Roast Garlic & Potato Soup

Roast garlic & potato soup - satisfying comfort food on a windy Sunday afternoon! Definitely adding this nutritious, easy-to-make from scratch soup to our Favourite Soups list. The garlic used in the recipe was grown in our home garden, very tasty and chemical free.

Garlic Soup Ingredients

5 - 6 garlic Bulbs (to roast)
One cup chopped onion
One cup diced carrot
2 cups Vegetable (or chicken) broth
2 cups water
6 cups diced potato (about 2 lb)
2 cloves of fresh garlic
2 teaspoons fresh thyme
One teaspoon each dried basil & oregano
One cup milk
Chopped Parsley
Salt & Pepper to taste

Roast Garlic Soup Directions

To roast Garlic: Clean & chop tops from 6 garlic bulbs, add small amount of olive oil & wrap in foil. Roast garlic 40 to 45 minutes in a 350 F oven. Let cool (overnight)
To make Soup: In large soup pot add 2 tablespoons olive oil, then add onion, carrots & 2 cloves of garlic minced * Saute 5 minutes
Then add: broth, water, potatoes, fresh garlic & one Bay leaf & herbs. Bring to boil. Cover & simmer 15 minutes or until potatoes are cooked. Remove from heat. Remove Bay leaf
Combine two cups of the potato broth & the roast garlic (after removing the pulp from skins).
Use blender to puree until smooth & return to the potato broth in the pot. Mix well.
Stir in one cup of milk. Reheat and serve hot
Toppings: chopped parsley, parmesan cheese, plain yoghurt or sour cream

Garlic aroma — Vegetable broth with potato, carrot, onions

Hints & Notes:

I roasted the garlic bulbs the night before and made fresh soup for lunch the next day
For a stronger garlic flavour, add 2 extra cloves of fresh minced garlic *
Makes 6 generous adult servings
Once the garlic is roasted it does not take long to make this soup, perhaps 30 minutes.

Puree roast garlic & 2 cups potato broth

Absolutely delicious and a super combination of creamy & chunky soup. Definitely no leftovers. You will want to add this Roast Garlic Soup to your own Favourite Soup list.

Enjoy!