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Welcome to a culinary adventure that is designed to warm your heart and satisfy your taste buds! If you’re in search of comfort food that is not only rich in flavor but also incredibly easy to prepare, look no further than Creamy Roasted Garlic Potato Soup. This delightful dish is the epitome of cozy evenings spent at home, perfect for curling up on chilly nights. With its luscious, creamy texture and the aromatic depth provided by roasted garlic, this soup is sure to become a staple in your kitchen repertoire.

Creamy Roasted Garlic Potato Soup

Get ready to indulge in the comforting warmth of Creamy Roasted Garlic Potato Soup, a recipe perfect for cozy evenings. This delicious dish combines the sweetness of roasted garlic, creamy russet potatoes, and rich broth to create a velvety texture that’s both satisfying and nourishing. Packed with vitamins and antioxidants, it’s an ideal meal for any occasion. Customize it with cream or coconut milk and enjoy the delightful flavors of herbs and spices. Perfect for warming your heart and soul!
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Ingredients
  

1 bulb of garlic

2 tablespoons olive oil

4 large russet potatoes, peeled and diced

1 medium onion, chopped

3 cups vegetable or chicken broth

1 cup heavy cream (or coconut milk for a vegan option)

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper, to taste

Fresh chives or parsley, for garnish

Instructions
 

Roast the Garlic: Preheat your oven to 400°F (200°C). Slice the top off the garlic bulb, drizzle with 1 tablespoon of olive oil, and wrap it in aluminum foil. Roast for 25-30 minutes, until tender and caramelized.

    Sauté Vegetables: In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

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

        Blend Ingredients: Once the garlic is roasted, squeeze the cloves out of their skins into the pot with potatoes. Add the dried thyme and smoked paprika. Use an immersion blender to puree the soup until smooth (or carefully transfer in batches to a countertop blender).

          Add Cream: Stir in the heavy cream or coconut milk, adjusting the seasoning with salt and pepper. Heat gently over low heat until warmed through.

            Serve: Ladle the soup into bowls and garnish with freshly chopped chives or parsley. Enjoy your creamy roasted garlic potato soup hot!

              Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings