Ingredients
Method
- Preheat oven to 400 degrees Fahrenheit. Cut the tops off 4 heads garlic and place them on a sheet of foil. Drizzle 2 tablespoons olive oil over the garlic and wrap tightly in foil, and place on a baking sheet. Bake for 45 minutes or until the garlic is golden brown and soft.
- Melt 2 tablespoons butter in a large pot over medium-high heat. Add 2 diced shallots and cook until the shallots begin to soften.
- Add e teaspoon salt, e teaspoon pepper, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 4 cups chicken broth, and 4 medium yellow potatoes, peeled and large diced. Simmer until the potatoes are soft, about 20 minutes.
- Squeeze the roasted garlic out of its skin and add it to the pot. Blend the soup in a blender or with an immersion blender until it is smooth.
Notes
- For the best flavor, don't rush the garlic roasting process. It's done when it's deeply golden and very soft, almost spreadable. Trust your nose! - If your soup is too thick, add a little extra warm chicken broth or water until it reaches your desired consistency. - Ensure the potatoes are very soft before blending; this guarantees a smooth, lump-free soup. If they're still firm, continue simmering.
- Store leftover soup in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 2 months. Reheat gently on the stovetop or microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Store leftover soup in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 2 months. Reheat gently on the stovetop or microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.