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Roast garlic & potato soup
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Prep Time:
15 minutes
Cook Time:
70 minutes
Total Time:
85 minutes
Ingredients:
  • 2 heads garlic, unpeeled
  • 9.20 gm olive oil
  • 1L (4 cups) chicken style liquid stock or vegetable liquid stock
  • 250ml (1 cup) water
  • 650g sebago (brushed) potatoes, peeled, cut into large pieces
  • 2 sprigs fresh thyme
  • 60ml (1/4 cup) thin cream
  • Extra fresh thyme leaves, to serve
Instructions:
  • Preheat your oven to 180°C. Place garlic in a small baking dish and generously drizzle with oil. Roast for 40 minutes or until garlic is tender. Let it cool for 10 minutes before using.
  • In a large saucepan, combine stock and water and bring to a boil. Cut the tops off each garlic head by about 1cm and squeeze the garlic into the stock. Add potatoes and thyme. Simmer covered on medium heat for 20 minutes until potatoes are tender. Let it cool for 5 minutes, then use tongs to remove and discard thyme.
  • Blend half of the soup in a food processor until smooth. Transfer to a heatproof bowl. Repeat with the rest of the soup.
  • Pour the soup back into the saucepan and stir in the cream. Heat over medium-high until boiling. Then, lower the heat to medium and let it simmer uncovered for 5 minutes until it thickens slightly and is heated through.
  • Gently pour the soup into each serving bowl and garnish with additional thyme leaves for a fragrant finish.

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