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Roasted garlic and potato soup
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Prep Time:
25 minutes
Cook Time:
130 minutes
Total Time:
155 minutes
Add a luxurious touch by swirling cream into velvety garlic potato soup.
Ingredients:
  • 3 heads garlic*
  • 8 sprigs fresh thyme
  • 56.88 gm olive oil
  • 1 brown onion, chopped
  • 750g Sebago potatoes, peeled, chopped
  • 500.00 gm water
  • 510.00 gm vegetable liquid stock
  • 63.13 gm cream
  • chopped chives, to serve
Instructions:
  • Preheat the oven to 120°C. Divide the garlic into cloves and place in a small oven-safe dish. Sprinkle half of the thyme over the garlic and drizzle with oil. Cover with foil and roast for 2 hours until garlic is very soft. Remove garlic from oil, saving the oil. Allow the garlic to cool, then gently squeeze the soft garlic flesh out of the skin.
  • In a large saucepan over medium heat, warm 1 tablespoon of reserved oil. Sauté the onion uncovered for 5 to 6 minutes until softened. Add potatoes and remaining thyme, ensuring they are well coated in the onion mixture. Pour in water and stock, cover with a lid, and bring to a boil. Reduce heat to medium-low and simmer partially covered for 20 minutes until potatoes are very tender. Let it sit for 20 minutes before stirring in the garlic flesh.
  • Puree the soup in batches until velvety. Transfer back to the saucepan, gently heat for 5 minutes until steaming. Season with salt and pepper to taste.
  • Pour the soup into serving bowls, drizzle each bowl with a touch of cream, garnish with chives, and enjoy.

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