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Roasted Garlic Potato Soup with Smoked Salmon
Roasted Garlic Potato Soup with Smoked Salmon
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Deliciously rich and comforting soup.
Ingredients:
  • 1 whole head garlic
  • 0.25 cup diced onion
  • 1 carrot, finely chopped
  • 4 cups chicken stock
  • 4 large new potatoes, cut into 1/2 inch cubes
  • 0.5 teaspoon ground dried rosemary
  • 0.25 teaspoon ground thyme
  • 0.75 cup heavy cream
  • 0.5 cup smoked salmon, torn or cut into bite-size pieces
  • salt and pepper to taste
  • 1 green onion, thinly sliced
Instructions:
  • Preheat your oven to 375°F (190°C).
  • Trim the top of the head of garlic to reveal the cloves, removing about 1/4 inch off each clove. Brush with 1 tablespoon of olive oil and wrap in aluminum foil. Bake in the preheated oven for about 25 minutes until cloves are tender and golden brown.
  • Take the roasted garlic out of the oven and unwrap it to let it cool slightly. Once it's cool to the touch, slice the heads in half horizontally to expose all the cloves. Squeeze both halves to release the roasted cloves into a medium bowl.
  • Once the garlic is roasting, warm up the remaining 1 tablespoon of olive oil in a large saucepan. Sauté the onion and carrot until soft for about 5 minutes. Add chicken stock, potatoes, rosemary, and thyme. Simmer the soup over medium heat until the potatoes are tender for about 20 minutes.
  • Take out half of the potatoes from the pot and set aside. Put roasted garlic cloves in a blender along with the soup, but don't fill the pitcher more than halfway. Secure the lid with a kitchen towel and pulse a few times before blending until smooth. Transfer the blended mixture back into a clean pot or use a stick blender directly in the pot to puree the soup.
  • Combine the reserved potato cubes, heavy cream, and smoked salmon into the pureed soup. Simmer until heated through. Garnish with green onion and serve hot.

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