Description
This Roasted Garlic Potato Soup is a creamy and comforting soup with a rich flavor from roasted garlic, shallots, and potatoes. Topped with homemade chili crisp croutons, it’s a delicious and satisfying meal.
Ingredients
Units
Scale
- 3 heads of garlic
- 2 shallots
- 4 large potatoes, cut into small chunks
- 1 cup cauliflower florets
- Few sprigs of thyme, minced
- Generous drizzle of olive oil
- 5 cups chicken broth
- 1 cup heavy cream
- 1 loaf of bread (French or baguette), cut into cubes
- 3–4 tablespoons chili crisp
- Parmesan cheese, for topping
- Chives, for topping
- Salt and pepper, to taste
- Pinch of red pepper flakes
- 1 teaspoon Italian seasoning
Instructions
- Roast vegetables: Preheat oven to 400°F (200°C). Cut the top off garlic bulbs and shallots. Spread potatoes, cauliflower, garlic, and shallots on a baking sheet. Drizzle with olive oil and season with salt, pepper, red pepper flakes, and thyme. Roast for 30-35 minutes, or until potatoes are tender.
- Make soup: Transfer roasted vegetables to a pot. Squeeze out the garlic and shallots. Add chicken broth and simmer. Blend with an immersion blender or a regular blender until smooth.
- Add cream and seasoning: Stir in heavy cream and Italian seasoning. Season with salt and pepper to taste. Cover and keep warm over low heat.
- Make croutons: Toss bread cubes with chili crisp. Broil in the oven for 4-5 minutes, or until golden brown and crispy.
- Serve: Ladle soup into bowls. Top with chives, Parmesan cheese, and chili crisp croutons.
Notes
- You can use different types of potatoes, such as Yukon Gold or Russet potatoes.
- If you don’t have an immersion blender, you can use a regular blender.
- Adjust the amount of chili crisp to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 570kcal
- Sugar: 4g
- Sodium: 820mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 90mg
