Ingredients:

  • 1 head of garlic
  • 1 tablespoon olive oil (15 ml)
  • Pinch of salt
  • 2 tablespoons unsalted butter (30 g)
  • 1 medium yellow onion, diced (about 1 cup/150 g)
  • 2 stalks celery, diced (about 1 cup/100 g)
  • 1 teaspoon dried thyme
  • 1/4 teaspoon ground nutmeg
  • 4 cups chicken broth (950 ml) (or vegetable broth for vegetarian option)
  • 2 pounds Yukon Gold potatoes, peeled and cubed (900 g)
  • 1 cup heavy cream (240 ml)
  • Salt and freshly ground black pepper to taste
  • Optional Garnish: Chopped fresh chives, crumbled bacon, sour cream, croutons

Instructions:

  1. Preheat oven, cut the top off the garlic head, drizzle with olive oil, sprinkle with salt, wrap in foil, and roast until soft and fragrant. Let cool slightly, then squeeze out the roasted garlic cloves.
  2. Melt butter in a large pot over medium heat. Add onion and celery and sauté until softened, about 5-7 minutes.
  3. Stir in thyme and nutmeg and cook for 1 minute until fragrant.
  4. Add potatoes, roasted garlic, and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
  5. Use an immersion blender to blend the soup until smooth. (Or carefully transfer the soup to a regular blender in batches, venting the lid.)
  6. Stir in heavy cream and heat through. Season with salt and pepper to taste.
  7. Ladle into bowls and garnish as desired.