Ingredients
For the soup:
6 cloves garlic, peeled
4 large potatoes, peeled and diced
1 medium onion, chopped
1 tbsp olive oil
4 cups chicken broth
1 cup water
1 tsp caraway seeds
1 tsp marjoram
1 tsp salt
1/2 tsp black pepper
1/2 cup heavy cream
2 tbsp fresh parsley, chopped
For the topping:
4 slices turkey bacon, cooked and crumbled
1/2 cup shredded cheese (optional)
Croutons (optional)
Instructions
1️⃣ Preheat your oven to 400°F (200°C). 🔥
2️⃣ Place garlic cloves on a baking sheet, drizzle with olive oil, and roast for about 20 minutes or until golden and tender. 🧄
3️⃣ In a large pot, combine the diced potatoes, chopped onion, chicken broth, water, caraway seeds, marjoram, salt, and black pepper. Bring to a boil over medium-high heat. 🍲
4️⃣ Reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes. ⏳
5️⃣ Add the roasted garlic to the pot. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, blend in batches using a regular blender. 🍜
6️⃣ Stir in the heavy cream and simmer for an additional 5 minutes. 🌬️
7️⃣ Ladle the soup into bowls and top with crumbled turkey bacon, shredded cheese, and croutons if desired. Garnish with chopped fresh parsley. 🥣🧀
- Prep Time: 10min
- Cook Time: 40min
Nutrition
- Calories: 250 Kcal