Description
A rich and velvety potato soup featuring the deep, caramelized flavor of slow-roasted garlic. Naturally thick and incredibly satisfying.
Ingredients
Scale
- 3 lbs Yukon Gold potatoes, peeled and cubed
- 2 whole heads of garlic
- 1 medium yellow onion, diced
- 4 tbsp unsalted butter
- 6 cups vegetable broth
- 1 tsp dried thyme
- 1/2 cup heavy cream
- 2 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Preheat oven to 400F. Cut the tops off garlic heads, drizzle with oil, wrap in foil, and roast for 30-40 minutes.
- In a large pot, melt butter and sauté diced onions until translucent.
- Add cubed potatoes and vegetable broth. Bring to a boil, then simmer for 15-20 minutes until potatoes are soft.
- Squeeze the roasted garlic cloves out of their skins into the pot and stir.
- Use an immersion blender to blend the soup until completely smooth.
- Stir in heavy cream and thyme. Heat through on low for 2-3 minutes without boiling.
- Season with salt and pepper before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American