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.