Name: Roasted Garlic Potato Soup with Chili Crisp Croutons: A Bowl of Comfort
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Fusion/American
Ingredients: 3 lbs Russet potatoes, peeled and cubed; 3 whole bulbs of garlic; 1 medium onion, diced; 2 stalks celery, diced; 6 cups vegetable broth; 1 cup heavy cream; 4 tbsp unsalted butter; 2 tbsp olive oil; 4 slices sourdough bread, cubed; 2 tbsp chili crisp (Lao Gan Ma); Salt and black pepper to taste

Description

A luxurious, velvety potato soup infused with the nutty sweetness of roasted garlic and topped with spicy, savory chili crisp croutons for a perfect balance of cream and heat.

Ingredients

Scale

3 lbs Russet potatoes, peeled and cubed
3 whole bulbs of garlic
1 medium onion, diced
2 stalks celery, diced
6 cups vegetable broth
1 cup heavy cream
4 tbsp unsalted butter
2 tbsp olive oil
4 slices sourdough bread, cubed
2 tbsp chili crisp (Lao Gan Ma)
Salt and black pepper to taste

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Instructions

Roast garlic bulbs at 400F wrapped in foil for 40 minutes until golden.
Sauté onion and celery in butter until translucent.
Add cubed potatoes and vegetable broth, simmering until tender.
Squeeze roasted garlic from husks into the soup and stir.
Blend soup with an immersion blender until smooth, then stir in heavy cream.
Sauté sourdough cubes in butter until toasted, then toss with chili crisp.
Ladle soup into bowls and top with a handful of chili crisp croutons.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Soup
Method: Stove-top & Oven
Cuisine: Fusion/American