Roasted Garlic Potato Soup

So...I made this really good soup last night and had to share. I'm finishing up the leftovers as I type.

If you're not a fan of garlic, you could probably just stop reading right now because there is a lot of garlic coming up!

First, roasting garlic:

Halve each head or try to chop off the top enough to expose all of the cloves. Then you drizzle it with olive oil, maybe a tablespoon or so per head. Place a couple heads on a sheet of foil and loosely wrap the foil up in the shape of the head of garlic. Stick them in the oven on 375 for about 35-40 minutes, then bring the foil down a bit to uncover them and roast for 15 more minutes, this will get you the golden brown color like in the photo below. Let them cool and then use your hands to squeeze out the roasted cloves.

At this point your house will smell amazing and you'll have all these beautiful, soft garlic cloves just waiting to be used. Here's how I used mine...

Roasted Garlic Potato Soup:

- Cloves from 2-4 heads of roasted garlic depending on how much you like garlic (I bet I used close to 30 cloves which might sound crazy but the soup wasn't overpowering since roasting the garlic mellows the flavor. Also, garlic is great for boosting your immune system, so I say load it up!)
- 4 medium/large russet or yukon gold potatoes, peeled and chopped 
- 4 cups vegetable or chicken stock
- 2 or 3 tsp salt
- 2 tsp pepper
- 1/3 cup whole milk (heavy cream or 2% would work as well)
- 1/3 cup parmesan or romano cheese

Toppings (optional, but highly recommended)
- crumbled bacon
- croutons or crostini
- chopped green onion or chives

Bring your roasted garlic cloves, potatoes, and stock to a boil and let simmer for 10-12 minutes until the potatoes are soft. Add salt and pepper and use some sort of blender to puree´. These types of recipes are the top reason I love my immersion blender! Once blended, taste and see if you need anymore salt. While cooking on low heat, add in the milk (you might need more than 1/3 cup if your soup is too thick, totally your call) and cheese and stir until combined. Heat thoroughly and serve! We ate ours topped with bacon and some crostini I made out of almost-too-old sourdough bread.


Linda said...

Yum...looks good! That is a LOT of garlic :)

sarah.flyingkites said...

Oh yum, yum, yum! Thank you so much for the roasted garlic instructions!