soup · Best in winter
Creamy Potato & Roasted Garlic Soup
A whole head of roasted garlic blended into a velvety potato soup that tastes indulgent but is mostly just potatoes, stock, and garlic. The roasting turns sharp garlic into something sweet, mild, and deeply savory. Winter soup at its most comforting and least complicated.
Ingredients
🌱 From Your Homestead
- garlic (1 whole head)
- fresh chives (for garnish)
- fresh thyme (2 sprigs)
🛒 From the Store
- potatoes (2 lbs, peeled and cubed)
- chicken or vegetable broth (5 cups)
- onion (1)
- heavy cream (1/3 cup)
- butter (2 tbsp)
- salt
- white pepper
- sour cream (optional, for serving)
How to Make It
- Gather your ingredients: garlic (1 whole head), fresh chives (for garnish), fresh thyme (2 sprigs), potatoes (2 lbs, peeled and cubed), chicken or vegetable broth (5 cups), and the rest.
- Prep your homestead ingredients — wash, chop, and measure: garlic (1 whole head), fresh chives (for garnish), fresh thyme (2 sprigs).
- Roast the garlic head whole — cut the top off, drizzle with olive oil, wrap in foil, and roast at 400°F for 40 minutes. Squeeze the cloves out when cool. The roasted garlic adds a sweetness that raw garlic can't. Start it before anything else — the soup comes together while it roasts.
- Cook for approximately 1 hr. Adjust to taste and serve 6 portions.
- Plate, enjoy, and share with your household!
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