Creamy Roasted Garlic & Potato Soup

Ingredients

• 5 Garlic heads, for roasting (Covered in foil while roasting)
• 1 Garlic head, minced (Raw garlic)
• 5 tbsp Butter
• 1 Yellow onion
• 6 cup Chicken bone broth (The source specifies Kettle & Fire chicken bone broth)
• 1.5 cup Heavy cream
• Salt (To taste)
• White pepper (To taste)
• 1 Large russet potato
• 1 tbsp All-purpose flour
• Chili oil (For drizzling)
• Fresh scallions (Use lots, for topping)

Steps

1. 1

   Preheat the oven to 400°F. Cover the five garlic heads with foil and roast for 75 minutes.

2. 2

   Let the roasted garlic rest for 1 hour, then remove the cloves from their husks.

3. 3

   Melt the butter in a pot. Add the yellow onion and sauté until lightly browned.

4. 4

   Add the minced raw garlic and cook for 2 more minutes.

5. 5

   Add the roasted garlic cloves and mix them into the onion and garlic mixture.

6. 6

   Add the flour, stir thoroughly, and cook for 2 minutes.

7. 7

   Pour in the chicken bone broth and season with salt and white pepper to taste.

8. 8

   Simmer the soup for 10 minutes.

9. 9

   Blend the soup until smooth.

10. 10

    Add the heavy cream and potato.

11. 11

    Simmer until the soup has thickened and the potatoes are very tender. The source does not specify an exact simmering time.

12. 12

    Season once more with salt and white pepper.

13. 13

    Drizzle with chili oil and finish with lots of fresh scallions.

Notes

The source does not specify how the potato should be cut, the exact amount of chili oil or scallions, or the simmering time after adding the potato and cream. Use a heat-safe blender or immersion blender for blending hot soup.

Nutrition per serving

• soup
• main
• comfort food
• creamy
• garlic
• vegetarian-adaptable
• stovetop
• roasted