My Post Surgery Recipe for Roasted Garlic and Potato Soup!
I hope you like this and that if you're also going into surgery you find this to be your go-to comfort food.
Roasted Garlic and Potato Soup
1 bulb of garlic
1 3/4 pounds (about 3-4 medium potatoes), peeled and boiled ahead of time.
1/4 cup salted butter
1/4 cup flour
1 cup onions, chopped
4 cups low-sodium vegetable broth (or chicken)
1 cup milk
1/4 cup heavy cream
1/4 teaspoon thyme
1/2 cup freshly grated parmesan cheese
salt + pepper to taste
1.) Move the rack to the center of the oven and preheat the oven to 375ºF. Slice off the top of the bulb of the garlic and peel off as many outer layers as possible. Drizzle bulb with olive oil and salt and pepper. Wrap the garlic in a piece of aluminum foil, and place it on a baking sheet. Roast in the oven for 40-45 minutes until the garlic is done. Let cool before removing cloves from the bulb.
2.) Prep onions and potatoes making sure to boil the potatoes until soft.
3.) Melt the butter in a large soup pot over medium heat. Cook the onions for 3-4 minutes until translucent. Add the flour and let cook for 1 additional minute, do not let the flour brown. Add the vegetable broth, milk, cream, thyme, salt, and pepper, let the soup come to a boil, then allow to simmer for 2-3 minutes, stirring a few times. Add the boiled potatoes, and 8-9 roasted garlic cloves, and parmesan cheese. Using an immersion blender (or a regular blender, being sure to cool the soup) and blend until smooth. Serve warm topped with additional parmesan cheese and sliced scallions.
As always, I hope you're doing well, and thank you so much for watching. If you're watching this before having surgery, I hope you do well and have a speedy recovery. YOU GOT THIS! -Heather Autumn