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Creamy Potato Soup with Roasted Garlic and Seared Mushroom
why make this recipe
Roasted Garlic & Creamy Potato Soup with Seared Mushrooms is a comforting, hearty dish perfect for chilly days. The roasted garlic adds a sweet and rich flavor that pairs beautifully with creamy potatoes. Plus, the seared mushrooms bring a wonderful texture and umami taste to the soup. It’s a delightful way to warm up and nourish your body.
how to make Roasted Garlic & Creamy Potato Soup with Seared Mushroom
Ingredients:
- 1 (or 2) heads of garlic
- 1 large yellow onion, peeled and chopped
- 2 pounds russet potatoes, peeled, roughly chopped and boiled until fork tender
- 4-6 cups vegetable or chicken broth
- 4 cups sliced crimini mushrooms
- ¼ cup salted butter
- ¼ cup flour
- 1 cup milk
- ¼ cup half and half
- Good pinch ground thyme
- Sea salt to taste
- Coarse black pepper to taste
Directions:
- Preheat the oven to 375ºF.
- Slice off the top layer of the garlic head/s to expose the cloves, drizzle with olive oil, and sprinkle with salt and pepper. Wrap in foil and roast for about 40 minutes.
- In a large pot, melt butter over low-medium heat. Add onions and sauté until translucent.
- Sprinkle the onions with flour, then add broth, milk, cream, thyme, salt, and pepper. Bring to a boil, then reduce the heat to simmer.
- Stir in the cooked potatoes and roasted garlic.
- Blend the mixture until smooth, adding more broth if desired.
- Sauté mushrooms in a separate pan until seared.
- Add most of the mushrooms to the blended soup, reserving some for garnish.
- Serve warm, garnished with fresh thyme, green onion, pepper, mushrooms, or cheese as desired.
how to serve Roasted Garlic & Creamy Potato Soup with Seared Mushroom
Serve this delicious soup in bowls, topped with the reserved seared mushrooms and a sprinkle of fresh herbs. A slice of crusty bread or a side salad pairs well to create a complete meal. Enjoy it warm to savor the flavors fully.
how to store Roasted Garlic & Creamy Potato Soup with Seared Mushroom
To store leftover soup, let it cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. If you want to store it longer, consider freezing the soup in freezer-safe bags or containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
tips to make Roasted Garlic & Creamy Potato Soup with Seared Mushroom
- Use fresh garlic for the best flavor; roasted garlic mellows out and sweetens as it cooks.
- Feel free to adjust the thickness of the soup by adding more or less broth during blending.
- Experiment with different types of mushrooms for varied flavors, such as shiitake or button mushrooms.
variation
You can add other vegetables like carrots or celery for more flavor and nutrition. For a dairy-free option, substitute the milk and half and half with coconut milk or a plant-based alternative.
FAQs
Can I use dried thyme instead of fresh?
Yes, dried thyme works well; just use about a third of the amount called for.Is this soup gluten-free?
To make it gluten-free, substitute the flour with cornstarch or a gluten-free thickener.How can I make the soup spicier?
Add a pinch of cayenne pepper or some red pepper flakes to increase the heat. Adjust to your taste!
Roasted Garlic & Creamy Potato Soup with Seared Mushrooms
A comforting and hearty soup featuring roasted garlic, creamy potatoes, and seared mushrooms, perfect for chilly days.
Ingredients
For the Soup
- 1-2 heads heads of garlic Use fresh garlic for the best flavor.
- 1 large yellow onion, peeled and chopped
- 2 pounds russet potatoes, peeled, roughly chopped and boiled until fork tender
- 4-6 cups vegetable or chicken broth Adjust thickness by adding more or less broth.
- 4 cups sliced crimini mushrooms Experiment with different types of mushrooms for varied flavors.
- ¼ cup salted butter
- ¼ cup flour Can be substituted with cornstarch for gluten-free option.
- 1 cup milk For dairy-free, substitute with coconut milk or a plant-based alternative.
- ¼ cup half and half
- 1 pinch ground thyme Dried thyme can be used; use about a third of the amount.
- sea salt to taste
- coarse black pepper to taste
Instructions
Preparation
- Preheat the oven to 375°F.
- Slice off the top layer of the garlic head/s to expose the cloves, drizzle with olive oil, and sprinkle with salt and pepper. Wrap in foil and roast for about 40 minutes.
- In a large pot, melt butter over low-medium heat. Add onions and sauté until translucent.
Cooking
- Sprinkle the onions with flour, then add broth, milk, cream, thyme, salt, and pepper. Bring to a boil, then reduce the heat to simmer.
- Stir in the cooked potatoes and roasted garlic.
- Blend the mixture until smooth, adding more broth if desired.
- Sauté mushrooms in a separate pan until seared.
- Add most of the mushrooms to the blended soup, reserving some for garnish.
Serving
- Serve warm, garnished with fresh thyme, green onion, pepper, mushrooms, or cheese as desired.
Notes
To store leftover soup, let it cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. For longer storage, freeze in freezer-safe bags or containers for up to 3 months. Thaw in the refrigerator overnight before reheating.