Roasted Garlic Potato Soup
Creamy potato soup gets a deep, sweet flavor from a whole head of roasted garlic, blended until smooth.
Ingredients
- 1 whole head garlic
- 1 teaspoon olive oil 5 ml
- 2 pounds russet potatoes peeled and cut into 1-inch cubes, 900 g
- 4 tablespoons salted butter 57 g
- 1 large yellow onion chopped
- 1 large leek white and light green parts only, washed and thinly sliced
- 3 tablespoons all-purpose flour 24 g
- 4 cups low-sodium chicken or vegetable broth 960 ml
- 1 cup whole milk 240 ml
- ¼ cup heavy cream 60 ml
- ½ teaspoon fresh thyme leaves
- ½ cup grated Parmesan cheese 50 g
- Salt and freshly ground black pepper
- Chopped fresh chives for garnish
Instructions
- Preheat your oven to 400°F (200°C). Slice the top quarter-inch off the head of garlic to expose the cloves. Place it on a small piece of foil, drizzle with olive oil, and season with a pinch of salt and pepper. Wrap the garlic in the foil and roast for 35-40 minutes, until the cloves are soft and fragrant. Let it cool slightly.
- While the garlic roasts, place the cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are very tender when pierced with a fork. Drain well.
- In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and sliced leek. Cook, stirring occasionally, for 6-8 minutes, until they have softened.
- Sprinkle the flour over the onions and leeks and cook for 1 minute, stirring constantly. This will cook out the raw flour taste.
- Gradually whisk in the broth until smooth. Then stir in the milk, cream, and thyme. Bring the mixture to a simmer and cook for 5 minutes, allowing it to thicken slightly.
- Squeeze the soft, roasted garlic cloves out of their skins and into the pot. Add the drained potatoes and the Parmesan cheese. Stir to combine.
- Use an immersion blender to blend the soup directly in the pot until it is smooth and creamy. Alternatively, you can carefully transfer the soup in batches to a regular blender and blend until smooth, returning it to the pot.
- Taste the soup and season with salt and pepper as needed. If the soup is too thick, you can stir in a little more broth until it reaches your desired consistency. Serve hot, garnished with fresh chives.
Notes
For a smooth soup, be sure to blend it very well. If using a regular blender, remember to vent the lid to allow steam to escape and avoid pressure buildup.
The soup will thicken as it cools. When reheating, you may need to add a splash of broth or milk to thin it out again.
Feel free to add other toppings like bacon bits, croutons, or a dollop of sour cream.