Garlic & Potato Soup

Ingredients

• 5 heads garlic (to be roasted)
• 1 head garlic (minced)
• 5 tbsp butter
• 1 yellow onion (diced)
• 6 cup chicken bone broth (Kettle & Fire brand recommended)
• 1.5 cup heavy cream
• salt (to taste)
• white pepper (to taste)
• 1 large russet potato (diced)
• 1 tbsp flour
• chili oil (for garnish)
• scallions (fresh, for garnish)

Steps

1. 1

   Preheat your oven to 400°F (200°C). Wrap 5 heads of garlic in foil and roast for 75 minutes until soft and caramelized.

2. 2

   Remove the garlic from the oven and let it rest for 1 hour. Once cooled, clean the cloves from their husks.

3. 3

   In a large pot, melt 5 tablespoons of butter over medium heat. Add the diced yellow onion and sauté until lightly browned.

4. 4

   Add the minced raw garlic to the pot and cook for 2 more minutes until fragrant.

5. 5

   Add the roasted garlic cloves to the pot and mix well with the onions and butter.

6. 6

   Sprinkle 1 tablespoon of flour over the mixture and stir constantly. Cook for 2 minutes to toast the flour and remove the raw taste.

7. 7

   Pour in 6 cups of chicken bone broth. Season to taste with salt and white pepper.

8. 8

   Bring the mixture to a simmer and let it cook for 10 minutes.

9. 9

   Using an immersion blender (or transferring to a standard blender in batches), blend the soup until smooth.

10. 10

    Stir in 1.5 cups of heavy cream and the diced russet potato.

11. 11

    Simmer the soup until it has thickened and the potatoes are very tender.

12. 12

    Season one last time with salt and white pepper to adjust the flavor.

13. 13

    Serve hot, drizzled with chili oil and topped with plenty of fresh scallions.

Notes

Letting the roasted garlic rest for an hour makes it much easier to handle and squeeze from the husks. White pepper is used to maintain the creamy color of the soup while providing a distinct earthy heat.

Nutrition per serving

• main
• soup
• garlic
• potato
• comfort food
• fall
• winter
• roasted