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As the chill of autumn sets in and winter approaches, the comfort of a warm bowl of soup becomes irresistible. Soups hold a special place in many kitchens, offering not only warmth but also a sense of nostalgia and home. Among the myriad of soup options, creamy soups stand out for their rich textures and satisfying flavors. One such delightful recipe is Creamy Roasted Garlic Potato Soup, which brings together the comforting, starchy goodness of potatoes and the deep, sweet notes of roasted garlic. This soup is a delightful option for both casual weeknight dinners and more refined occasions, promising to impress family and friends alike.

Creamy Roasted Garlic Potato Soup

Warm up this season with a bowl of Creamy Roasted Garlic Potato Soup, the perfect comforting dish as the colder months approach. This rich and flavorful soup combines the sweetness of roasted garlic with the creamy goodness of potatoes, making it both delicious and nutritious. Simple to prepare, it features wholesome ingredients like olive oil, onions, and fresh thyme. Customize it with your favorite toppings and enjoy a hearty meal that friends and family will love.
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Ingredients
  

1 head of garlic

2 tablespoons olive oil

1 medium onion, diced

3 medium potatoes (about 1.5 pounds), peeled and diced

4 cups vegetable broth

1 cup heavy cream (or coconut cream for a dairy-free option)

1 teaspoon thyme (fresh or dried)

Salt and pepper, to taste

Fresh chives or parsley for garnish

Instructions
 

Roast the Garlic: Preheat your oven to 400°F (200°C). Slice the top off the head of garlic, drizzle with olive oil, wrap it in aluminum foil, and roast in the oven for about 30-35 minutes until the cloves are soft and caramelized.

    Sauté the Onion: In a large pot, heat the remaining olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

      Cook the Potatoes: Add the diced potatoes to the pot and cook for an additional 5 minutes, stirring occasionally.

        Add Broth and Thyme: Pour in the vegetable broth and add the thyme. Bring to a boil, then reduce the heat to simmer for about 20 minutes, or until the potatoes are fork-tender.

          Incorporate Roasted Garlic: Once the garlic is done roasting, let it cool slightly. Squeeze the softened cloves out of their skins and add them to the pot with the potatoes and broth.

            Blend the Soup: Use an immersion blender to puree the soup until it reaches your desired consistency. For a creamier texture, you can also transfer it to a traditional blender (be careful with hot liquids!).

              Add Cream: Return the soup to low heat and stir in the heavy cream (or coconut cream). Season with salt and pepper to taste. Heat until warmed through, but do not let it boil.

                Serve: Ladle the soup into bowls and garnish with chopped fresh chives or parsley.

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6