Roasted garlic and potato soup
Roasted Garlic and Potato Soup combines caramelized garlic with creamy potatoes for a comforting dish. Fresh thyme and light sour cream enhance its rich flavor, making it perfect for any occasion.
Cook time 130 min
Prep time 25 min
Ingredients:
2 garlic cloves1 tbsp fresh thyme
1/4 cup olive oil
1 onion
4 potatoes
2 cups water
2 cups vegetable broth
1/3 cup light sour cream
Roasted Garlic and Potato Soup is a comforting, hearty dish that combines the rich, caramelized flavors of roasted garlic with the creamy texture of potatoes. Perfect for a cozy night in or as a starter for a larger meal, this soup is both easy to make and incredibly delicious. The fresh thyme and light sour cream add an extra layer of flavor and creaminess that will leave you coming back for more.
Instructions:
- Peel the garlic cloves and place them on a small piece of aluminum foil.
- Drizzle with a small amount of olive oil (about 1 tsp) and wrap the foil around the garlic.
- Roast in the preheated oven for about 20-25 minutes, or until the garlic is soft and fragrant. Set aside to cool.
- While the garlic is roasting, peel and chop the onion into small pieces.
- Peel and dice the potatoes into roughly 1-inch cubes.
- In a large pot, heat the remaining olive oil over medium heat.
- Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Add the diced potatoes and cook for another 5 minutes, stirring occasionally.
- Pour in the water and vegetable broth.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes, or until the potatoes are tender.
- Add the roasted garlic to the pot.
- Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup to a regular blender in batches and blend until smooth, then return it to the pot.
- Stir in the fresh thyme.
- Season with salt and pepper to taste.
- Stir in the light sour cream until fully incorporated.
- Allow the soup to warm through for a few more minutes on low heat.
This Roasted Garlic and Potato Soup is a delightful blend of flavors and textures that is sure to become a household favorite. The caramelized garlic and creamy potatoes create a comforting warmth that's perfect for any occasion. Use the tips provided to ensure that your soup turns out perfectly every time, whether you're making it for a weeknight dinner or serving it as a starter for a special gathering.
Roasted garlic and potato soup FAQ:
Allow the soup to cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. You can also freeze the soup for up to 3 months; just make sure to thaw it in the refrigerator before reheating.
The potatoes are done when they are tender and easily pierced with a fork. This usually takes about 20 minutes of simmering after adding them to the pot.
Yes, you can substitute different types of potatoes, like Yukon Gold or Russet, as they will provide a creamy texture. Avoid using waxy potatoes as they may not blend as smoothly.
To make the soup dairy-free, substitute the light sour cream with a plant-based sour cream or yogurt. You can also use coconut milk or cashew cream for added richness.
Yes, you can roast additional garlic cloves for a richer flavor. Just keep in mind that roasted garlic becomes sweeter and milder, so adjust the amount based on your preference.
Tips:
- Roast the garlic cloves until they are golden brown and fragrant, as this will enhance the flavor of your soup.
- Use a good quality olive oil to add richness and depth to the soup.
- Make sure to dice the onion and potatoes into uniform pieces to ensure even cooking.
- Blend the soup to your desired consistency – smooth for a creamier texture or leave some chunks for a heartier feel.
- Stir in the light sour cream at the end to add a tangy creaminess to the soup.
- Add salt and pepper to taste and garnish with a sprinkle of fresh thyme before serving to enhance the flavors.
Nutrition per serving
4 ServingsCalories 210kcal
Protein 6g
Carbohydrates 40g
Fiber 6g
Sugar 4.66g
Fat 18g
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