A creamy roasted garlic potato soup with crispy Brussels sprouts on top is a great way to enjoy rich, comforting flavors. Great for getting warm on cold days!
Ingredients: 4 cups potatoes, peeled and diced. 1 head garlic, roasted. 1 onion, finely chopped. 2 tablespoons olive oil. 4 cups vegetable broth. 1 cup heavy cream. Salt and pepper to taste. 1 cup Brussels sprouts, halved. 2 tablespoons butter. Croutons for garnish. Fresh parsley for garnish.
Instructions: Get the oven ready by heating it up to 400F 200C. Add olive oil, salt, and pepper to the potatoes that have been peeled and cut up. For about 30 minutes, roast in the oven until golden and soft. Take the roasted garlic cloves out of the head and set them aside. Finely chop the onion and cook it in olive oil in a large pot until it turns clear. Put the roasted garlic, potatoes, and vegetable broth in the pot. Bring it down to a low heat and cook for 15 minutes. Blend the soup until it's smooth with an immersion blender. Add the heavy cream and season with pepper and salt to taste. Place the Brussels sprouts halves in a different pan and melt the butter. Cook them until they are crispy and golden brown. On top of the creamy potato soup, put crispy Brussels sprouts, croutons, and fresh parsley. Serve in bowls. Take a break and enjoy your roasted garlic potato soup with crispy Brussels!
Prep Time: 20 minutes
Cook Time: 45 minutes
LISANNE PETRACCA PH.D.
