Smooth Potato Soup with Roasted Garlic
Serves 225 mins prep70 mins cook
This hearty, creamy-textured potato soup recipe is loaded with sweet roasted garlic, and garnished with chunky roasted potatoes and savory Parmesan cheese. Stir in some sauteed broccoli or chopped spinach and serve as a warming one-bowl meal.
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What you need
Instructions
Heat the oven to 425 (220 C) degrees. Put the garlic cloves in a small baking dish. Drizzle with olive oil, sprinkle with a pinch of salt and cover with a piece of foil. Roast until the cloves are soft and golden brown, 20-25 minutes. (The roasted garlic can be prepared up to 5 days ahead. Store in the refrigerator in a covered container). Put 2 cups of the potatoes on a baking sheet. Add 2 tablespoons olive oil and ½ teaspoon salt and toss around to coat. Put them in the oven next to the garlic, and roast until tender, 25-30 minutes. Make the soup Heat a tablespoon of olive oil in a Dutch oven or large saucepan over medium-high heat. Add the leek and cook until softened. Add the roasted garlic, remaining raw potatoes, 6 cups broth and 1 teaspoon salt. Bring to a simmer and cook until the potatoes are tender, about 25 minutes. Puree the soup with a hand blender or in a regular blender in batches (let it cool 10 minutes before putting in the blender) until smooth. Stir in ¼ cup of the Parmesan cheese and the lemon juice. To serve, put 4 or 5 roasted potatoes in each serving bowl. Ladle the soup over the potatoes. Sprinkle with additional cheese and the parsley.View original recipe