Description
A rich and creamy potato soup with roasted garlic, perfect for a comforting meal.
Ingredients
Scale
- 6 medium potatoes, peeled and diced
- 1 small head of garlic, roasted (or 6 cloves, roasted)
- 1 medium onion, diced
- 2 tablespoons butter or olive oil
- 1 cup cauliflower florets (optional, for extra creaminess)
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or milk
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional)
- Chili crisp or croutons (for topping)
- Fresh chives, chopped (for garnish)
Instructions
- Roast the garlic: Preheat oven to 200°C (400°F). Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast 25–30 minutes until soft.
- In a large pot, melt butter over medium heat. Sauté onions until translucent (3–4 minutes).
- Add diced potatoes, cauliflower, and roasted garlic. Stir to combine.
- Pour in broth, bring to a boil, then reduce heat and simmer 20–25 minutes, until potatoes are tender.
- Using an immersion blender (or regular blender in batches), puree the soup until smooth and creamy.
- Stir in heavy cream or milk, salt, pepper, and smoked paprika. Simmer 3–5 minutes to heat through.
- Serve hot, topped with chili crisp, croutons, and chopped chives.
Notes
- Adjust the seasoning according to your taste for a personalized flavor.
- This soup can be made ahead of time and reheated before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 3 grams
- Sodium: 800 mg
- Fat: 18 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 5 grams
- Protein: 5 grams
- Cholesterol: 40 mg