Creamy Roasted Garlic Potato Soup
The ultimate comfort food, Creamy Roasted Garlic Potato Soup is rich, creamy, and full of flavor. With roasted garlic and crispy toppings, it's perfect for a cozy night in. Try it tonight for a warm and satisfying meal!
Equipment
- Skillet
- Blender
- Peeler
- Saucepan
- Chef's Knife
- Cutting Board
- Mixing Bowl
- Wooden Spoon
- Baking Sheet
Ingredients
- 1 tablespoon Olive Oil
- 1 tablespoon Unsalted Butter
- 1 Sweet Onion diced
- 3 pounds Russet Potatoes peeled and chopped
- 4 to 5 cups Low-Sodium Chicken or Vegetable Stock
- 2 bulbs Roasted Garlic
- 1/3 cup Cream
- 1/4 teaspoon Salt
- 1/4 teaspoon Pepper
- Chili Oil for serving
- 4 cups Vegetable Oil
- 1/2 pound Brussels Sprouts stems removed and leaves removed
- Salt and Pepper to taste
Instructions
- Heat a large stock pot over medium heat and add olive oil and butter. Once melted, stir in the diced onion with a pinch of salt and cook until softened, about 5 minutes.
- Add the chopped potatoes and enough stock to cover the potatoes – starting with 4 cups and using more if needed. Bring the mixture to a simmer. Cover and cook until the potatoes are tender and falling apart, about 20 to 30 minutes.
- Turn off the heat. Carefully add the mixture to a blender. Squeeze out the roasted garlic cloves and add them to the blender too. Puree the soup until totally creamy and smooth.
- Pour the mixture back into the pot and heat over low heat. Add the cream, salt, and pepper. Taste and season additionally with salt and pepper if needed.
- Serve the soup and drizzle the chili oil on top. Add the brussels as garnish and eat!
- While the potatoes are simmering, heat a pot over medium heat and add the vegetable oil. Attach a candy thermometer if you have one – you want the temperature to be around 325 to 350 degrees – no higher! Add the brussels sprouts leaves a few handfuls at a time and fry until crispy, about 2 to 3 minutes.
- Remove with a slotted spoon and place on a paper towel to drain, covering with salt and pepper.
Notes
Leftover soup can be stored in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop. You can freeze the soup in individual portions. Allow it to cool completely before transferring to freezer-safe containers.