Roasted Garlic Potato Soup with Smoked Salmon Recipe

When the weather starts to turn cool and crisp, there's nothing better than a warm, hearty soup to satisfy your cravings. And what could be more comforting than a bowl of Roasted Garlic Potato Soup with Smoked Salmon? This delicious and flavorful soup is the perfect way to warm up on a chilly day, and it's surprisingly easy to make. With the combination of roasted garlic, creamy potatoes, and smoky smoked salmon, this soup is sure to become a new favorite in your soup rotation.

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One of the best things about this recipe is that it's versatile and can easily be adapted to suit your taste preferences. Whether you prefer a thicker, chunkier soup or a smooth and creamy one, you can easily adjust the consistency to your liking. And of course, the star of the show - the smoked salmon - adds a unique and delicious flavor that takes this soup to the next level. It's a great way to add a little bit of luxury to an otherwise humble dish.

Roasting the garlic before adding it to the soup is what gives it that rich, deep flavor that sets it apart from other potato soups. It's a simple step, but one that makes a big difference in the end result. And don't worry if you've never roasted garlic before - it's incredibly easy and only takes a few extra minutes. Plus, the aroma that fills your kitchen as the garlic roasts is absolutely heavenly.

Once the garlic is roasted and the potatoes are tender, it's just a matter of blending everything together until smooth and creamy. The addition of the smoked salmon at the end adds a pop of color and a burst of flavor that takes this soup from delicious to downright incredible. It's a dish that's sure to impress, whether you're serving it as a cozy weeknight dinner or as the starter for a special occasion meal.

So, if you're looking for a new soup recipe to add to your collection, look no further than this Roasted Garlic Potato Soup with Smoked Salmon. It's simple yet impressive, and will definitely become a crowd-pleaser in no time. Plus, it's a great way to warm up on a cold day and enjoy the flavors of the season. Give it a try and see for yourself just how delicious and satisfying this soup can be.

1 whole head garlic
2 tablespoons olive oil
¼ cup diced onion
1 carrot, finely chopped
4 cups chicken stock
4 large new potatoes, cut into 1/2 inch cubes
½ teaspoon ground dried rosemary
¼ teaspoon ground thyme
¾ cup heavy cream
½ cup smoked salmon, torn or cut into bite-size pieces
salt and pepper to taste
1 green onion, thinly sliced

Information

Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 5
Yield: 5 cups

Preheat an oven to 375 degrees F (190 degrees C).

Cut off the top of the head of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. You may need to trim individual cloves along the sides of the head. Brush the cut cloves with 1 tablespoon of olive oil, then nestle the head into a piece of aluminum foil. Bake in the preheated oven until the cloves are tender and nicely browned, about 25 minutes.

Remove roasted garlic from oven, open foil and allow to cool slightly. When the garlic is cool enough to handle, cut the heads in half horizontally so that all of the cloves are exposed. Squeeze both halves to release the roasted cloves into a medium bowl.

While the garlic is roasting, heat the remaining 1 tablespoon olive oil in a large saucepan. Stir in the onion and the carrot and cook, stirring, until soft, about 5 minutes. Pour the chicken stock into the saucepan and add the potatoes, rosemary, and thyme. Bring the soup to a simmer over medium heat and cook until the potatoes are tender, about 20 minutes.

Remove about 1/2 of the potatoes from the pot and reserve. Place the roasted garlic cloves into a blender and add the soup, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the contents moving before letting it run. Puree the soup, in batches, until smooth. Pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.

Stir the reserved potato cubes, heavy cream, and smoked salmon into the pureed soup and bring to a simmer. Serve, hot, with a sprinkle of green onion.

Nutrition

336 cal.

Total Fat: 20g
Saturated Fat: 9g
Cholesterol: 53mg
Sodium: 690mg
Total Carbohydrate: 34g
Dietary Fiber: 4g
Total Sugars: 3g
Protein: 8g
Vitamin C: 35mg
Calcium: 80mg
Iron: 2mg
Potassium: 790mg

How to Make Roasted Garlic Potato Soup with Smoked Salmon - A Step-by-Step Guide

Ingredients

Information

Nutrition

336 cal.

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