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When it comes to comfort food, few dishes can rival the appeal of a creamy soup, especially one that boasts the delightful flavors of roasted garlic and earthy potatoes. Enter Heavenly Creamy Roasted Garlic Potato Soup, a recipe that not only warms the soul but also tantalizes the taste buds with its rich and velvety texture. This soup is ideal for any occasion, whether you're cozying up on a chilly evening or looking to impress guests at your next dinner party.

Creamy Roasted Garlic Potato Soup

Discover the ultimate comfort dish with this Heavenly Creamy Roasted Garlic Potato Soup. Perfect for chilly evenings or impressive dinner parties, this rich and velvety soup combines roasted garlic, Yukon Gold potatoes, and fresh herbs to deliver a gourmet experience in every spoonful. It's not only delicious but also packed with health benefits, making it a nutritious choice. Serve with crusty bread for a cozy, satisfying meal that warms the soul. Try it today!
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Ingredients
  

1 head of garlic

4 medium-sized Yukon Gold potatoes, peeled and diced

1 large onion, chopped

2 tablespoons olive oil

4 cups vegetable broth

1 cup heavy cream (or coconut cream for a vegan option)

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh chives, chopped (for garnish)

Optional: Crusty bread for serving

Instructions
 

Roasting the Garlic: Preheat your oven to 400°F (200°C). Cut off the top of the head of garlic to expose the cloves. Drizzle with a little olive oil and wrap in aluminum foil. Roast in the oven for about 30-35 minutes, or until the cloves are soft and golden brown. Let cool for a few minutes before squeezing the cloves out of their skins.

    Sautéing the Vegetables: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and sauté for about 5-7 minutes until they are translucent and fragrant.

      Cooking the Potatoes: Add the diced Yukon Gold potatoes to the pot, stirring to combine with the onions. Cook for another 5 minutes, stirring occasionally.

        Adding the Broth and Seasoning: Pour in the vegetable broth, then add the roasted garlic cloves, thyme, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 20-25 minutes, or until the potatoes are tender.

          Blending the Soup: Once the potatoes are soft, use an immersion blender to puree the soup until smooth. For a creamier texture, you can also transfer it to a regular blender in batches, just be cautious of the hot liquid.

            Finishing Touches: After blending, return the soup to the pot over low heat. Stir in the heavy cream (or coconut cream) and heat through, adjusting the seasoning with more salt and pepper if needed.

              Serving: Ladle the soup into bowls and garnish with chopped chives. Serve hot with crusty bread on the side, if desired.

                Prep Time: 10 minutes | Total Time: 1 hour | Servings: 4-6 bowls