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Roasted Garlic Potato Soup

This soup features whole garlic cloves slowly roasted in a crockpot until mellow and caramelized, then blended with tender potatoes to create a velvety, creamy texture. The slow cooking process develops deep, toasted garlic flavor that infuses the smooth base, resulting in a comforting, aromatic bowl of soup with a rich appearance.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 head garlic peeled cloves, preferably pre-peeled for ease
  • 4 medium potatoes peeled and chopped
  • 2 cups broth vegetable or chicken broth
  • 2 tablespoons olive oil
  • to taste salt and pepper

Equipment

  • Crockpot
  • Vegetable peeler

Method
 

  1. Peel the garlic cloves if they aren't pre-peeled, ensuring no papery skins remain, then place them in the crockpot. Drizzle with a tablespoon of olive oil and toss gently to coat.
  2. Add the chopped potatoes and pour in the broth, ensuring the vegetables are submerged and covered with liquid. Close the crockpot lid securely.
  3. Set the crockpot to low and cook for 6 hours, or until the garlic is deeply fragrant and the potatoes are tender when pierced with a fork.
  4. Once cooked, open the lid and use a slotted spoon to transfer the roasted garlic cloves and potatoes to a blender or use an immersion blender directly in the crockpot.
  5. Blend until smooth and creamy, adding a splash more broth if needed to achieve your desired consistency. Taste and season with salt and pepper.
  6. Pour the soup back into the crockpot or a serving bowl, warm gently if needed, and serve hot, garnished with a drizzle of olive oil or fresh herbs if desired.

Notes

For extra flavor, add a pinch of smoked paprika or a splash of Worcestershire sauce during blending. The soup thickens as it cools—serve promptly for best texture.