Ingredients with Measurements:
- 1 head of garlic
- 2 pounds of potatoes, peeled and chopped
- 1 onion, chopped
- 4 cups of chicken or vegetable broth
- 1 cup of heavy cream
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Blender or immersion blender
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut off the top of the garlic head to expose the cloves. Drizzle with olive oil and wrap in foil. Place on the baking sheet and roast for 30-40 minutes, or until the garlic is soft and fragrant.
3. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
4. Add the chopped potatoes and chicken or vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.
5. Squeeze the roasted garlic cloves out of the head and add to the pot.
6. Using a blender or immersion blender, puree the soup until smooth.
7. Stir in the heavy cream and season with salt and pepper to taste.
8. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 50-60 minutes
Temperature:
Oven temperature: 400°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 18g
Carbohydrates: 40g
Protein: 8g
Substitutions for ingredients:
- You can use milk instead of heavy cream for a lighter version of the soup.
- If you don't have chicken or vegetable broth, you can use water instead.
Variations:
- Add some chopped bacon or croutons on top for extra flavor and texture.
- You can also add some grated cheese to the soup for a cheesy version.
Tips and tricks:
- Make sure to roast the garlic until it's soft and fragrant to get the best flavor.
- Use an immersion blender for a smoother and easier blending process.
- Taste the soup and adjust the seasoning as needed.
Storage instructions:
- Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup on the stovetop over medium heat until heated through.
Presentation ideas:
- Serve the soup in a bowl and garnish with chopped herbs or a drizzle of olive oil.
Garnishes:
- Chopped herbs, croutons, grated cheese, chopped bacon, or a drizzle of olive oil.
Pairings:
- Serve the soup with a crusty bread or a side salad.
Suggested side dishes:
- A side salad or a crusty bread.
Troubleshooting advice:
- If the soup is too thick, you can add more broth or water to thin it out.
Food safety advice:
- Make sure to store the soup in the refrigerator within 2 hours of cooking.
- Reheat the soup to an internal temperature of 165°F before serving.
Food history:
- Potato soup has been a popular dish for centuries, especially in colder climates where potatoes are a staple food.
Flavor profiles:
- This soup is creamy, savory, and slightly sweet from the roasted garlic.
Serving suggestions:
- Serve the soup as a main dish for lunch or dinner.
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Taste: Savory, Creamy, Garlicky, Rich, Comforting