Roasted Garlic and Potato Soup with Chives

Cozy Comfort in a Bowl: My Favorite Roasted Garlic & Potato Soup with Chives for Chilly November Evenings

As the crisp November air settles in and we begin to gather closer indoors, there's nothing quite like a warm, hearty soup to take the edge off the chill. For me, this time of year is all about creating comforting meals that nourish both body and soul. And if there's one recipe I urge you to try this season, it's my Roasted Garlic and Potato Soup with Fresh Chives. It’s simply perfection.

I genuinely believe that roasted garlic is one of nature's greatest culinary gifts. Its sweet, mellow flavor, so different from raw garlic, adds an incredible depth to this soup without being overwhelming. Paired with humble potatoes, a touch of cream, and the bright, oniony kick of fresh chives, it creates a dish that feels both elegant and incredibly homey. It's the kind of meal that makes your kitchen smell amazing and brings a sense of joy, perfect for quiet gratitude or even a casual gathering as we approach the Thanksgiving holiday.

What I appreciate most about this soup is its simplicity. You don't need a long list of fancy ingredients, and the steps are straightforward. It’s a wonderful way to use pantry staples and create something truly special. Let's get cooking!

Ingredients

• 2 whole heads of garlic
• 1 tablespoon olive oil, plus extra for roasting
• 1 large yellow onion, chopped
• 4 cups vegetable or chicken broth
• 3 pounds russet or Yukon Gold potatoes, peeled and diced
• 1 cup milk (whole or 2%)
• ½ cup heavy cream (or half-and-half for a lighter option)
• Salt and freshly ground black pepper to taste
• ¼ cup fresh chives, finely chopped, for garnish
• Optional: A pinch of nutmeg

Instructions

1. Roast the Garlic: Preheat your oven to 400°F (200°C). Slice off the top quarter inch of each garlic head to expose the cloves. Drizzle with a little olive oil, wrap in foil, and roast for 30-40 minutes, or until the cloves are very soft and lightly golden. Once cool enough to handle, squeeze the softened garlic cloves out of their skins; mash them with a fork.
2. Sauté Aromatics: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
3. Add Potatoes and Broth: Stir in the mashed roasted garlic and diced potatoes. Pour in the vegetable or chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the potatoes are very tender.
4. Blend the Soup: Carefully use an immersion blender to blend the soup directly in the pot until smooth. Alternatively, you can transfer the soup in batches to a blender (be cautious with hot liquids – vent the lid and cover with a kitchen towel).
5. Finish with Dairy: Return the pot to low heat. Stir in the milk and heavy cream. Season generously with salt and pepper to taste. If using, add a pinch of nutmeg. Heat through gently, but do not boil.
6. Serve: Ladle the warm soup into bowls. Garnish each serving generously with fresh chives. A drizzle of olive oil or a sprinkle of cracked black pepper can also be a nice touch.

This soup is truly a hug in a bowl, perfect for a quiet evening at home or as a sophisticated starter for a family meal. I love to serve it with some crusty bread for dipping. The simple goodness of roasted garlic and creamy potatoes truly shines through.

I hope you give this recipe a try and find as much comfort in it as I do. What are your go-to cozy soups for this time of year? Do you have any special tips for roasting garlic or adding your own twist to potato soup? Share your thoughts and culinary wisdom in the comments below!

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