Creamy comforting this irresistible roasted garlic potato soup warms hearts taste buds with every spoonful Easy to make utterly satisfying
Ingredients
Scale
2 heads of garlic
4 large potatoes (Yukon Gold or Russet)
1 medium onion
4 cups vegetable broth
1 cup heavy cream or coconut milk
Salt and pepper to taste
Olive oil
Instructions
Preheat your oven to 400°F (200°C). Slice off the top of the garlic heads to expose the cloves. Drizzle with olive oil, wrap in foil, and roast for about 30-40 minutes until soft.
While the garlic is roasting, peel and chop the potatoes and onion. Heat olive oil in a large pot over medium heat, and sauté the onion until translucent.
Stir in the potatoes and add the vegetable broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
Once the garlic is roasted and cool enough to handle, squeeze the soft cloves into the pot and puree until smooth.
If desired, stir in heavy cream or coconut milk for added richness. Season with salt and pepper to taste.
Ladle the soup into bowls and garnish with fresh herbs, croutons, or a drizzle of olive oil before serving.
