This Roasted Garlic Potato Soup is the ultimate comfort food for chilly evenings. The recipe starts by roasting whole heads of garlic until they are soft and sweet, creating a rich, mellow base that lacks the sharp bite of raw garlic. Sautéed with bacon for a smoky depth, diced onions, and carrots, the soup builds a robust flavor profile. Starchy baking potatoes are simmered in broth until tender, then partially blended to create a velvety, thick consistency without the need for heavy cream. Finished with a splash of milk and fresh parsley, this hearty dish is perfect for family dinners or meal prep. ItâÂÂs simple to make, incredibly satisfying, and offers a warm hug in a bowl.
Roasted Garlic Potato Soup
Description
This Roasted Garlic Potato Soup is the ultimate comfort food for chilly evenings. The recipe starts by roasting whole heads of garlic until they are soft and sweet, creating a rich, mellow base that lacks the sharp bite of raw garlic. Saut&# 195;©ed with bacon for a smoky depth, diced onions, and carrots, the soup builds a robust flavor profile. Starchy baking potatoes are simmered in broth until tender, then partially blended to create a velvety, thick consistency without the need for heavy cream. Finished with a splash of milk and fresh parsley, this hearty dish is perfect for family dinners or meal prep. ItâÂÂs simple to make, incredibly satisfying, and offers a warm hug in a bowl.Ingredients
Directions
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Preheat oven to 350ðF (175ðC).
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Remove the white papery skin from each garlic head, but do not peel or separate the cloves.
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Wrap each garlic head individually in aluminum foil.
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Bake the garlic heads for 1 hour, or until soft. Let cool for 10 minutes.
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Separate the cloves and squeeze to extract 1/4 cup of garlic pulp. Discard the skins.
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Cook diced bacon in a large saucepan over medium-high heat until crisp.
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Add diced onion, carrot, and minced garlic to the pan; sauté for 5 minutes.
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Add diced potatoes, chicken broth, salt, pepper, and bay leaf; bring to a boil.
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Cover, reduce heat, and simmer for 20 minutes or until potatoes are tender. Remove bay leaf.
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Combine the roasted garlic pulp and 2 cups of the potato mixture in a blender or food processor.
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Process until smooth, then return the puree to the saucepan.
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Stir in milk and cook over low heat until thoroughly heated.
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Remove from heat and stir in chopped fresh parsley.
Nutrition Facts
Servings 7
- Amount Per Serving
- Calories 875.7kcal
- % Daily Value *
- Total Fat 22.5g35%
- Saturated Fat 7.2g36%
- Cholesterol 23.0mg8%
- Sodium 955.8mg40%
- Total Carbohydrate 135.4g46%
- Dietary Fiber 14.6g59%
- Sugars 10.3g
- Protein 38.9g78%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Thickened by mashed potatoes, this rich soup gets its hearty, smoky flavor from the addition of bacon and garlic.
Ingredients not listed in the main ingredient list but required for cooking: approx 2 pounds (4 cups) low-salt chicken broth, 1/2 tsp salt, 1/4 tsp pepper, 1 bay leaf, 1 cup 2% low-fat milk, 1/4 cup fresh chopped parsley.
Storage: Cool completely before storing in an airtight container in the refrigerator for up to 3-4 days. Freezes well for up to 3 months; thaw overnight in the fridge before reheating.
Variation: For a vegan version, omit the bacon and use vegetable broth. You can add a teaspoon of smoked paprika to mimic the smoky flavor of bacon.
