Creamy Roasted Garlic Potato Soup with Crispy Brussels + Chili Oil.
Let me give you a hug.
An edible one to warm your little soul!
Am I freezing right now? Yes, probably. We’re trying to combat that with this bowl of lovin’. Am I wearing weather-inappropriate yoga capri leggings and short uggs to make my own very terrible fashion statement? You betcha.
Did I learn how to drizzle oil on top of soup in a pretty, uniform way just to take these pictures? Noooo. No patience here.
This soup is downright SILKY. The potatoes and roasted garlic and drop of cream get all pureed and whipped until a spoonful truly melts in your mouth.
And now here’s my thing: what’s soup without some texture? I don’t think it’s any secret that I’m a pretty huge proponent of that.
Apparently I have issues with soup and crunchy toppings. Texture freeeeak.
So much so that I went back and forth on whether I should do crispy brussels or crispy onion straws. Let’s be real: both would totally work. Both could even work together if you have the time and patience. Both would add excellent flavor – but I went with the brussels since they are still in season and I completely lose my mind over them in every aspect of the sprout.
PLUS. Green vegetables.
Say no more.
This year I fried brussel sprouts and popped them on soup.
Now… there is major depth of flavor in this soup with everything going on, but of course I can’t let anything be. So I took a few drops of the chili oil from one of my favorite chicken dishes and drizzled it on top.
Pure perfection. At least for my wacky taste buds that need, like, four hundred (normal) things going on in a recipe. Completely normal.
Creamy Roasted Garlic Potato Soup with Crispy Brussels
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
4 cups vegetable oil
1/2 pound brussels sprouts, stems removed and leaves removed
salt and pepper to taste
Heat a large stock pot over medium heat and add olive oil and butter. Once melted, stir in the onion with a pinch of salt and cook until softened, about 5 minutes. Add the potatoes and enough stock to cover the potatoes - starting with 4 cups and using more if needed. Bring the mixture to a simmer. Cover and cook until the potatoes are tender and falling apart, about 20 to 30 minutes. Turn off the heat.
Carefully add the mixture to a blender. Squeeze out the roasted garlic cloves and add them to the blender too. Puree the soup until totally creamy and smooth. Pour the mixture back into the pot and heat over low heat. Add the cream, salt and pepper. Taste and season additionally with salt and pepper if needed.
Serve the soup and drizzle the chili oil on top. Add the brussels as garnish and eat!
While the potatoes are simmering, heat a pot over medium heat and add the vegetable oil. Attach a candy thermometer if you have one - you want the temperature to be around 325 to 350 degrees - no higher! Add the brussels sprouts leaves a few handfuls at a time and fry until crispy, about 2 to 3 minutes. Remove with a slotted spoon and place on a paper towel to drain, covering with salt and pepper.
You get me.