Roasted Garlic Potato Soup

• servings: 4 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

1 small onion (small dice)

2 tablespoons olive oil (extra virgin)

4 garlic cloves (minced, fresh)

1 teaspoon salt (divided)

4 cups vegetable broth

4 large potatoes (peeled and cut into big chunks)

1 large head of roasted garlic

1 tablespoon parsley (fresh, chopped)

1/4 teaspoon pepper (freshly ground)

Directions

In a large pot, heat oil. Sauté onion in the oil until softened, about 8 minutes. Add in 1/2 teaspoon of salt and minced garlic. Cook for another minute.

Pour in stock and bring up to a boil.

Add in potatoes, parsley, pepper, and the rest of the salt. Bring back to a boil. Reduce the heat and simmer until potatoes are tender. Add in roasted garlic cloves (can smash them or leave whole).

To thicken soup, pull out about 1 cup of the potatoes, place in a bowl and smash the potatoes with a fork. Put back into the soup. Or use an immersion blender to break down some of the potatoes in the pot of soup.

You can top the soup with a sprinkling of croutons, cheese, or chopped parsley.

Nutrition

• Calories: 371 kcal
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Sodium: 1546 mg
• Total Carbohydrate: 70 g
• Dietary Fiber: 9 g
• Total Sugars: 6 g
• Protein: 8 g