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Ingredients
Scale
- 1 small onion, diced
- 2 tablespoons extra virgin olive oil
- 4 fresh garlic cloves, minced
- 1 teaspoon salt, divided
- 4 cups vegetable broth
- 4 large potatoes, peeled and cut into chunks
- 1 large head of roasted garlic
- 1 tablespoon fresh parsley, chopped
- 1/4 teaspoon freshly ground black pepper
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté diced onion until softened, then add garlic and salt.
- Pour in vegetable broth and bring to a boil.
- Add potato chunks, parsley, remaining salt, and pepper.
- Simmer until potatoes are tender, about 15-20 minutes.
- Blend in roasted garlic; mash or leave whole as desired.
- For thickness, mash some potato chunks or use an immersion blender.
Notes
Use fresh garlic and high-quality olive oil for better flavor.
Add a splash of heavy cream or non-dairy milk for creamier texture.
Adjust seasoning to taste for enhanced flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Calories: 220
- Sugar: 2
- Sodium: 460
- Fat: 9
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 5
- Protein: 4
- Cholesterol: 0