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To make Creamy Roasted Garlic Potato Soup, you need a few tasty ingredients. Here’s what you'll gather: - Yukon gold potatoes - Garlic - Onion - Vegetable broth - Heavy cream (or coconut cream) - Olive oil - Thyme and rosemary - Seasoning: salt and pepper - Garnish: fresh chives These ingredients work together to create a rich and creamy soup. Yukon gold potatoes are perfect for their buttery flavor. Garlic brings a lovely depth, especially when roasted. Onion adds sweetness, while vegetable broth gives a savory base. You can use heavy cream for a rich texture, or coconut cream for a dairy-free twist. Olive oil helps to sauté the onion, enhancing the overall flavor. Fresh herbs like thyme and rosemary offer a fragrant touch. Don’t forget your seasoning! Salt and pepper balance all the flavors. Lastly, fresh chives make a bright garnish. For the full recipe, check the recipe card. Happy cooking! 1. Preheat your oven to 400°F (200°C). 2. Slice the top off the head of garlic to expose the cloves. Drizzle with olive oil and wrap it in aluminum foil. 3. Roast in the oven for about 30 to 40 minutes until soft and golden brown. 4. While the garlic roasts, chop the onion and peel and dice the Yukon gold potatoes. 1. In a large pot, heat 2 tablespoons of olive oil over medium heat. 2. Add the chopped onion and sauté until it turns translucent, about 5 to 7 minutes. 3. Next, add the diced potatoes, thyme, rosemary, and a generous pinch of salt and pepper. Stir to mix and let it cook for another 5 minutes. 4. Pour in the vegetable broth and bring it to a boil. Reduce the heat and let it simmer for about 20 minutes, until the potatoes are tender. 5. When the garlic is roasted, let it cool a bit. Squeeze the softened cloves out of their skins into the soup pot. 1. Use an immersion blender to blend the soup until it is smooth and creamy. If you don’t have one, carefully transfer the soup to a blender and blend in batches. 2. Stir in the heavy cream and adjust the seasoning with more salt and pepper if needed. Heat through for another 5 minutes, then remove from heat. 3. Serve hot, garnished with fresh chives and a drizzle of olive oil if you like. For the complete list of ingredients and detailed preparation, refer to the Full Recipe. To make your soup taste even better, use homemade broth. It adds great depth. Store-bought broth works, but homemade gives it a rich flavor. You can also adjust the creaminess. If you like it thicker, add more cream. For a lighter soup, use less cream. You can even try coconut cream for a dairy-free twist. For a smooth blend, use an immersion blender. This tool makes it easy to blend right in the pot. If you prefer a chunkier soup, blend only half of it. Leave the rest with potato pieces for texture. You can also mash some potatoes with a fork. This gives you both creaminess and chunks. {{image_2}} If you want a dairy-free version of the soup, use coconut cream instead of heavy cream. It gives a nice, rich flavor while keeping it light. Just swap a cup of heavy cream with a cup of coconut cream. This change makes the soup creamy without any dairy. You can make this soup even better by adding more ingredients. Here are some ideas: - Extra Vegetables: Try adding carrots, celery, or spinach. These add flavor and nutrients. - Protein Additions: If you want some protein, you can add cooked bacon for a smoky taste. If you prefer a plant-based option, chickpeas are a great choice. They add texture and protein, making the soup heartier. Feel free to mix and match these options to create your perfect bowl of creamy roasted garlic potato soup. For the full recipe, check out the detailed steps above! To keep your creamy roasted garlic potato soup fresh, store it in an airtight container. Place it in the refrigerator for up to five days. Make sure it cools to room temperature before sealing. If you want to keep it longer, you can freeze it. Pour the cooled soup into freezer-safe containers. Leave some space at the top for expansion. It can last in the freezer for up to three months. When it's time to enjoy the soup again, the best way to reheat it is on the stove. Pour the soup into a pot over medium heat. Stir it often to prevent sticking. Heat until warm, but do not boil. This keeps the soup creamy. If you prefer the microwave, place it in a microwave-safe bowl. Heat in short bursts, stirring in between. This also helps maintain texture and flavor. Can I make this soup ahead of time? Yes, you can make this soup ahead. Just store it in the fridge. Reheat on the stove before serving. This soup tastes even better the next day! How can I make this soup spicier? To spice things up, add red pepper flakes or diced jalapeños. You can also stir in hot sauce for a kick. Start small and taste as you go. What if I don't have fresh herbs? No fresh herbs? No problem! You can use dried herbs instead. Use about one-third of the amount. Dried thyme and rosemary work well in this soup. Is this recipe healthy? Yes, this recipe is healthy. It uses potatoes, garlic, and broth. These ingredients provide vitamins and minerals. You can make it even healthier with coconut cream. What are the calorie counts per serving? Each serving has about 300 calories. This can vary based on the cream you use. Check the labels on your ingredients for exact amounts. For the full recipe, check out the details above! This creamy roasted garlic potato soup offers rich flavors and easy steps. We used simple ingredients like Yukon gold potatoes, garlic, and herbs to create a warm dish. Remember, you can tweak recipes for a dairy-free or chunkier version. Store leftovers in the fridge or freezer for later. Enjoying a bowl brings comfort, and sharing it makes it even better. You now have all the tips to make this delicious soup your own. Try it out, and let your kitchen shine!

Creamy Roasted Garlic Potato Soup

Cozy up with a bowl of creamy roasted garlic potato soup that's perfect for any occasion! This rich and flavorful soup combines Yukon gold potatoes, roasted garlic, and fresh herbs for a delightful taste experience. Easy to make in just an hour, it's a comforting dish that your whole family will love. Ready to warm your soul? Click through to discover the full recipe and step-by-step instructions for this delicious meal!
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Ingredients
  

6 medium-sized Yukon gold potatoes, peeled and diced

1 head of garlic

1 large onion, chopped

4 cups vegetable broth

1 cup heavy cream (or coconut cream for a dairy-free option)

2 tablespoons olive oil

1 teaspoon thyme

1 teaspoon rosemary

Salt and pepper to taste

Fresh chives for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    Slice the top off the head of garlic to expose the cloves. Drizzle with a little olive oil and wrap in aluminum foil. Roast in the oven for about 30-40 minutes until soft and golden brown.

      In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes.

        Add the diced potatoes, thyme, rosemary, and a generous pinch of salt and pepper. Stir to combine and let cook for another 5 minutes.

          Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for approximately 20 minutes, or until the potatoes are tender.

            Once the garlic is roasted, allow it to cool slightly. Squeeze the softened cloves out of their skins into the soup pot.

              Using an immersion blender, blend the soup until smooth and creamy. If you don't have an immersion blender, you can carefully transfer the soup to a blender and blend in batches.

                Stir in the heavy cream and adjust the seasoning with more salt and pepper if needed. Heat through for another 5 minutes, then remove from heat.

                  Serve hot, garnished with fresh chives and a drizzle of olive oil if desired.

                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4-6