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–+ servings

Hangover Cure Garlic Potato Soup

A thick, creamy potato soup with sweet roasted garlic that soothes and restores—like a hug in a bowl.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 1
Course: Soups
Cuisine: American
Calories: 272
Ingredients Method Nutrition Notes

Ingredients
  

Roasted Garlic
  • 1 large bulb garlic
  • 1 tablespoon olive oil plus extra for drizzling
  • 1/4 teaspoon salt
Soup Base
  • 1 1/2 pounds starchy potatoes (such as Russet) peeled and cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 medium brown onion finely chopped
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 4 cups vegetable broth
  • 2 teaspoons fresh thyme leaves
  • 1/2 teaspoon salt plus more for seasoning
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
For Serving
  • Cheesy garlic croutons optional
  • Fresh thyme leaves for garnish

Method
 

Roast the Garlic and Prep the Potatoes
  1. Preheat your oven to 400°F (200°C).
  2. Cut the top off the garlic bulb to expose the cloves. Place it on a square of aluminum foil, drizzle generously with olive oil, and sprinkle with a pinch of salt. Wrap the foil tightly around the garlic and roast for 45 minutes, until the cloves are soft and golden.
  3. Meanwhile, place the cubed potatoes in a medium saucepan, cover with cold water, and add 1/2 teaspoon of salt. Bring to a boil over medium-high heat, then cook for 7–10 minutes until fork-tender. Drain and set aside.
Make the Soup
  1. In a large soup pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until softened, about 3–4 minutes.
  2. Add the butter and let it melt, then stir in the flour. Cook, stirring constantly, for 2 minutes or until the flour turns a light golden color.
  3. Add the drained potatoes, vegetable broth, and thyme leaves. Squeeze the roasted garlic cloves from their skins (discard the skins) directly into the pot.
  4. Bring the soup to a boil and let it cook for 3 minutes.
  5. Pour in the milk, heavy cream, salt, and pepper. Stir well and bring the soup back to a gentle simmer.
  6. Remove the pot from the heat and stir in the grated Parmesan until melted.
  7. Using an immersion blender, puree the soup until completely smooth. (If using a countertop blender, work in batches, leave the lid slightly open to vent steam, and cover with a kitchen towel.)
  8. Taste and adjust salt and pepper if needed. Serve hot, topped with cheesy garlic croutons and a sprinkle of fresh thyme leaves.

Nutrition

Calories: 272kcalCarbohydrates: 25gProtein: 7gFat: 17gSaturated Fat: 9gCholesterol: 32mgSodium: 410mgFiber: 3gSugar: 4g

Notes

For a lighter version, substitute half-and-half for the milk and cream mixture.
To make this soup dairy-free, use olive oil instead of butter, a plant-based milk and cream, and omit the Parmesan or use a vegan alternative.
Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop, adding a splash of broth to thin if needed.
The roasted garlic can be prepared up to 3 days ahead and kept refrigerated.
Avoid over-blending the soup; a quick puree gives a velvety texture without making it gluey.
If you don’t have an immersion blender, use a potato masher for a chunkier soup.
For extra richness, stir in a tablespoon of cream cheese before blending.

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