Description
A comforting garlic potato soup that’s perfect for hangovers—rich, creamy, and full of flavor.
Ingredients
- 1 large head Garlic, roasted
- 4 Garlic cloves
- 1 small Onion
- 1 tbsp fresh Parsley
- 4 large Potatoes
- 4 cups Vegetable broth
- 1/4 tsp Black pepper, freshly ground
- 1 tsp Salt
- 2 tbsp extra virgin Olive oil
- Croutons
- Grated Cheese
Instructions
- Preheat the oven to 400°F (200°C) and roast the head of garlic until tender, about 30-35 minutes.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
- Add the fresh garlic cloves to the pot and cook for another minute.
- Peel and chop the potatoes, then add them to the pot with the vegetable broth.
- Season with salt and black pepper. Bring to a boil and then reduce heat to simmer until the potatoes are soft, about 15-20 minutes.
- Once the roasted garlic is cool, squeeze the cloves out of their skins into the soup.
- Blend the soup until smooth using an immersion blender or a regular blender.
- Stir in fresh parsley and adjust seasoning if necessary.
- Serve hot with croutons and grated cheese on top.
Notes
For a creamier texture, consider stirring in cream or sour cream after blending.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Comfort Food