Roasted Garlic and Potato Soup with Sausage and Kale
Cozy Up with Roasted Garlic and Potato Soup: The Perfect Comfort Food
Is there anything more comforting than a warm bowl of soup on a chilly day? This Roasted Garlic and Potato Soup is the epitome of comfort food – creamy, flavorful, and surprisingly easy to make. The roasting of the garlic head takes it to another level, infusing the entire soup with a sweet, mellow garlic flavor that you won’t be able to resist. We’ve combined the classic comfort of potato soup with the heartiness of Italian sausage and a touch of Italian seasoning for a truly satisfying meal.
This soup isn’t just delicious; it’s also incredibly versatile. It’s perfect for a weeknight dinner, a cozy weekend lunch, or even a potluck gathering. Plus, it’s a great way to use up any leftover potatoes or vegetables you have on hand.
What makes this soup special?
- Roasted Garlic: Roasting the garlic mellows its flavor and creates a depth that raw garlic simply can’t achieve.
- Hearty Italian Sausage: Adds a savory richness and protein boost.
- Creamy Texture: The combination of potatoes and half and half creates a luxuriously creamy soup.
- Nutritious Kale: Sneaks in some extra greens for a healthy boost.
Tips for the Best Soup:
- Don’t skip the roasting! It truly makes a difference in the flavor.
- Adjust the seasoning to your liking. Feel free to add more or less salt, pepper, and Italian seasoning.
- For a thicker soup, blend more of the potatoes.
- For a thinner soup, add more chicken broth.
- Garnish generously! Fresh parsley adds a pop of color and freshness.
Frequently Asked Questions:
Q: Can I use a different type of sausage?
A: Yes! While Italian sausage adds a lovely flavor, you can substitute it with chicken sausage, turkey sausage, or even chorizo.
Q: Can I make this soup vegetarian?
A: Absolutely! Simply omit the sausage and use vegetable broth instead of chicken broth.
Q: Can I freeze this soup?
A: Yes, but the texture may change slightly. It’s best to freeze it before adding the half and half. Thaw completely before reheating.
Q: What if I don’t have an immersion blender?
A: You can use a regular blender, but be careful when blending hot liquids. Blend in batches and vent the lid to prevent pressure buildup.
Q: Can I add other vegetables?
A: Definitely! Feel free to add spinach, zucchini, or other vegetables you enjoy.
We hope you enjoy this comforting and flavorful Roasted Garlic and Potato Soup as much as we do! It’s a guaranteed crowd-pleaser that will warm you from the inside out.
Roasted Garlic and Potato Soup
Ingredients
- 1 head garlic whole head
- 1.5 lbs Yukon gold potatoes peeled and chopped
- 1 lb Italian sausage removed from casing
- 1 medium onion diced
- 1 cup carrots diced
- 1 cup celery diced
- 6 cups chicken broth
- 1 tbsp Italian seasoning
- 0.5 cup half and half or milk alternative
- 3 cups kale chopped
- 2 tbsp fresh parsley chopped, for garnish
- 1 tsp salt or to taste
- 0.5 tsp black pepper or to taste
Instructions
- Preheat oven to 450°F. Cut the top off the garlic head to expose the cloves. Place in a muffin tin, drizzle with olive oil, and cover loosely with foil. Roast for 45 minutes, or until softened and fragrant. Let cool, then squeeze out the roasted garlic cloves.
- In a large pot or Dutch oven, brown the Italian sausage over medium heat. Remove sausage and set aside. Drain off excess grease, leaving about 1 tablespoon.
- Add onion, carrots, and celery to the pot and cook until softened, about 7-8 minutes. Add chicken broth and chopped potatoes. Season with Italian seasoning, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until potatoes are tender.
- Add the roasted garlic to the pot. Use an immersion blender (or transfer to a regular blender) to partially blend the soup, leaving some chunks of potato and vegetables.
- Return the cooked sausage to the pot. Stir in the half and half and kale. Cook until the kale is wilted, about 6 minutes. Adjust seasoning to taste.
- Serve immediately, garnished with fresh parsley.
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