Creamy Roasted Garlic Soup

Total Time: 35 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 40 garlic cloves
• 4 tablespoons butter, divided
• sea salt & freshly ground black pepper
• 2 tablespoons honey
• 3 large onions, chopped (about 1 1/4 cups)
• 3 large yukon gold potatoes, cut into 1-inch cubes
• 1 sprig thyme
• 1 bay leaf
• 3 cups chicken broth
• 2 cups 35% cream, divided

Recipe

• 1 preheat oven to 400°f.
• 2 in a 4-cup baking dish melt 2 tablespoons butter; add garlic and toss. sprinkle with salt and pepper. bake for 15-20 minutes or until garlic is tender and golden brown; stirring halfway.
• 3 toss 12 cloves with honey; set aside.
• 4 in a large pot over medium heat, melt remaining butter. add onions; reduce heat to medium-low, cover and cook stirring occasionally, for 10 minutes.
• 5 uncover and cook, stirring often, for 5 minutes. add potatoes, thyme, bay leaf and remaining roasted cloves; sauté for 3 minutes over medium heat.
• 6 stir in broth and 1 cup of the cream. bring to a boil over high heat; reduce heat and simmer, stirring occasionally, for 30 minutes or until potatoes are very tender.
• 7 remove from heat; let stand for 10 minutes to cool. remove thyme and bay leaf. in a blender, in batches, purée until smoooth; return to pot. stir in remaining cream and bring to a simmer. season to taste with salt and pepper. ladle soup into bowls and garnish with reserved honey-roasted garlic.