Ditch the store-bought with this cozy roasted garlic and potato soup with parmesan. Rich, creamy, bursting with garlicky flavor, and made with simple ingredients with 15 minutes of prep, it's the ultimate bowl of comfort you can enjoy anytime!
Prep and Soak Potatoes: Add 6 cups of filtered water to a large bowl and stir in the vinegar. Set the water aside. Working over a clean cutting board, use a vegetable peeler to peel potatoes, discarding skin. Next, use a sharp Chef’s knife and cut the potatoes into a large, 1-inch dice. Transfer the cut potatoes to the bowl of vinegar water. Set the potatoes aside for 15-30 minutes, drain in a colander, return the soaked and drained potatoes to the bowl, and set aside.
Sauté Onions: In a Dutch oven or large saucepan, heat the butter and oil over medium heat. Once the butter is melted, add the onions and season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring often, until the onions are soft, about 4-5 minutes.
Add Garlic and Flavorings: To the pan, add the roasted garlic paste, thyme leaves, Italian seasoning, crushed rosemary, and nutmeg. Season with a ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring, until fragrant and the garlic seamlessly melts with onions, about 1 minute.
Add Potatoes: Add the drained diced potatoes and ¼ teaspoon of salt to the pot and cook, stirring often, for 5-6 minutes, or until the onions are just starting to turn golden brown.
Add Bouillon Water, then the Bay Leaf + Parm Rind: Add the bouillon water or broth to the pot and use the edge of a wooden spoon to scrape up any brown bits (fond) stuck to the bottom of the pan. Next, add the bay leaf and parmesan rind if using; bring the contents to a slow boil over medium-high heat. Once boiling, immediately reduce the heat to maintain a simmer.
Cook Soup: Cook the soup - uncovered - stirring occasionally, until the potatoes are fork tender and offer little-to-no resistance when poked with the tins of a fork, about 16 minutes. Use tongs or a slotted spoon to remove and discard the bay leaf and parmesan rind.
Puree Soup: Turn the heat off under the pot. Using an immersion blender, blend the soup until it is completely smooth. Alternatively, carefully transfer the soup in batches to a high-speed countertop blender and puree the soup.
Add Parmesan and Cream: Turn the heat back on under the pan to between low and medium-low. Stir in the parmesan cheese and heavy cream. Cook until the soup is warm throughout, stirring occasionally.
Adjust for Taste: Take a bite of the soup and adjust for taste, adding more salt and pepper for overall flavor, nutmeg for warmth, thyme for herbaceous freshness, parmesan for salty cheesiness, and cream for richness.
Garnish and Serve: Using a ladle, divide the garlic and potato soup among warm soup bowl. Garnish with grated parmesan, fresh thyme and chives, crushed red pepper flakes, a dollop of sour cream, and croutons if using. Enjoy immediately while warm.
Notes
Storage: Allow the leftover roasted garlic potato soup to cool completely to room temperature before transferring to an airtight container. Store in the refrigerator for up to 3 days.
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.