Ingredients and Weight:
- Potatoes, russet or Yukon Gold: 2 lbs (900g)
- Garlic, whole heads: 2 (12 cloves)
- Olive oil: 1/4 cup (60ml)
- Onion, yellow: 1 medium (150g)
- Celery, stalks: 2 (150g)
- Carrots, medium: 2 (150g)
- Vegetable broth: 4 cups (960ml)
- Chicken broth: 1 cup (240ml), optional
- Milk: 1 cup (240ml), optional
- Salt and black pepper: To taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Slice the garlic heads in half lengthwise. Drizzle with olive oil, wrap in foil, and roast in the preheated oven for 30 minutes, or until softened and browned.
- In the meantime, dice the potatoes, onions, celery, and carrots.
- In a large pot, heat the olive oil over medium heat. Add the diced vegetables and sauté for 5-7 minutes, or until softened.
- Squeeze the roasted garlic cloves out of their skins and add them to the pot. Cook for another minute.
- Pour in the vegetable broth and chicken broth (if using). Bring to a boil, then reduce heat and simmer for 20 minutes, or until the vegetables are tender.
- Use an immersion blender or transfer the soup in batches to a blender to puree until smooth.
- Stir in the milk (if using) and season with salt and black pepper to taste. Heat through and serve immediately.
Nutritional Information:
Per serving (1 cup):
- Calories: 250
- Fat: 10g
- Saturated Fat: 2g
- Cholesterol: 10mg
- Sodium: 550mg
- Carbohydrates: 35g
- Dietary Fiber: 5g
- Sugar: 10g
- Protein: 10g
Dish Characteristics:
- Creamy and velvety texture
- Rich garlic flavor
- Savory and slightly sweet taste
- Comforting and satisfying
User Comments:
- "This soup is incredibly delicious! The roasted garlic adds a depth of flavor that's simply amazing." - Sarah
- "I love how easy it is to make. Even a novice cook can create this masterpiece." - Mary
- "It's the perfect dish for a cold winter's day. It warms you up from the inside out." - John
- "The soup is so creamy and flavorful. I could eat it every day!" - Jane
- "I added some crispy croutons on top for extra crunch, and it was the perfect touch." - David
Special Precautions and Tips:
- Be careful not to burn the garlic in the oven. Keep an eye on it and remove it from the heat if it starts to darken too much.
- If you don't have an immersion blender, let the soup cool slightly before transferring it to a regular blender.
- Add more milk or vegetable broth to adjust the consistency as desired.
- Serve the soup with your favorite toppings such as croutons, cheese, or chopped chives.
