Ingredients
Equipment
Method
Roast the garlic
- Cut the top off 1 head of garlic, drizzle with olive oil, and wrap in foil; roast at 400F for 40 minutes until fragrant and soft, with the cloves visibly tender.
- Cool the roasted garlic until easy to handle, then squeeze out the cloves into a small bowl so you have a smooth roasted-garlic paste.
Build the soup
- Mince the raw garlic cloves from the second head so the pieces are fine enough to disappear into the base.
- Melt the unsalted butter in a large pot, then sauté the diced onion and raw garlic for 5 minutes at medium heat until the onion turns translucent.
- Add the chicken broth and cubed Yukon gold potatoes, then simmer for 20-25 minutes at a gentle boil until the potatoes are very tender and break easily.
- Blend the soup completely smooth with an immersion blender, pulsing until no chunks remain and the texture looks silky.
- Squeeze the roasted garlic into the soup, blend again briefly, then stir in the heavy cream until the color turns uniformly creamy.
- Season with salt, white pepper, and nutmeg, then serve immediately with croutons and chives on top.
Notes
Pro tip: blend while the soup is hot for the smoothest texture—if it seems thick, loosen with a splash of chicken broth. Store leftovers in the refrigerator up to 3 days in a sealed container; reheat gently over low heat, stirring to keep it creamy. Freezing: yes, but the cream can slightly change texture after thawing. Dietary swap: use half-and-half or a plant-based cream to reduce dairy richness while keeping the garlic flavor.