Roasted Garlic and Smoked Salmon Potato Soup

Recipe Collection: Dinner

Roasted Garlic and Smoked Salmon Potato Soup is a luxurious pescatarian dish that combines the rich, caramelized flavors of roasted garlic with tender potatoes and the smoky essence of salmon. This American cuisine favorite is perfect for cozy dinners or special occasions, offering a comforting yet sophisticated taste.

With its velvety texture and aromatic herbs, this soup is versatile enough to be served as a starter or a main course. Easily accessible through the easyChef Pro App, you can explore personalized recipe recommendations, AI-powered pantry tracking, and a smart shopping list to streamline your meal prep. Select this recipe today and enjoy step-by-step guidance to create a delicious bowl of warmth!

Overview

This luxurious soup combines the deep, caramelized flavors of roasted garlic with the creamy texture of potatoes, elevated by the rich, smoky taste of salmon. Perfect for a cozy dinner, this dish is both comforting and sophisticated, making it a delightful choice for any occasion.

Diet Type

Pescatarian

Allergies

Dairy, Fish

Cuisine

American

Serving Size: 5

Cooking Time: 80 minutes

Ingredients

• 1 Whole head garlic, peeled
• 2 Tablespoons (tbsp) olive oil, divided
• 0.25 Cups diced onion, minced
• 1 Medium carrot, minced
• 4 Cups chicken stock
• 4 Large new potatoes, diced
• 0.5 Teaspoons (tsp) dried rosemary, ground
• 0.25 Teaspoons (tsp) thyme, ground
• 0.75 Cups heavy cream
• 0.5 Cups smoked salmon, torn
• 1 Pinch salt, to taste
• 1 Pinch pepper, to taste
• 1 Whole green onion, sliced

Steps

1. Preheat your oven to 375°F (190°C).
2. Trim about 1/4 inch off the top of the garlic head to expose the cloves. Brush with 1 tablespoon of olive oil, wrap in aluminum foil, and roast in the oven for about 25 minutes until tender and browned.
3. Once roasted, allow the garlic to cool slightly. Cut the head in half horizontally and squeeze the cloves into a bowl.
4. In a large saucepan, heat the remaining tablespoon of olive oil over medium heat. Add the onion and carrot, cooking until softened, about 5 minutes.
5. Pour in the chicken stock, add the potatoes, rosemary, and thyme. Bring to a simmer and cook until the potatoes are tender, about 20 minutes.
6. Remove half of the potatoes and set aside. Add the roasted garlic to the soup. Using a blender, puree the soup in batches until smooth, or use an immersion blender directly in the pot.
7. Return the pureed soup to the pot, stir in the reserved potatoes, heavy cream, and smoked salmon. Heat gently until warmed through.
8. Season with salt and pepper to taste. Serve hot, garnished with sliced green onion.

Enjoy your homemade Roasted Garlic and Smoked Salmon Potato Soup!