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.
Like here.
And here.
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.
Last year I fried brussel sprouts and served them with a killer aioli.
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.
GAH.
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
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
- 1/2 pound brussels sprouts, stems removed and leaves removed
- salt and pepper to taste
Instructions
- 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!
crispy brussels
- 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.
Did you make this recipe?
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76 Comments on “Creamy Roasted Garlic Potato Soup with Crispy Brussels + Chili Oil.”
Oh yes we do. I simply have to try the idea of crunchy brussels on everything! Sandwiches, salad, soup. Meet your new best friend.
The images are just gorgeous! And taking pics of white soup, gah, not easy! You make me want this right now! The crispy brussels would be perfect just on there own but even better on the soup!
Sounds warm and cozy!
I am TOTALLY a texture freak, so I DO get you.
And I want to get this creamy, crispy soup into my body ASAP. I can feel the food hug through the screen.
Pinned!
Oooh I love that you used Brussels sprouts here instead of crispy onions because I adore EVERYTHING with the b-sprout! And your photos are gorgeous, no matter if it’s white soup or rainbow sprinkled donuts. Seriously, I’m sure you could make raw ground beef look delish!
I’m all about them crispy sprouts, and I heart the chili oil on here too. Texture + kick for the silky soup win!
I clearly need this soup in my life — with extra crispy brussels!!
This looks awesome! I’m just coming out of a first-trimester-food-aversion haze, and I would not have even been able to think about my beloved Brussels sprouts a month ago . . . but now? I’m back in action and ready to roll. I’d have a hard time sharing any of this!
This is so gorgeous! Not to mention it looks delicious!
I happen to think you nailed the chili oil drizzle!
This looks so delicious! I love the creamy soup with the crispy Brussels sprouts!
These photos are gorgeous + the soup sounds amaze!
This looks AMAZING! Love the idea of crispy sprouts on top of a creamy soup. I cannot get enough soup in my life ever…or sprouts for that matter…so this is pretty much a bowl of perfection in my book. Plus, it’s PRETTY!
I’m not too fond of soups but this one seems delicious x
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This looks delish. I need more crispy brussels in my life.
Girrl – this soup! I just want to shove my face in it
Okay, those fried Brussels sprouts are a stroke of genius! And how you are coming up with great ideas when you’re probably sleep deprived, I have no idea. All I know is that I need to make this soup right away!
That last picture where you swirled the oil into the soup was so satisfying for some reason. Haha. And I am with you on crunchy soup toppings. Preferably bread but ok fried vegetables.
I want to dive into that bowl. It looks amazing, and crispy Brussels make me so happy! Printing recipe now… will have to stop by the store on the way home… mmmm
This sounds amazing. I wonder if there’s a way to adapt it for a lactose intol person. :)
Oh my. Everything about this insists that I wear the softest pajamas, curl up with cats, and read a Jane Austen novel. Only the best of the best, for this soup. Wow.
YUM! Thank you for sharing this, it is freezing here in Kansas City, soup has been my go- to the past couple weeks. AAAH this looks good.
Yum! Pinned!
I recently made brussels sprouts for the first time and now I can’t get enough of them! One of my favorite veggies now!
I want to drink this soup. Y-U-M. My first instinct would’ve been to go with the crispy onions buutttt…. your pics are kinda sellin’ me on the brussels sprouts! Ijustcan’tgetenough!
I like the brussels sprouts topping AND the onion topping…man, I need this immediately.
i’m so obsessed with brussel sprouts right now – this is totally the soup for me.
Do you not like immersion blenders or are you just making it user friendly?
I can’t get over how beautiful this soup is! Already pinned to try asap!
This is beautiful. We just got some green chili olive oil and have been using it to pop our popcorn, but now I think I have a new reason to use it! :)
This is beautiful. I’m so excited to try this recipe. So delicious! So inspirational!
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Oh goodness this looks delicious! I love brussels sprouts and am always trying to get my family to eat them the other 364 days of the year than Christmas.
I hated Brussels sprouts before you, now I love them!, Now I can put them on soup!?! your awesome!
looks Delicious :)
The chili oil is really what ties this together for me. Potato soups always need a punch of heat, IMO so I love that you drizzled this on top.
I love everything about this! Cannot wait to try!
Love it all! I love a drizzle of the perfect oil on top of soup…I find it often makes it! And crispy brussel sprouts? Genius! Although those onion straws sound amazing too!
I got warm just reading this post. Now off to make the soup.
Um yeah. I’m all over and in this. Consider it done. FINIT.
I’ll stop.
Looks yummy! Perfect for freezing cold weather :)
Sounds really delicuous. I think I’ll try it on friday.
What a fab version of potato soup. Well done. Yep perfect for cold weather and even not so old weather like I am experiencing.
Hi!
I loved the idea of this recipe and I tried it out tonight. The flavor profile was amazing but I cannot get over the thickness of the soup. As soon as I blended it the soup became too thick, and I tried adding water to help but nothing would cut the potato. It was almost like drinking mashed potato!! Help! What can I do with the other servings? Is there a way to salvage the texture?
Thank you!
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Those crispy brussels, are you freaking kidding me?! xoxoxoxoxo
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Looks yummy for winter.
Can u please suggest what I can use if I can’t get my hands on Brussel sprouts.
???
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