Let me give you a hug.
An edible one to warm your soul.
Yes, I’m cold. This bowl of creamy soup is my solution. Comfort food season calls for cozy clothes and even cozier food—fashion choices notwithstanding.
This soup is silky smooth. Potatoes and roasted garlic blend with a splash of cream until each spoonful almost melts on the tongue.
But texture matters. A smooth soup is wonderful, and a crunchy topping makes it unforgettable. I love adding a contrasting crunch to soups.
I debated between crispy Brussels leaves or onion straws—both would be great. I chose crispy Brussels because they’re in season and I always adore them. Plus: green vegetables. Done.
Last year I fried Brussels and served them with a smoky honey aioli. This time I used fried leaves as the garnish on the soup.
To boost flavor I finished the bowl with a few drops of chili oil—just enough to add heat and depth without overpowering the creaminess.
Creamy Roasted Garlic Potato Soup with Crispy Brussels
4
1 hr
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Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 sweet onion, diced
- 3 pounds russet potatoes, peeled and chopped
- 4 to 5 cups low-sodium chicken or vegetable stock
- 2 bulbs roasted garlic
- 1/3 cup cream
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Chili oil for serving
Crispy Brussels
- 4 cups vegetable oil for frying
- 1/2 pound Brussels sprouts, stems removed and leaves separated
- Salt and pepper to taste
Instructions
- Heat a large stockpot over medium heat and add the olive oil and butter. Once melted, add the diced onion with a pinch of salt and cook until softened, about 5 minutes. Add the potatoes and enough stock to cover them, starting with 4 cups and adding more if needed. Bring to a simmer, cover, and cook until the potatoes are tender and falling apart, about 20 to 30 minutes. Turn off the heat.
- Carefully transfer the mixture to a blender. Squeeze the roasted garlic cloves from their skins and add them to the blender. Puree until completely smooth and creamy. Return the soup to the pot and heat gently over low. Stir in the cream, salt, and pepper. Taste and adjust seasoning as needed.
- Serve the soup hot, drizzle with chili oil, and top with the crispy Brussels leaves.
Crispy Brussels
- While the potatoes simmer, heat the vegetable oil in a pot over medium heat. If you have a thermometer, aim for 325–350°F (163–177°C). Fry the Brussels leaves in batches until crispy, about 2 to 3 minutes per batch. Remove with a slotted spoon and drain on paper towels. Season immediately with salt and pepper.
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