Today we are celebrating our favorite cloves with this delicious soup!
Quick Roasted Garlic and Potato Soup - Serves 4
(pan roasted garlic and potatoes, garlic oil sautéed oyster crackers, fresh thyme)
What you need:
4 tablespoons olive oil
3 ounces garlic (about ½ cup)
1 medium yellow onion
1 tablespoon thyme, roughly chopped
1 pound red or golden potatoes
3 cups chicken stock
½ cup heavy cream
Kosher or flake sea salt
Coarsely Ground Pepper
What to do:
Start with a cold medium sized stockpot. Add the garlic and olive oil and cook over medium heat stirring frequently until garlic is browned. Remove garlic and drain all but 2 tablespoons of the oil. Save the remaining 2 tablespoons of oil to sauté the oyster crackers.
Add the onion and thyme and cook until the onions are translucent. Add the pan roasted garlic and potatoes. Stir in chicken stock and bring to a boil. Reduce heat and simmer until the potatoes are fork tender, about 20 minutes.
Ladle half of the mixture into a blender and blend until smooth. Repeat with the other half of the mixture and return to pot. Stir in heavy cream and salt and pepper to taste.
Ladle the soup into a bowl and top with oyster crackers and a sprig of fresh thyme.
Complete the meal by pairing the soup with one of your favorite salads! Top it with some our secret salad dressings and enjoy the mouthwatering goodness!
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