistency. Taste and adjust seasoning if needed.
- Serve: Ladle the soup into bowls and garnish with additional parmesan cheese, chopped chives, or Gruyère grilled cheese croutons for added texture and flavor.
Notes
- Roasting garlic mellows its sharpness and brings out a sweet, rich flavor that enhances the soup’s taste.
- Russet potatoes are ideal for this soup due to their fluffy texture when cooked.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Gruyère grilled cheese croutons add a delicious crunchy and cheesy topping; perfect for garnish or dipping.
- Adjust the thickness of the soup by adding more broth as desired after blending.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 35 mg
