Savor Roasted Garlic & Creamy Potato Soup with Seared Mushrooms

Ingredients

• 1 head of garlic
• 2 tablespoons olive oil
• 4 large russet potatoes, peeled and diced (about 2 pounds)
• 1 onion, diced (preferably yellow for sweetness)
• 4 cups vegetable broth
• 1 cup heavy cream (or half-and-half for a lighter option)
• Salt and pepper to taste
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme, finely chopped)
• 1 teaspoon smoked paprika
• 8 ounces cremini or button mushrooms, sliced (about 2 cups)
• 2 tablespoons butter (or olive oil for a dairy-free option)
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

Instructions

1. Preheat your oven to 400°F (200°C). Cut the top off the head of garlic to expose the cloves, drizzle with 1 tablespoon of olive oil, and wrap in aluminum foil. Roast for 30-35 minutes until soft and golden.
2. In a large pot, heat the remaining olive oil over medium heat. Add the diced onion and sauté for about 5-7 minutes until translucent.
3. Stir in the diced potatoes and sauté for an additional 5 minutes.
4. Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for 15-20 minutes, or until the potatoes are tender.
5. Squeeze the roasted garlic cloves into the pot, discarding the skins. Add the dried thyme and smoked paprika, then blend the soup until smooth.
6. Stir in heavy cream and season with salt and pepper. Heat through but do not boil.
7. In a skillet, melt the butter over medium-high heat. Add the sliced mushrooms and sauté for 5-7 minutes until golden brown. Season with salt, pepper, and fresh thyme.
8. Ladle the creamy potato soup into bowls and top with the seared mushrooms. Serve hot.

Nutrition