Ingredients
Scale
- 6 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 head of garlic, roasted
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 cup potatoes, diced
- Salt and pepper to taste
- Fresh herbs (thyme or parsley) for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
- Add the diced potatoes and garlic, then pour in the broth.
- Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
- Blend the soup until smooth, then stir in the heavy cream.
- Season with salt and pepper.
- Serve hot, garnished with fresh herbs.
Notes
Roast garlic until cloves are golden for the best flavor. This soup can be made ahead of time and stores well in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg