Description
Homemade creamy potato soup delivers rich comfort through roasted garlic and seared mushrooms. Silky French-inspired ingredients merge seamlessly, offering hearty warmth with delicate herbal undertones you’ll savor completely.
Ingredients
Scale
- 2 pounds (907 grams) russet potatoes, peeled, roughly chopped and boiled
- 4–6 cups (32–48 oz / 900–1350 grams) vegetable or chicken broth
- 4 cups (10.5 oz / 300 grams) sliced crimini mushrooms
- 1 large yellow onion, peeled and chopped
- 1–2 heads of garlic
- ¼ cup (57 grams) salted butter
- ¼ cup flour
- 1 cup milk
- ¼ cup half and half (10% cream)
- ½ tsp ground thyme
- Sea salt
- Coarse black pepper
- Fresh thyme sprigs
- Minced green onion or chives
- Coarse black pepper or paprika
- Parmesan or crumbled feta cheese
Instructions
- Garlic Preparation: Position whole garlic head on cutting board, slice off top to expose clove tips while maintaining structural integrity. Drizzle olive oil across exposed cloves, generously season with salt and pepper.
- Roasting Process: Wrap garlic bundle in aluminum foil, place on baking sheet in preheated 375ºF oven. Roast for 40 minutes until cloves transform into golden, tender delicacies.
- Garlic Extraction: Gently squeeze roasted garlic from base, releasing creamy cloves. Reserve these aromatic morsels for soup integration.
- Soup Foundation: Melt butter in substantial pot, sauté onions until translucent. Dust with flour, creating a roux that will thicken the soup’s luxurious base.
- Liquid Harmony: Stream broth, milk, cream, and thyme into pot. Whisk vigorously while bringing to gentle boil, then reduce to simmer, allowing flavors to meld and develop complexity.
- Potato and Garlic Incorporation: Introduce cooked potatoes and roasted garlic cloves into velvety mixture, creating a rich, smooth foundation.
- Blending Technique: Transfer soup in calculated batches to blender, puréeing until silky smooth. Adjust consistency by adding broth as needed, seasoning to perfection.
- Mushroom Preparation: Heat skillet to high temperature, sear mushrooms in butter until caramelized exterior develops and moisture evaporates.
- Final Assembly: Fold majority of seared mushrooms into soup, reserving select pieces for garnish. Ladle into serving bowls, garnish with fresh thyme, green onions, cracked black pepper, and optional cheese sprinkle.
Notes
- Garlic Roasting Technique: Wrap garlic head in foil to prevent burning and ensure even, gentle caramelization of cloves.
- Soup Consistency Tip: Purée in small batches for ultra-smooth texture, adding broth gradually to control thickness.
- Mushroom Searing Secret: Use high heat and minimal movement to achieve perfect golden-brown caramelization without steaming.
- Flavor Layering Strategy: Incorporate roasted garlic directly into soup base for maximum depth and rich, mellow flavor profile.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 240
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 25 mg