Description
This creamy, hearty Roasted Garlic Potato Soup is packed with rich, roasted garlic flavor, tender potatoes, and a touch of heat from chili crisp. Topped with crispy bread cubes, Parmesan cheese, and fresh chives, it’s the perfect comfort food for chilly days.
Ingredients
Scale
- 3 heads of garlic
- 2 shallots
- 4 large potatoes, cut into small chunks
- 1 cup cauliflower florets
- Few sprigs of thyme, minced
- Generous drizzle of olive oil
- 5 cups chicken broth
- 1 cup heavy cream
- 1 loaf of bread (French or baguette), cut into cubes
- 3–4 tablespoons chili crisp
- Parmesan cheese, for topping
- Chives, for topping
- Salt and pepper, to taste
- Pinch of red pepper flakes
- 1 teaspoon Italian seasoning
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the tops off the garlic heads, drizzle with olive oil, and wrap them in foil. Roast the garlic in the preheated oven for 30–35 minutes, or until the cloves are soft and golden brown.
- While the garlic is roasting, heat a drizzle of olive oil in a large pot over medium heat. Add the shallots and sauté for about 5 minutes, until soft and translucent.
- Add the potatoes, cauliflower, and thyme to the pot, and sauté for another 3–4 minutes.
- Pour in the chicken broth and bring to a boil. Reduce the heat and simmer for 15–20 minutes, or until the potatoes and cauliflower are tender.
- While the soup is simmering, toast the bread cubes in a separate pan with a little olive oil, turning them until crispy and golden.
- Once the garlic is done roasting, squeeze the garlic cloves out of their skins and add them to the soup. Stir in the heavy cream, Italian seasoning, red pepper flakes, and salt and pepper to taste.
- Use an immersion blender to purée the soup until smooth (or blend in batches in a regular blender).
- Once smooth, adjust the seasoning if needed.
- To serve, ladle the soup into bowls, drizzle with chili crisp, and top with toasted bread cubes, Parmesan cheese, and fresh chives.
Notes
- Adjust the amount of chili crisp to your preferred spice level.
- You can use vegetable broth instead of chicken broth for a vegetarian version.
- For a dairy-free version, substitute the heavy cream with coconut milk or another non-dairy cream.
- Prep Time: 15 minutes
- Cook Time: 50 minutes (including roasting garlic)
- Category: Soup, Comfort Food
- Method: Roasting, Sautéing, Simmering
- Cuisine: American, Comfort Food