Roasted Garlic & Creamy Potato Soup with Seared Mushroom
There’s nothing quite like a warm, comforting bowl of soup on a chilly day, and this Roasted Garlic & Creamy Potato Soup with Seared Mushroom is the ultimate cozy meal. Rich, velvety, and full of flavor, it’s perfect for a family dinner or a special treat for yourself. The deep, savory notes of roasted garlic combined with the creamy texture of potatoes create a soup that is both satisfying and indulgent. Plus, the seared mushrooms add a deliciously earthy flavor that complements the soup beautifully.
Ingredients
- 1 (or 2) heads of garlic
- 1 large yellow onion, peeled and chopped
- 2 pounds (about 4 medium-large) russet potatoes, peeled, roughly chopped, and boiled just until fork tender and set aside
- 4-6 cups vegetable (or chicken) broth (32 oz-48 oz/900-1350 grams)
- 4 cups (or more) sliced crimini mushrooms (10.5 oz/300 grams), brushed but not rinsed/soaked in water
- ¼ cup salted butter
- ¼ cup flour (see Notes for GF option)
- 1 cup milk
- ¼ cup half and half (10% cream)
- Good pinch ground thyme (about ½ tsp) + more fresh sprigs for garnish
- Sea salt & coarse black pepper to taste
Garnish Suggestions
- Coarse black pepper or paprika
- Fresh thyme
- Minced green onion/chives
- Seared mushrooms
- Parmesan or crumbled feta cheese
Directions
- Preheat the oven to 375ºF (190ºC).
- Prepare the garlic: With a sharp knife, slice off the top layer of the garlic head/s to expose most of the cloves. Peel off as many outer layers of the garlic as possible, leaving a primary layer of skin around the cloves. Drizzle the exposed cloves with olive oil and sprinkle with salt and coarse pepper. Wrap the garlic head/s in a piece of aluminum foil and place the foiled bundle/s on a baking sheet.
- Roast the garlic: Place the baking sheet in the oven and roast for about 40 minutes, or until the garlic is fragrant and has taken on a golden color with a butter-soft texture. Carefully unwrap the garlic and set it aside to cool slightly. Once cooled, gently squeeze the roasted garlic out of the skin and set it aside.
- Cook the onions: In a large pot or Dutch oven, melt the butter over low-medium heat. Add the chopped onions and sauté for about 5 minutes, or until translucent. Sprinkle the sautéed onions with flour, mixing well to combine. Be careful not to let the flour brown or burn.
- Make the soup base: Slowly add the broth (starting with 4 cups), milk, cream, thyme, and a few cracks of salt and pepper. Whisk to combine. Allow the soup to come to a boil, whisking occasionally. Once boiling, reduce the heat to low and simmer for a few minutes to thicken slightly.
- Blend the soup: Add the cooked potatoes and roasted garlic to the soup base. Working in batches, carefully transfer the soup to a blender or food processor and blend until completely smooth. If you prefer a thinner consistency, add more broth until the desired texture is achieved. Taste the soup and adjust the seasonings as needed.
- Sear the mushrooms: In a separate pan, heat a little butter or olive oil over medium-high heat. Add the sliced mushrooms and sauté until a nice sear develops. Season with salt and pepper to taste. Set aside a few mushrooms for garnishing, and add the rest to the blended soup.
- Serve: Serve the soup warm, topped with your choice of garnishes such as fresh thyme sprigs, minced green onion/chives, coarse black pepper, seared mushrooms, and/or cheese.
Notes
- For a gluten-free option, substitute the flour with a gluten-free flour blend.
Nutrition Information
- Prep Time: 20 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour
- Servings: 6
- Calories: 250 kcal per serving
This Roasted Garlic & Creamy Potato Soup with Seared Mushroom is a heartwarming dish that will quickly become a favorite in your household. The combination of roasted garlic and creamy potatoes creates a flavor profile that is both rich and comforting, while the seared mushrooms add a touch of elegance. Whether you’re making it for a family dinner or a cozy night in, this soup is sure to impress. Enjoy!
Roasted Garlic & Creamy Potato Soup with Seared Mushroom
- Total Time: 1 hour
- Yield: 6 1x
Ingredients
1 (or 2) heads of garlic
1 large yellow onion, peeled and chopped
2 pounds (about 4 medium-large) russet potatoes, peeled, roughly chopped and boiled just until fork tender and set aside
4–6 cups vegetable (or chicken) broth (32 oz-48 oz/ 900–1350 grams)
4 cups (or more) sliced crimini mushroom (10.5 oz/300 grams), brushed but not rinsed/soaked in water
¼ cup salted butter
¼ cup flour (see Notes for GF option)
1 cup milk
¼ cup half and half (10% cream)
Good pinch ground thyme (about ½ tsp) + more fresh sprigs for garnish
Sea salt & coarse black pepper to taste
Garnish Suggestions:
Coarse black pepper or paprika
Fresh thyme
Minced green onion/chives
Seared mushroom
Parmesan or crumbled feta cheese
Instructions
Preheat the oven to 375ºF.
With a sharp knife, slice off the top layer of the garlic head/s to expose most of the cloves and peel off as many outer layers of the garlic as possible. You should still be left with a primary layer of skin around the cloves.
Drizzle the exposed cloves with olive oil and sprinkle with salt and coarse pepper. Wrap the garlic head/s in a piece of aluminum foil and place the foiled bundle/s on a baking sheet.
Roast in the oven for 40 minutes or so until the garlic is gorgeously fragrant and, once carefully unwrapped, has taken on a golden color and butter-soft texture.
To extract the delicious caramelized garlic from the skin, simply work from the bottom and gently squeeze the garlic through the skin (much like toothpaste) the garlic will ooze out. You must sample (but try not to eat it all!) set the warm roasted garlic aside.
In a large pot or Dutch oven, melt butter over low-medium heat. Add the onions and sauté for 5 minutes or so until translucent. Sprinkle the buttered onions with flour, mixing well to integrate and make sure that the flour doesn’t brown/burn while it’s mixing.
Add the broth (starting with 4 cups), milk, cream, thyme and a few cracks of salt & pepper, whisking to combine. Allow the soup to come to a boil, while continuing to whisk for 10 seconds or so, and then reduce to lowest heat and allow the broth to simmer for another couple minutes as the roux works its magic and the soup begins to thicken somewhat. Turn off heat.
Add the cooked potatoes and roasted garlic cloves intermingling with the béchamel sauce.
Working in batches, carefully transfer ingredients to a blender or food processor and blend until completely smooth. For a more dilute consistency, add a little more broth to desired consistency. Taste the soup and adjust seasonings as desired.
Meanwhile, in a separate pan, sauté mushrooms in a little bit of butter or olive oil until a nice sear develops, adding a few cracks of salt/pepper as desired. Be sure to allow the pan to heat up first and allow the natural water contained in the mushrooms to be released and eventually burnt off through the cooking process. Set the seared mushrooms aside to cool slightly before adding the majority of them to the blended soup (while retaining a few to garnish the top of the soup).
Serve the soup warm and topped as desired with fresh thyme sprigs, green onion/chives, black pepper, seared mushroom and/or cheese.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 250 Kcal