Creamy Roasted Garlic & Potato Soup

Ingredients

• 5 heads garlic (Roasted whole, covered in foil)
• 1 head garlic (Minced and used raw)
• 5 tbsp butter (For sautéing)
• 1 yellow onion (Diced)
• 6 cups chicken bone broth (The source specifies Kettle & Fire chicken bone broth)
• 1 tbsp all-purpose flour (For thickening)
• salt (To taste; season the broth and adjust again at the end)
• white pepper (To taste; season the broth and adjust again at the end)
• 1.5 cups heavy cream (Added after blending)
• 1 large russet potato (Peeled and diced; added after blending)
• chili oil (For drizzling)
• scallions (Fresh, generously sliced, for garnish)

Steps

1. 1

   Preheat the oven to 400°F (200°C). Place the five whole garlic heads on foil, wrap them tightly so they are covered, and roast for about 75 minutes, until the cloves are very soft and lightly golden.

2. 2

   Remove the roasted garlic from the oven and let it rest for 1 hour, or until cool enough to handle. Squeeze or pull the softened cloves from their husks and set the roasted garlic aside.

3. 3

   While the roasted garlic cools, peel and dice the russet potato, dice the yellow onion, mince the remaining head of raw garlic, and slice the scallions for serving.

4. 4

   Melt the butter in a large heavy-bottomed pot over medium heat. Add the diced onion and sauté until lightly browned and softened, about 5–7 minutes; it should smell sweet and aromatic rather than burnt.

5. 5

   Add the minced raw garlic to the browned onion and cook for 2 minutes, stirring frequently, until fragrant but not darkened.

6. 6

   Add the roasted garlic cloves and stir them into the onion mixture until evenly combined.

7. 7

   Sprinkle in the flour and stir continuously for 2 minutes to cook out the raw flour taste and coat the aromatics.

8. 8

   Pour in the chicken bone broth while stirring and scraping the bottom of the pot to incorporate any browned bits. Season with salt and white pepper to taste.

9. 9

   Bring the broth mixture to a gentle simmer and cook for 10 minutes so the garlic and onion flavors meld.

10. 10

    Blend the simmered soup with an immersion blender until smooth and creamy. If using a countertop blender, blend in batches and vent the lid carefully because the soup is hot.

11. 11

    Add the heavy cream and diced potato to the blended soup. Return it to a gentle simmer, avoiding a hard boil so the cream stays smooth.

12. 12

    Simmer until the soup has thickened and the potato is very tender when pierced with a fork, about 15–20 minutes. Stir occasionally so the potato does not settle or scorch on the bottom.

13. 13

    Taste the soup and season one final time with salt and white pepper.

14. 14

    Ladle the soup into bowls. Drizzle each serving with chili oil and finish with plenty of fresh scallions.

Notes

The source does not specify exact amounts for the salt, white pepper, chili oil, or scallions; add them according to taste. Take care when blending hot soup, and keep the soup at a gentle simmer after adding the cream.

Nutrition per serving

• soup
• main
• comfort food
• roasted garlic
• vegetarian-friendly base
• creamy
• stovetop
• fall