Description
A rich and velvety potato soup featuring the deep, sweet flavors of slow-roasted garlic and creamy Yukon Gold potatoes.
Ingredients
Scale
- 2 heads of garlic
- 4 large Yukon Gold potatoes, cubed
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- Fresh thyme sprigs
- Salt and black pepper to taste
Instructions
- Roast garlic heads wrapped in foil at 400F for 30 minutes.
- Sauté cubed potatoes in butter until slightly browned.
- Squeeze roasted garlic cloves into the pot with potatoes.
- Add vegetable broth and simmer for 20 minutes until potatoes are tender.
- Blend the mixture using an immersion blender until completely smooth.
- Stir in heavy cream and fresh thyme; heat through gently.
- Season with salt and pepper and serve hot.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop/Oven
- Cuisine: American