Description
A warm, creamy, and comforting soup featuring roasted garlic and tender russet potatoes, perfect for cold weather meals. This recipe is easy to make, forgiving, and delivers a velvety texture without heavy cream.
Ingredients
- 4 large russet potatoes (about 2 pounds / 900g), scrubbed and diced with skin on
- 2 whole heads garlic
- 1 medium yellow onion, diced
- 3 tablespoons unsalted butter (45g)
- 4 cups chicken or vegetable broth (1 liter), low-sodium preferred
- 1 cup whole milk (240ml)
- ½ cup sour cream (120g), full-fat
- 1 teaspoon fresh thyme, chopped (or ½ teaspoon dried thyme)
- Salt and freshly ground black pepper, to taste
- Optional toppings: chopped chives, crispy bacon bits, shredded cheddar cheese, olive oil drizzle
Instructions
- Preheat oven to 400°F (200°C). Slice tops off garlic heads to expose cloves, drizzle with olive oil, wrap loosely in foil, and roast on a baking sheet for about 40 minutes until soft and golden.
- While garlic roasts, peel or scrub and dice potatoes into 1-inch cubes. Dice onion finely. In a large heavy-bottomed pot, melt butter over medium heat, add onion, and cook until translucent and sweet, about 5 minutes.
- Add diced potatoes, broth, and fresh thyme to the pot. Bring to a boil, then reduce heat to simmer. Cover and cook for 15-20 minutes until potatoes are fork-tender.
- When garlic is cool enough, squeeze soft cloves out of skins into a small bowl and mash lightly with a fork.
- Add roasted garlic and sour cream to the pot. Use an immersion blender to puree soup until smooth and creamy. For texture, blend half and stir in remaining potato chunks.
- Stir in milk and season with salt and freshly ground black pepper to taste. Warm gently without boiling to avoid curdling.
- Give a final stir, taste, and adjust seasoning. Garnish with optional toppings like chives or bacon bits before serving.
Notes
[‘Roasting garlic is essential for mellow, sweet flavor; do not skip.’, ‘Reserve some cooked potato chunks before blending for texture.’, ‘Use unsalted butter to control saltiness.’, ‘Let sour cream and milk come to room temperature before adding to prevent curdling.’, ‘Blend just until creamy to avoid gluey texture.’, ‘Adjust thickness by adding broth or milk as needed.’, ‘Soup tastes better the next day after flavors meld.’, ‘If soup thickens when cooled, thin with milk or broth when reheating.’]
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (350 ml)
- Calories: 220
- Sugar: 4
- Sodium: 450
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 30
- Fiber: 3
- Protein: 6
Keywords: creamy garlic potato soup, roasted garlic soup, comfort food, easy soup recipe, cold weather meal, potato soup, creamy soup