Creamy Roasted Garlic Potato Soup
When the chilly winds of winter start to howl, there is nothing quite as restorative as a bowl of creamy Roasted Garlic Potato Soup. This isn't just a standard potato soup; the magic lies in the roasting of the garlic, which transforms sharp, pungent cloves into something mellow, sweet, and deeply aromatic.
Ingredients
- 2 large heads of garlic
- 2 lbs Yukon Gold potatoes peeled and cubed
- 1 large yellow onion diced
- 1 large leek white and light green parts only, sliced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- 3 tbsp butter
- 1 tbsp olive oil
- Salt and black pepper to taste
- For garnish: Fresh chives croutons, and grated Parmesan cheese
Instructions
- Preheat oven to 400°F. Cut the tops off the garlic heads, drizzle with olive oil, wrap in foil, and roast for 35 to 40 minutes until soft.
- In a large pot, melt butter over medium heat. Sauté the onion and leek for 8 to 10 minutes until softened.
- Squeeze the roasted garlic cloves out of their skins and into the pot.
- Add the cubed potatoes and broth. Bring to a boil, then reduce heat and simmer for 20 minutes or until potatoes are tender.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and season with salt and pepper to taste.
- Serve hot, topped with fresh chives, croutons, and Parmesan cheese.