# Components:
→ Roasted Garlic
01 - 4 large heads 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
# Method:
01 - Preheat oven to 400°F. Slice tops off garlic heads to expose cloves. Drizzle with olive oil, wrap in foil, and roast for 35-40 minutes until soft and golden. Cool slightly, then squeeze roasted garlic from skins.
02 - Melt butter in large pot over medium heat. Add chopped onion and sauté until translucent, approximately 5 minutes.
03 - Add diced potato, roasted garlic, thyme, bay leaf, and vegetable broth. Bring to boil, reduce heat, and simmer 15 minutes until potatoes are tender.
04 - Remove bay leaf. Purée soup until smooth using immersion blender or transfer in batches to standard blender.
05 - Return soup to pot. Stir in milk and heat gently until warmed through. Season with salt and pepper to taste.
06 - Ladle into bowls and garnish with fresh parsley. Add croutons or toasted bread if desired.
