Roasted Garlic, Potato and Mushroom Soup

Serves 6 to 8
Time 1 hr 45 min

This soup gains depth of flavor from oven-roasted garlic. If you'd like a creamier texture, purée half the soup in a blender and mix with remaining soup just before serving.

Special Diets:

Dairy FreeDairy Free
VeganVegan
VegetarianVegetarian

Ingredients

    2heads garlic, outer layers of skin removed
    2 tablespoonsextra-virgin olive oil
    4 largeleeks, chopped
    2 cupschopped shiitake mushrooms
    2 1/2 cupsdry white wine
    6 largepotatoes, cut into cubes
    6 cupsvegetable broth
    1/2 teaspoonsaffron, optional
    1bay leaf
    2 teaspoonsdried thyme
    1/2 teaspoonfine sea salt
    1/2 teaspoonground black pepper
    1/2 teaspoonchopped fresh flat-leaf parsley

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Method

Preheat oven to 350°F. 


Put garlic into a small baking dish and bake, uncovered, for 1 hour.


Set aside to let cool, then peel or squeeze the garlic cloves into a small bowl, discarding peels, and mash pulp into a paste. Set aside.


Heat oil in a large pot over medium heat. 


Add leeks and mushrooms and cook until tender. 


Add wine and continue cooking until reduced to one-third. 


Add potatoes, broth, garlic paste, saffron, bay leaf, thyme, salt and pepper. 


Stir well, then simmer over medium heat until the potatoes are tender, about 25 minutes.


Ladle soup into bowls and garnish with parsley.

Nutritional Info

Serving Size

Calories

390

Total Fat

4.5g

Saturated Fat

0.5g

Cholesterol

0mg

Sodium

730mg

Total Carbohydrate

73g

Dietary Fiber

8g

Total Sugars

6g

Protein

9g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.