During the holidays, people can get so caught up in baking, party and dinner prepping that they forget how handy it is to have a pre-made batch of soup ready and waiting to save the day come mealtime. The nice thing about a simple potato soup is that it’s a great way to start off a dinner. The flavours are not overpowering, but rather eternally familiar and comforting.
Here is a simple soup recipe that tastes like a big, warm hug when you need it most during an (arguably) stressful time of year.
1 bulb garlic, halved
2 tsp (10 mL) canola oil
1 Tbs butter
1 yellow onion, diced
4 russet potatoes, peeled and 2 cm cubed
5 cups (1.25 L) water
5 cups (1.25 L) vegetable broth
1 cup (240 mL) heavy cream
To taste salt and pepper
Smoked paprika, for garnish
- Preheat oven to 400º F.
- Place garlic bulb halves in tin foil, pour canola oil over top, wrap up and let roast in oven until golden and soft, about 40-45 minutes.
- While the garlic is roasting, heat butter in a large pot on medium-high heat. Add diced onion and cook for 10 minutes, stirring regularly.
- Add diced potatoes, water, and broth, and bring and bring to a boil. Reduce to medium heat and let simmer until potatoes are fork tender, about 10-12 minutes. Reduce to low heat and keep warm on stove until garlic is roasted
- Remove garlic from oven, let cool slightly, grab the bulb halves by the base and carefully squeeze cloves into pot.
- Using an immersion blender, puree the contents of the pot until silky smooth
- Stir heavy cream into the soup, season to taste with salt and pepper, garnish with paprika and serve.