A cozy, creamy roasted garlic potato soup perfect for chilly evenings.

Scale

2 heads garlic

2 tbsp olive oil

1 medium onion, diced

4 medium Yukon gold potatoes, peeled & cubed

4 cups vegetable broth

1 cup milk or cream

2 tbsp butter

Salt & pepper, to taste

Fresh chives, for garnish

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1. Preheat oven to 400°F (200°C). Slice the tops off garlic heads, drizzle with olive oil, wrap in foil, and roast 40 minutes.

2. In a large pot, sauté onion in butter until soft.

3. Add potatoes and broth, bring to a boil, then reduce heat and simmer 20 minutes.

4. Squeeze roasted garlic into the pot. Stir well.

5. Blend soup until creamy.

6. Stir in milk or cream, adjust seasoning.

7. Garnish with fresh chives before serving.

Swap milk with coconut milk for dairy-free.

Add cheddar cheese for extra richness.

Top with crispy bacon for a hearty twist.