Garlic and Potato Soup
🕒 Prep Time: 15 minutes
🕒 Cook Time: 1 hour 30 minutes
🕒 Total Time: 1 hour 45 minutes
🥄 Servings: 4
Description: This Garlic and Potato Soup recipe, a cherished find whose origin has been lost to memory, boasts a rich roasted garlic essence that is sure to captivate your taste buds. With its comforting aroma and hearty flavor, it’s the perfect choice for those seeking a delectable low-protein option, especially on bustling weeknights when time is of the essence.
Ingredients:
- 1 head garlic
- 3 tablespoons olive oil
- 2 onions, diced
- 4 potatoes, peeled and diced
- 1 cup chicken broth
- 1 cup half-and-half cream
- Salt, to taste
Nutritional Information (per serving):
- Calories: 393.6
- Fat: 18g
- Saturated Fat: 6g
- Cholesterol: 22.4mg
- Sodium: 950.6mg
- Carbohydrates: 50.3g
- Fiber: 5.9g
- Sugar: 4.5g
- Protein: 9.8g
Instructions:
-
Preheat and Roast Garlic:
- Begin by preheating your oven to 350°F (175°C).
- Remove any loose papery skin from the head of garlic while keeping it intact.
- Place the garlic in a small baking dish and drizzle with olive oil, ensuring the garlic is well coated.
- Cover the baking dish and roast the garlic in the preheated oven for about 1 hour, until it becomes tender and fragrant.
- Allow the roasted garlic to cool until it’s easy to handle, then separate the cloves and squeeze the soft, cooked garlic into a small bowl, discarding the skins. Reserve 1 tablespoon of the olive oil from the roasted garlic.
-
Prepare Soup Base:
- Dice the onions and cook them in the reserved olive oil over medium-high heat in a 4-quart saucepan until they turn golden brown and tender.
- While the onions are cooking, peel and dice the potatoes.
- Add the diced potatoes to the saucepan with the cooked onions, along with the roasted garlic cloves, chicken broth, and 3 cups of water. Bring the mixture to a boil over high heat.
-
Simmer and Blend:
- Once boiling, reduce the heat to low, cover the saucepan, and allow the mixture to simmer until the potatoes are tender, approximately 10 minutes.
- Using a blender, puree half of the potato mixture at a time until smooth. Alternatively, use an immersion blender if available.
- Return all of the blended soup to the saucepan.
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Finish and Serve:
- Stir in the half-and-half cream and heat the soup to boiling, ensuring to stir constantly to prevent scorching.
- Season the soup with salt to taste.
- Serve the garlic and potato soup hot, or refrigerate it to enjoy chilled soup later, savoring each spoonful of its robust flavor and velvety texture.
This Garlic and Potato Soup is a culinary delight that promises to elevate your dining experience, offering a harmonious blend of comforting ingredients and savory aromas that will leave you longing for more with every delicious spoonful.
