Roasted Garlic and Potato Soup

Ingredients - Serves 4

• Chives - For garnish
• Salt and pepper - To taste
• Heavy cream - 1 cup
• Chicken broth - 4 cups
• Onion - 1 large, diced
• Potatoes - 4 large, peeled and diced
• Olive oil - 2 tablespoons
• Garlic - 2 heads

Let's Get Started

1. Preheat the oven to 400°F. Cut the tops off the garlic heads and drizzle with olive oil. Wrap in foil and roast for 30 minutes.
2. In a large pot, heat the remaining olive oil over medium heat. Add the onion and cook until soft, about 5 minutes.
3. Add the potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
4. Squeeze the roasted garlic out of the skins and add to the pot. Use an immersion blender to puree the soup until smooth.
5. Stir in the heavy cream and season with salt and pepper. Cook for another 5 minutes, until heated through.
6. Serve the soup hot, garnished with chives.

Dietary Info

• Dish Type: Soup
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Calories: 250
• Fat: 10g
• Carbs: 30g
• Protein: 5g
• Sodium: 800mg
• Sugar: 3g