We like having soup for Passover and all year-round. This creamy potato soup is a perfect meal when paired with a nice salad. It's especially great when served on a chilly day.
- Cook Time
- Prep Time
- 6-8 ServingsServings
- 1 head Garlic
- 1 teaspoon Olive Oil plus 1 tablespoon Olive oil
- 1 medium Onion
- 4 cloves Garlic, chopped
- 2 Carrots, sliced
- 4 large Potatoes, cubed
- 1 tablespoon Salt
- 2 teaspoon Ground pepper
- 2 teaspoon Red Pepper Flakes
- 5 cup Vegetable broth
- 6 ounce Temp Tee Whipped Cream Cheese
- Additional Salt to taste
- Additional Ground Pepper to taste
Preheat the oven to 375°F.
Peel off the outer layer of skin on the bulb of garlic. Slice off the tip of the garlic with a sharp knife. Place the garlic in foil and pour a teaspoon of olive oil over the garlic. Wrap up the garlic in the foil and place in the oven for 30 minutes. When done, remove from the oven and set aside.
Heat up the olive oil in a large pot.
Add in the onions, chopped garlic, cubed potatoes and carrots.
Cook for around 5 minutes on medium.
Add in the spices and the vegetable broth.
Let the mixture come to a boil. Reduce heat to medium low and cover the pot.
Cook for around 30 minutes. The potatoes and carrots will be tender.
Squeeze out the cloves of roasted garlic in to the soup.
With an immersion blender, blend the soup.
Stir in the cream cheese and additional salt and pepper if needed.
Serve and enjoy!