Roasted Garlic Potato Soup
Roasting mellows and sweetens the blend of veggies in this hearty and heartwarming soup. It's perfect for a cozy night in. —Misty Brown, Glendale Heights, Illinois
Ingredients
- 1 whole garlic bulb
- 1-1/2 teaspoons plus 2 tablespoons butter, divided
- 2 pounds potatoes (about 6 medium), peeled and cubed
- 2 medium onions, quartered
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 6 cups vegetable broth, divided
- 4-1/2 teaspoons all-purpose flour
- 1/2 cup milk
Reviews
I love garlic and this has amazing flavor. Roasting really brings out the sweetness of the garlic and mellows it out.
I loved this recipe but noticed the sodium content was alarmingly high. I always use unsalted butter and managed to find lower sodium veggie broth which will cut the total a lot. Worth making!
I made this recipe during this past Christmas holiday as our children were arriving from all parts of the country at different times which meant soup would be the perfect warm-up to our chilly mid west winter season. Our children follow primarily a vegetarian diet and I was looking for a recipe that complimented their diet. The roasted garlic and potato soup was the answer! It was easy to make, not time consuming, and the flavor was wonderful. I doubled the recipe thinking I would have more than enough for 5-6 days. The soup was gone in less than two days and everyone who tasted it wanted the recipe. Roasting the vegetables brought out flavors and textures making it remarkable and memorable. I have been asked to make the soup again for our next holiday gathering. Misty Brown, Thank you for sharing your recipe for all to enjoy.