Description
Potato Garlic Soup is made with caramelized roasted garlic. Serve it for lunch or light dinner. It's easy to make and freezer-friendly!
Ingredients
Units
Scale
- 2 bulbs garlic
- 2 tbsp extra virgin olive oil
- 2 tbsp avocado oil
- 1 yellow onion, finely chopped
- 1/2 leek, finelly chopped (white part only)
- 1/2 tsp caraway seeds (optional)
- 1/2 tsp sea salt
- 1-2 carrots, sliced
- 1 stalk celery, thinly sliced
- 3 lb yellow potatoes
- 1 bay leaf
- 6 cups vegetable broth
- 1 tbsp fresh thyme leaves
- 1/2 tsp freshly ground black pepper
- For serving: croutons, cream, yogurt, parmesan, fresh herbs
Instructions
- Preheat your oven to 400F (200C).
- Cut the tops of the garlic bulbs and carefully remove some of the outer layers without breaking up the cloves.
- Place on aluminum foil and drizzle with olive oil.
- Wrap in foil, place on a small baking sheet, and roast in the oven for 40-50 minutes.
- In a large pot, heat avocado oil over medium-high heat.
- Add onion, leek, caraway seeds (if using), and sea salt.
- Cook over medium heat for 8-10 minutes stirring occasionally.
- Add carrots and celery, and cook for another 5 minutes.
- Add potatoes, bay leaf, and vegetable broth. Stir everything together and bring to a boil.
- Lower the heat and simmer for 20 minutes or until the vegetables are soft.
- Take out the bay leaf and add fresh thyme leaves and black pepper. Squeeze the roasted garlic out the bulbs into the soup.
- Use an immersion blender to puree the soup. Season with more salt and pepper to taste.
- Serve with croutons, cream, or parmesan, and fresh herbs.
Equipment
Notes
Roasted garlic: You can either squeeze the cloves out of the bulbs into the soup with your hands or use a small spoon or fork to get them out. I find using a spoon gets out more garlic than squeezing it.
Fridge: Store in an airtight container in the fridge for up to 3–4 days.
Freezer: Store in a freezer-safe container for 2-3 months.
Reheat from the fridge in a small saucepan over medium heat. Allow to simmer for a couple of minutes and serve.
Reheat from the freezer either from frozen with a splash of water or allow the defrost first in the fridge overnight.
Nutrition
- Serving Size:
- Calories: 454
- Sugar: 9.8 g
- Sodium: 1203.1 mg
- Fat: 14.7 g
- Saturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 75.8 g
- Fiber: 10.5 g
- Protein: 8.7 g
