Garlic and Parmesan Potato Soup

Garlic and Parmesan Potato Soup

Serves 4

Ingredients:

• 1.2 kg potatoes

• 80 g finely grated parmesan, plus extra to serve

• 6 garlic cloves, unpeeled

• 60 ml extra virgin olive oil

• 6 thyme sprigs, leaves picked

• 3 spring onions, thinly sliced

• 2½ tsp vegetable stock powder

• 200 g sour cream

Method:

1. Preheat oven to 200°C.

2. Slice potatoes about 2 cm thick. Place in a baking dish with the parmesan, garlic, oil, and thyme. Season generously and toss to coat. Roast for 40 minutes or until golden brown and tender. Remove from oven.

3. Squeeze garlic cloves from their skins back into the baking dish. Add shallot, stock powder, and 1 L boiling water. Add sour cream, stir to combine, then bake for a further 20 minutes.

4. Remove 8 potato slices from the dish to use as a garnish, then carefully use a stick blender to purée remaining mixture to a smooth consistency (adding a little extra boiling water if you prefer a thinner soup). Season to taste and divide among bowls.

5. Top with sour cream, reserved roast potato slices, spring onions, and extra finely grated parmesan to serve.

🥄 Takeaway

This Garlic and Parmesan Potato Soup offer warmth, comfort, and nutrition in one creamy bowl. Garlic boosts immunity, olive oil supports heart health, and potatoes provide lasting energy. Perfect for cool evenings or a cozy family meal, it’s a satisfying yet wholesome recipe that turns simple ingredients into something truly nourishing.