Ingredients
- 3 heads garlic
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large white onion, chopped
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- ½ cup chicken or vegetable stock
- 1 tablespoon Italian seasoning
- 4 cups chicken stock (or vegetable stock)
- 2 medium russet potatoes, peeled and quartered
- ½ cup cream
- ½ cup grated Parmesan
- Optional for topping: mini soup croutons, minced parsley, grated Parmesan cheese
Instructions
- Preheat the oven to 400°F (200°C). Cut the tops off the garlic heads and place them cut-side up on foil. Drizzle with olive oil, wrap in foil packets, and roast for 45 minutes until soft. Let cool slightly.
- In a medium soup pot, melt butter over medium heat. Add chopped onion, salt, and pepper. Sauté for 3 minutes until translucent.
- Stir in Italian seasoning and ½ cup stock. Simmer for 1 minute.
- Add remaining chicken stock and potatoes. Bring to a simmer, cover, and cook for 15 minutes or until potatoes are soft.
- Squeeze the roasted garlic cloves from their skins into the pot.
- Use an immersion blender or regular blender to puree the soup until smooth and creamy.
- Stir in cream and Parmesan. Adjust seasoning to taste with more salt and pepper if needed.
- Serve hot, garnished with croutons, minced parsley, and a sprinkle of Parmesan cheese.
Notes
- For a vegetarian version, use vegetable stock instead of chicken stock.
- The soup can be made ahead and stored in the fridge for up to 3 days.
- Roasted garlic can be prepared in advance and stored in the fridge for up to a week.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop & Oven-Roasted
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 40mg
