Description
A heartwarming roasted garlic and creamy potato soup that’s rich in flavor and perfect for cozy gatherings.
Ingredients
Scale
- 1 (or 2) heads of garlic
- 1 large yellow onion, peeled and chopped
- 2 pounds russet potatoes, peeled, roughly chopped, and boiled until fork tender
- 4–6 cups vegetable or chicken broth
- 4 cups sliced crimini mushrooms
- ¼ cup salted butter
- ¼ cup flour
- 1 cup milk
- ¼ cup half and half
- Good pinch of ground thyme
- Sea salt to taste
- Coarse black pepper to taste
Instructions
- Preheat the oven to 375ºF.
- Slice off the top layer of the garlic heads to expose the cloves, drizzle with olive oil, and sprinkle with salt and pepper.
- Wrap in foil and roast for about 40 minutes until golden brown.
- In a large pot, melt butter over low-medium heat and add the chopped onions. Sauté until translucent.
- Sprinkle the sautéed onions with flour, then add the broth, milk, half-and-half, thyme, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to a simmer.
- Stir in the cooked potatoes and roasted garlic.
- Blend the mixture until smooth, adding more broth if desired.
- Sauté mushrooms in a separate pan until seared.
- Add most of the mushrooms to the blended soup, reserving some for garnish.
- Serve warm, garnished with fresh thyme, green onions, pepper, mushrooms, or cheese as desired.
Notes
For a thicker texture, add more flour when sautéing the onions. Store leftovers in an airtight container in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting, Blending, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: soup, garlic, potatoes, creamy, comfort food
