Creamy Roasted Garlic Potato Soup
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Why I Love This Recipe
Potatoes have been cultivated for over 10,000 years in South America and are a staple food in many cultures!
Ingredients You'll Need
4 large russet potatoes, peeled and diced
1 whole garlic bulb, top cut off
1 teaspoon olive oil
1/2 cup unsalted butter (divided)
1 medium onion, finely diced
4 cups vegetable or chicken stock
1 cup heavy cream
1/4 cup sour cream
Salt and freshly ground black pepper to taste
Fresh chives, finely chopped for garnish
Directions
Preheat oven to 400°F (200°C). Drizzle the cut bulb of garlic with olive oil, wrap in aluminum foil, and roast in the oven for 25 minutes until soft and golden. Let cool.
Set a large pot over medium heat. Melt 1/4 cup of butter and sauté the diced onion until translucent.
Add the diced potatoes and pour in the stock. Bring to a boil, and then simmer for 20 minutes until the potatoes are tender.
Squeeze the roasted garlic cloves into the pot, discarding the skins, and blend the soup with a hand blender until smooth.
Lower the heat and stir in the remaining butter, heavy cream, and sour cream. Season with salt and freshly ground black pepper to taste.
Serve warm, garnished with chopped chives.
Pairs Well With
Pairs with white wine such as Sauvignon Blanc or a refreshing iced tea
Questions, Comments & Reviews
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