We like having soup for Passover and all year-round. This creamy potato soup is a perfect meal when paired with a nice salad. It’s especially great when served on a chilly day.
Creamy Roasted Garlic and Potato Soup
Servings
6 Servings
Ingredients
- 1 head Garlic
- 1 teaspoon Olive Oil plus 1 tablespoon Olive oil
- 1 medium Onion
- 4 cloves Garlic chopped
- 2 Carrots sliced
- 4 large Potatoes cubed
- 1 tablespoon Salt
- 2 teaspoon Ground pepper
- 2 teaspoon Red Pepper Flakes
- 5 cup Vegetable broth
- 6 ounce Temp Tee Whipped Cream Cheese
- Additional Salt to taste
- Additional Ground Pepper to taste
Instructions
- Preheat the oven to 375°F.
- Peel off the outer layer of skin on the bulb of garlic. Slice off the tip of the garlic with a sharp knife. Place the garlic in foil and pour a teaspoon of olive oil over the garlic. Wrap up the garlic in the foil and place in the oven for 30 minutes. When done, remove from the oven and set aside.
- Heat up the olive oil in a large pot.
- Add in the onions, chopped garlic, cubed potatoes and carrots.
- Cook for around 5 minutes on medium.
- Add in the spices and the vegetable broth.
- Let the mixture come to a boil. Reduce heat to medium low and cover the pot.
- Cook for around 30 minutes. The potatoes and carrots will be tender.
- Squeeze out the cloves of roasted garlic in to the soup.
- With an immersion blender, blend the soup.
- Stir in the cream cheese and additional salt and pepper if needed.
- Serve and enjoy!
Thank you for this recipe! It is so easy to make and so delicious!!!
If I left out the cream cheese (and any substitutes) altogether, how much of the soup’s flavor would I lose? It sounds to me like it would work well even without the cream cheese…
I really like the tofutti brand vegan cream cheese. There’s also a Trader Joe’s pareve cream cheese available.
what could i substitute for the cream cheese if i want to make this recipe pareve?
The older I get the more I love soup. This one looks like a real winner. The cream cheese gives it a nice tangy taste.