A creamy, nourishing garlic potato soup designed to soothe and restore — perfect for hangovers or cozy days.

Scale

5 large potatoes, peeled and diced

1 large onion, chopped

1 head roasted garlic

3–4 cloves fresh garlic, minced

4 cups vegetable broth

2 tbsp olive oil

½ tsp salt

¼ tsp black pepper

¼ cup milk or cream (optional)

1 tbsp fresh parsley, chopped

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1. Roast garlic until soft and golden.

2. Sauté onion and fresh garlic in olive oil.

3. Add potatoes and broth; simmer until tender.

4. Blend with roasted garlic until smooth.

5. Season, garnish, and serve warm.

Use vegetable broth for a vegetarian version.

Add lemon juice for freshness or chili for gentle heat.

Store refrigerated for 4 days or freeze up to 3 months.