Description
A cozy, rich, and creamy roasted gold potato soup with rustic garlic, delivering deep roasted flavor and comforting warmth.
Ingredients
- 6 medium gold potatoes, peeled and cut into 1-inch chunks
- 2 tablespoons olive oil, divided
- 1 large onion, chopped
- 6 garlic cloves, peeled
- 3 cups chicken broth or vegetable broth
- 1 cup water
- 1 cup whole milk
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- Chopped chives (optional)
- Shredded cheese (optional)
- Croutons (optional)
- A swirl of cream (optional)
Instructions
- Preheat oven to 400°F. Toss potato chunks with 1 tablespoon olive oil and half the pepper. Spread on a baking sheet and tuck garlic cloves among the potatoes. Roast for 30 minutes or until golden and crisp. Reserve 1 cup of roasted potatoes for topping.
- Heat remaining olive oil in a large pot over medium heat. Add chopped onion and sauté 5–7 minutes until softened and golden.
- Add roasted potatoes, garlic cloves, broth, and water. Bring to a gentle boil, then reduce heat and simmer 15 minutes.
- Blend the soup using an immersion blender until smooth, or blend half for a chunkier texture.
- Stir in whole milk and season with salt and pepper. Warm gently on low heat without boiling. Serve with reserved roasted potatoes and desired toppings.
Notes
Roast potatoes long enough for color to deepen flavor. Warm milk before adding to prevent curdling. Add cream or butter for extra richness. Use low-sodium broth to control salt.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasted and Stovetop
- Cuisine: American