Ingredients
- 2 large heads garlic about 25-30 cloves, unpeeled
- 2 tablespoons olive oil divided
- kosher salt to taste
- 1 small onion chopped
- 3/4 teaspoon dried oregano
- 3/4 teaspoon dried thyme
- 2 medium potatoes 1-inch diced
- 4 cups low-sodium chicken or vegetable broth
- freshly ground black pepper to taste
- 1/2 cup half-and-half
- Juice of 1 lemon
- Fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 400°F. Cut the tops off the garlic heads or slice them in half horizontally. Place the garlic halves in a small baking dish, drizzle with 1 tablespoon olive oil and a pinch of salt, then roast for about 15 minutes until the cloves are soft. Once done, let them cool and squeeze the roasted cloves out of their skins.
- While the garlic roasts, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion, oregano, and thyme, and sauté for about 5 minutes until it becomes translucent.
- Add the cubed potato to the pot along with the squeezed roasted garlic. Pour in the broth and season with salt and black pepper. Bring the mixture to a simmer and let it cook for about 15-20 minutes, or until the potato is tender.
- Using an immersion blender, blend the soup until smooth. Stir in the half-and-half and gently warm the soup without boiling. Finally, add the lemon juice, taste, and adjust salt and pepper if needed, then serve immediately, garnished with parsley.