Roasted Garlic Potato Soup

This soup was paired with the Radish Green Pesto + Provolone Grilled Cheese posted yesterday. I always try to make our CSA ingredients the star of every dish so I wanted the garlic to not be an afterthought in a recipe. We received potatoes this week too so this soup was the perfect way to use the two ingredients. I love soup and while this is certainly more of a winter recipe it showcased the garlic and potatoes beautifully. Dave liked that the soup was lighter than he thought it would be, I thought the flavors went together really well. The texture was velvety and light and none of the flavors overwhelmed any others.

Recipe from the Little Spice Jar.

-1 head of garlic
-1 3/4 pounds (about 3-4 medium) potatoes, peeled + boiled
-3 tablespoons salted butter
-1/4 cup flour
-1 cup onions, chopped
-4 cups low sodium vegetable broth
-1 cup milk
-1/4 cup heavy cream
-1/4 teaspoon thyme
-1/2 cup freshly grated parmesan cheese
-salt + pepper to taste

Preheat the oven to 375. Slice the top off a head of garlic and drizzle the exposed cloves with olive oil. Season with salt and pepper. Wrap the garlic in a piece of foil and place the foil wrapped garlic on a baking sheet. Roast for 40-45 minutes. Let cool and then remove the roasted garlic cloves.

Melt the three tablespoons of butter in a large pot over medium heat. Add the chopped onions and saute for 3-4 minutes. Next add the flour and cook for one minute. Add the vegetable broth, milk, cream, thyme, salt and pepper, bring the soup to a boil and then reduce the heat and allow the soup to simmer for 2-3 minutes. Add the potatoes, the roasted garlic cloves, and the Parmesan cheese. Use an immersion blender to blend until smooth. Serve warm with shaved parmesan cheese and chives. 



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