Roasted Garlic Potato Soup with Crispy Brussels + Chili Oil

We're currently hunkered down for the snow and ice storm coming through our area. Luckily we were both able to leave work early, which gave us time to prepare this delicious soup. The soup itself is velvety and smooth, full of the roasted garlic flavor. The crispy brussels add texture and an added depth of flavor. I enjoyed the spice from the chili oil, whereas Dave thought the chili oil was too perfumy for this recipe, but I appreciated the heat that it added.

Recipe from How Sweet Eats

-Cooking spray or 1 tablespoon olive oil and 1 tablespoon unsalted butter*
-1 sweet onion, diced
-3 pounds russet potatoes, peeled and chopped
-4 to 5 cups low-sodium chicken or vegetable stock
-2 bulbs roasted garlic
-1/3 cup cream
-1/4 teaspoon salt
-1/4 teaspoon pepper
-chili oil, for serving

Crispy Brussels
-1/2 pound brussels sprouts, stems removed and leaves removed
-Cooking spray
-salt and pepper to taste

*I prefer to use cooking spray in recipes like this that already include rich ingredients like cream.

Heat a large stock pot over medium heat and either add the olive oil and butter or spray the pot with cooking spray. Add the potatoes and 4 or more cups of stock, or more as needed to cover the potatoes. Bring the mixture to a simmer. Cover and cook until the potatoes are tender and falling apart, about 20 to 30 minutes. Turn off the heat.

Squeeze out the roasted garlic cloves and add them to to the stock pot. Using an immersion blender, blend the potato/garlic mixture until creamy and smooth. Return to the heat on low and add the cream, salt and pepper. Adjust the seasoning as needed.

To serve top with the crispy brussels and a drizzle of chili oil.

To make the crispy brussels, I cleaned and trimmed the brussels sprouts and removed as many outer leaves as I could. Then I laid the leaves out in a single layer on a baking sheet, sprayed them with cooking spray, then roasted them at 375 for 10-12 minutes. It's best to start keeping an eye on the brussels sprouts around the 10 minute mark, I did have to pull some out early.



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