Creamy Roasted Garlic and Potato Soup with Chives - Vegetarian
The Creamy Roasted Garlic and Potato Soup with Chives is a luxurious blend of rich flavors and velvety textures, perfect for a comforting meal. The subtle sweetness of roasted garlic melds beautifully with the hearty potatoes, all elevated by a sprinkling of fresh chives.
Ingrédients
- 6 large potatoes, peeled and diced
- 1 whole whole garlic bulb
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 cups vegetable broth
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/2 cup fresh chives, chopped
Instructions
- Preheat your oven to 400°F. Slice the top off the garlic bulb to expose the tops of the cloves, drizzle with 1 tablespoon of olive oil, wrap in foil, and roast for 40 minutes until golden and soft.
- While the garlic is roasting, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5-7 minutes.
- Add the diced potatoes to the pot, pour in the vegetable broth, and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are tender, about 20 minutes.
- Once the garlic is roasted, allow it to cool slightly, then squeeze the cloves out of their skins and add them to the pot.
- Using an immersion blender, blend the soup until smooth. Stir in the heavy cream, salt, black pepper, and thyme. Adjust seasoning to taste.
- Ladle the soup into bowls and garnish with fresh chives. Serve hot.
Nutrition (per 100g)
Serving: 100g | Calories: 280kcal | Carbohydrates: 35g | Protéines: 6g | Fat: 13g | Sucre: 3g
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