Simple Homemade Creamy Roasted Garlic Potato Soup

Ingredients

• •1 tablespoon olive oil
• •1 head garlic
• •6 medium russet potatoes, peeled and diced
• •1 medium yellow onion, chopped
• •4 cups vegetable broth
• •1 cup heavy cream
• •1 teaspoon salt, or to taste
• •1/2 teaspoon black pepper, or to taste
• •1 teaspoon dried thyme
• •1/4 cup chopped fresh parsley, for garnish (optional)

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Slice the top off the head of garlic to expose the cloves. Drizzle with olive oil, wrap in aluminum foil, and roast in the oven for 30 minutes or until soft and golden.

3. 3

   While the garlic roasts, heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened.

4. 4

   Add the diced potatoes to the pot, followed by the vegetable broth. Bring to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender.

5. 5

   Once the garlic is done roasting, allow it to cool slightly. Squeeze the roasted garlic cloves out of their skins and add them to the pot.

6. 6

   Using an immersion blender (or working in batches with a countertop blender), puree the soup until smooth and creamy.

7. 7

   Stir in the heavy cream, dried thyme, salt, and black pepper. Adjust seasoning to taste.

8. 8

   Simmer the soup on low heat for 5 minutes to warm through without boiling.

9. 9

   Serve hot, garnished with fresh parsley if desired.