Description
Creamy roasted garlic potato soup delivers comfort in every spoonful, blending rustic flavors with silky smoothness. Warm hearth memories mingle with rich, earthy notes, inviting you to savor each comforting bite of this soul-warming classic.
Ingredients
Scale
Main Ingredients:
- 4 large potatoes, cut into small chunks
- 3 heads of garlic
- 1 cup cauliflower florets
- 5 cups chicken broth
- 1 cup heavy cream
Aromatics and Seasonings:
- 2 shallots
- 1 teaspoon Italian seasoning
- Few sprigs of thyme, minced
- Salt and pepper, to taste
- Pinch of red pepper flakes
Garnishes and Extras:
- 1 loaf of bread (French or baguette), cut into cubes
- 34 tablespoons chili crisp
- Generous drizzle of olive oil
- Parmesan cheese, for topping
- Chives, for topping
Instructions
- Prepare the oven to 400F (200C) for roasting garlic.
- Slice off garlic head tops, coat with olive oil, and encase completely in aluminum foil. Roast for 30-35 minutes until cloves turn soft and golden.
- Meanwhile, warm olive oil in a large pot over medium heat. Sauté shallots until they become translucent and tender, approximately 5 minutes.
- Incorporate potatoes, cauliflower, and thyme into the pot. Continue cooking for 3-4 minutes to develop flavors.
- Pour chicken broth into the pot and increase heat until liquid reaches a boil. Reduce temperature and allow mixture to simmer for 15-20 minutes, ensuring vegetables become completely tender.
- Simultaneously, crisp bread cubes in a separate pan with olive oil, rotating frequently to achieve uniform golden color.
- Extract roasted garlic cloves from their papery skins and fold into the simmering soup. Introduce heavy cream, Italian seasoning, red pepper flakes, salt, and pepper.
- Utilize an immersion blender to transform soup into a smooth, creamy consistency. Alternatively, transfer to a standard blender and process in batches.
- Taste and fine-tune seasonings as needed for optimal flavor profile.
- Serve by transferring soup into individual bowls. Embellish with chili crisp, toasted bread cubes, freshly grated Parmesan, and chopped chives.
Notes
- Roast garlic slowly to develop deep, rich flavors without burning, ensuring golden brown color and soft texture.
- Swap chicken broth with vegetable broth for a vegetarian version, maintaining the soup’s creamy consistency and robust taste.
- Toast bread cubes in a single layer to guarantee even crispiness, preventing soggy or unevenly browned croutons.
- Consider using Greek yogurt or coconut cream as a lighter alternative to heavy cream, reducing calorie content while preserving the soup’s velvety smoothness.
- Prep Time: 10 minutes
- Cook Time: 65 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 260 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.1 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 35 mg