Let me give you a hug.
An edible one to warm your soul.
Yes, I’m cold and craving comfort. This soup is my cozy weapon of choice. I may be wearing questionable outfit choices while I make it, but the bowl more than makes up for any fashion crimes.
No carefully finessed oil drizzles here — just honest, delicious food ready to be eaten.
This soup is silky and rich. Roasted garlic and tender potatoes are pureed with a touch of cream until the texture is lush and almost melts on your tongue.
But creamy soup benefits from contrast — I’m a big believer in texture. A smooth base needs crunchy accents to make every bite interesting.
That’s why I add a crunchy topping: in this case, crispy fried Brussels leaves. You could also use crispy onion straws or both if you prefer more time in the kitchen. Either way, you’ll get great flavor and that satisfying crunch I love.
I was torn between crispy Brussels and onion straws, but I chose Brussels because they’re in season and I’m a little obsessed with them. They also add a pop of green, which never hurts.
Last year I served fried Brussels with a smoky honey aioli; this year I fork them over a warm bowl of potato soup. The contrast of creamy soup and hot, shattering bits of fried Brussels is unbeatable.
To heighten the flavor even more, I finish the bowls with a few drops of chili oil. Just a little goes a long way and gives the soup a spicy, aromatic lift that pairs wonderfully with the mellow roasted garlic.
For those who like complex layers of taste and texture — this recipe is for you. It’s simple enough to make on a weeknight but feels special and indulgent.
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 the butter melts, stir in the diced onion with a pinch of salt and cook until softened, about 5 minutes. Add the chopped potatoes and pour in enough stock to cover them (start with 4 cups and add more if needed). Bring to a simmer, cover, and cook until the potatoes are tender and starting to fall apart, about 20 to 30 minutes. Turn off the heat.
- Carefully transfer the potato mixture to a blender. Squeeze the roasted garlic cloves out of their skins and add them to the blender as well. Puree until completely smooth and creamy. Return the soup to the pot and heat over low. Stir in the cream, then season with the salt and pepper to taste. Adjust seasoning if necessary.
- Serve the soup hot, drizzled with a little chili oil and topped with the crispy Brussels leaves.
Crispy Brussels
- While the potatoes simmer, heat vegetable oil in a deep pot over medium heat. If you have a thermometer, aim for 325–350°F (about 160–175°C) and do not exceed that range. Fry the separated Brussels leaves in small batches until they become crispy, about 2 to 3 minutes per batch. Remove with a slotted spoon, drain on paper towels, and season with salt and pepper immediately.
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