# What to Use:
→ Roasted Garlic
01 - 4 large heads of garlic
02 - 2 tablespoons olive oil
→ Soup Base
03 - 2 tablespoons unsalted butter
04 - 1 medium yellow onion, finely chopped
05 - 1 large russet potato, peeled and diced
06 - 4 cups low-sodium vegetable broth
07 - 1 cup whole milk or unsweetened plant-based milk
08 - 1/2 teaspoon dried thyme
09 - 1 bay leaf
10 - Salt and freshly ground black pepper, to taste
→ Garnish
11 - 2 tablespoons chopped fresh parsley
12 - Croutons or toasted bread (optional)
# How to Prepare:
01 - Preheat oven to 400°F. Slice the tops off the garlic heads to expose the cloves. Drizzle with olive oil, wrap in foil, and roast for 35-40 minutes until soft and golden. Allow to cool slightly, then squeeze the roasted garlic out of the skins.
02 - In a large pot, melt butter over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
03 - Add diced potato, roasted garlic, thyme, bay leaf, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until potatoes are tender.
04 - Remove the bay leaf. Use an immersion blender to purée the soup until smooth, or transfer to a blender in batches.
05 - Return the soup to the pot. Stir in milk and heat gently until warmed through. Season with salt and pepper to taste.
06 - Ladle into bowls and garnish with parsley and optional croutons or toasted bread.
