For a simple supper, make this wholesome roasted garlic and potato soup recipe, topped with chunky roasted potatoes and savory parmesan cheese.
A warming bowl of soup is always welcome at the table, and this roasted garlic potato soup is as savory and nourishing as it gets.
Garlic — well, food wouldn’t be the same without it.
The “stinking rose” not only makes most everything taste better, it’s long been credited for its remarkable healing abilities.
Grandmothers all over the world serve up bowls of garlicky soup the second someone in their family gets the sniffles.
I just made that up. But isn’t it comforting to think that the simple gesture of making soup helps people feel cared for?
This recipe uses a whole head of garlic, not nearly as much as some recipes that call for 50, 80 or 100 cloves (who feels like counting?) but it’s no less a distinct seasoning.
Plus, while the garlic is roasting the kitchen smells absolutely amazing. Roasting garlic also tempers the its raw bite, making it mellow and almost sweet.
Potatoes give this soup gives a satisfying creamy texture without cream, butter or milk.
I have to say that a good blender helps too — a powerful blender works like magic to make vegetable purees airy and velvety.
When it seems like a hassle to pull the big blender out (and then clean it), I use my favorite hand blender to puree this soup right in the pot. It’s the best!
I wanted to enjoy this soup as meal all by itself, so I added freshly grated parmesan cheese and chunks of roasted potatoes to hearty it up. Serve the soup with toasted crusty sourdough bread to savor every drop.
To jazz the soup up even more, try adding some wilted Italian-style greens and a spoonful of creme fraiche or sour cream.
Here’s a pro tip for peeling garlic:
- Separate unpeeled garlic cloves from the head.
- Put them in a bowl and cover with water.
- Soak the cloves 15-30 minutes then drain. The skins will loosen and peel away easily.
- 1 head of garlic, separated into cloves and peeled
- Extra-virgin olive oil
- Kosher salt
- 6 cups water or vegetable broth
- 3 pounds yellow potatoes, such as Yukon Gold, cut into 1 1/2-inch pieces
- 1 leek, white and light green parts thinly sliced
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon fresh lemon juice
- 2 tablespoons chopped fresh herbs such as parsley, tarragon or chives
- Heat the oven to 400 degrees.
- Put the garlic cloves in a small baking dish. Drizzle with olive oil, sprinkle with a pinch of salt and cover with a piece of foil. Roast until the cloves are soft and golden brown, 25 - 30 minutes.
- Put 2 cups of the potatoes on a baking sheet. Add 2 tablespoons olive oil and 1/2 teaspoon salt and toss around to coat. Roast in the oven alongside the garlic until tender, about 40 minutes.
- Heat about a tablespoon of olive oil in a large pot or saucepan over medium-high heat. Add the leek and cook until softened. Add the roasted garlic, remaining raw potatoes, 6 cups water or broth and 1 teaspoon salt. Bring to a simmer and cook until the potatoes are tender, about 25 minutes.
- Puree the soup with a hand blender or in a regular blender in batches (let it cool 10 minutes before putting in the blender) until smooth. Stir in 1/4 cup of the parmesan and the lemon juice.
- To serve, put 4 or 5 roasted potatoes in each serving bowl. Ladle the soup over the potatoes. Sprinkle with additional cheese and some of the herbs.
Amount Per Serving: Calories: 306 Total Fat: 5g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 7mg Sodium: 397mg Carbohydrates: 58g Fiber: 6g Sugar: 4g Protein: 9g