Roasted Garlic Potato Soup
This roasted garlic potato soup is the perfect comfort food for a cold night. The roasted garlic adds a deep, savory flavor to the soup, while the potatoes make it creamy and filling. The almond milk adds a touch of richness and creaminess, without adding any dairy. This soup is also easy to make, and can be made ahead of time and reheated when you're ready to serve.
Potatoes have been a staple food in many cultures for centuries, and they're a versatile ingredient that can be used in a variety of dishes. Garlic, too, is a beloved ingredient that adds flavor and depth to many dishes. This soup combines the best of both worlds, with roasted garlic adding a rich, savory flavor to the creamy potato soup. The addition of almond milk makes the soup even more decadent and creamy, without adding any dairy. This soup is the perfect comfort food for a cold night, and it's also easy to make ahead of time and reheat when you're ready to serve.
Roasted Garlic Potato Soup Roasted Garlic Potato Soup Roasted Garlic Potato Soup Roasted Garlic Potato Soup
Prep time: 15 | Cook time: 40 | Serves: 4
Ingredients
  • 6 large potatoes, peeled and diced
  • 1 head of garlic
  • 1 onion, chopped
  • 4 cups vegetable broth
  • 1 cup unsweetened almond milk
  • 2 tablespoons olive oil
  • 1 teaspoon thyme
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 400°F (200°C).
  2. Cut the top off the head of garlic to expose the cloves. Drizzle with olive oil, wrap in foil, and bake for 30-40 minutes until soft.
  3. In a large pot, heat olive oil over medium heat. Add the onion and sauté until translucent.
  4. Add the diced potatoes, roasted garlic cloves (squeezed out of the skins), thyme, salt, and pepper. Cook for 5 minutes.
  5. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes until the potatoes are tender.
  6. Use an immersion blender to puree the soup until smooth. Stir in the almond milk and adjust seasoning to taste.
  7. Serve hot, garnished with fresh herbs or a drizzle of olive oil.
Why It Works
  • Roasting the garlic mellows its flavor and adds a deep, savory richness to the soup.
  • Using almond milk instead of dairy milk makes the soup lighter and more refreshing, without sacrificing any of the creaminess.
  • The combination of potatoes and garlic creates a hearty and satisfying soup that's perfect for a cold night.