I made this over the very snowy New Year’s weekend and it is the perfect warm, smooth, comforting, and yummy thing to enjoy after playing in and shoveling the snow.
Roast one bulb of garlic.
Melt some butter.
Sauté some onions.
Add potatoes, roasted garlic, and stock, and simmer for a spell.
Purée and enjoy!
- 1 head garlic
- 1 tsp olive oil
- 1 Tbs butter
- 1 medium onion, chopped
- 1 tsp fresh thyme
- 3 cups
- 1 large white potato, peeled and diced
- 1 inch cube parmesan or small piece of parmesan rind
- 1 cup milk
- chopped chives
Heat the oven to 400°F. Slice the top off your garlic and place on a piece of foil. Drizzle with olive oil, and wrap foil up around it. Roast for 30 minutes, or until the cloves are very soft. Remove from the oven and set aside to cool.
Melt the butter in the bottom of a saucepan. Add onion and thyme to the saucepan and cook, stirring occasionally, until translucent (about 5 minutes).
Add the stock and potato. Squeeze half the garlic cloves out of their skins and into the soup. Simmer for 10 minutes, or until potato is very soft.
Use an immersion blender to blend the soup. Return to heat and stir in the milk. Cook until just heated through.
Taste and season with additional garlic or salt as desired. Divide between serving dishes and top with chives.