Description
A creamy and comforting potato soup recipe featuring a velvety texture and finished with a vibrant roasted garlic and chive oil for enhanced flavor.
Ingredients
- 2 lb Russet potatoes, peeled and diced (about 900 g)
- 1 large yellow onion, finely diced
- 2 celery stalks, finely diced
- 4 cloves garlic, minced
- 1 head garlic, for roasting
- 1/4 cup olive oil, divided, plus extra for roasting garlic
- 5 cups vegetable broth
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 cup fresh chives, packed and finely chopped
Instructions
- Prepare Roasted Garlic: Preheat oven to 400°F (200°C). Slice off the top of the garlic head, drizzle with olive oil, wrap tightly in foil, and roast for 30-40 minutes until soft. Let cool slightly.
- Cook Aromatics: Heat half of the olive oil in a large pot over medium heat. Add the onion and celery, cooking for 8-10 minutes until softened. Stir in the minced garlic and cook for 1 minute more until fragrant.
- Simmer Potatoes: Add the diced potatoes and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the potatoes are completely fork-tender.
- Thicken Soup Base: While potatoes cook, whisk together the flour with 1/4 cup of the milk in a small bowl to form a smooth slurry. Gradually whisk this slurry into the simmering potato soup, stirring constantly, and cook for 2-3 minutes until the soup thickens. Stir in the remaining milk and heavy cream, heating gently without boiling.
- Finish Soup Base: Season the soup generously with salt and pepper to taste. For a rustic texture, mash about one-third of the potatoes against the side of the pot. For a silky-smooth soup, use an immersion blender to blend all the potatoes and broth until velvety.
- Make Roasted Garlic Chive Oil: Squeeze the softened roasted garlic cloves from their skins into a food processor or blender. Add the fresh chives, remaining olive oil, and a pinch of salt. Blend until very smooth and vibrant green.
- Serve and Garnish: Ladle the hot soup into bowls. Drizzle a generous swirl of the roasted garlic chive oil over each serving and garnish with extra fresh chives.
Notes
To achieve a thick, creamy texture, use starchy potatoes like Russets. If the soup is too thin, create a new small slurry with more flour and milk, add it gradually, and simmer for 2-3 minutes. If too thick, simply whisk in additional milk or broth until you reach the desired consistency. The soup base can be made up to 3 days ahead of time and reheated gently.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: soup
- Method: simmer
- Cuisine: american
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 23 g
- Saturated Fat: 11 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 45 mg