Roasted Garlic and Potato Chowder is thick, creamy and hearty and the perfect comfort food. This is potato soup like no other.
This potato chowder was a labour of love for me. Around 2 months ago, me and hubby were oh holiday, sitting in Skagway Brewing Co and it was cold. Real cold! I asked what their soup of the day was and decided to try the Garlic and Potato Chowder. When in Rome and all that.
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I don’t normally order soups at restaurants – there’s just normally so many other things I want to eat more. Not that it was any different in Skagway. The menu had loads of things I wanted to try but I was intrigued to try their chowder.
Chowder was on the menu at just about every eatery we went to and I’ve only ever had one before which I quite liked. Well, when our waitress served up that piping hot bowl of creamy garlic and potato goodness – mind blown!
What is chowder?
There are many versions of chowder, but they are generally recognised as a rich, thick and creamy style of soup. Potatoes and crackers are often used as the thickener.
Here it is. Roasted Garlic and Potato Chowder. A potato soup like no other! Love heart eyes emoji!
It starts by roasting a whole bulb of garlic. Next you saute some onions, add vegetable stock, thyme, salt, pepper, boiled potatoes and then squeeze in that roasted garlic. You finish the chowder off with milk, cream and parmesan (I did say comfort food) and blend it until smooth. It results in this thick, creamy soup that is satisfying and extremely flavoursome.
Why roast garlic?
If you’ve never roasted garlic before, you really need to try it. Roasting garlic mellows out the flavour and becomes soft and creamy. It’s such an amazing flavour. It’s also super simpe – just wrap a bulb in foil and place in the oven until soft. I mean garlic and potatoes is always good, like in these Buttery Garlic Potatoes with Prosciutto but roasted garlic has a unique flavour, perfect in a potato chowder like this.
To top it all off, I scatter over some croutons and bacon bits for a little crunch.
I developed quite a love of chowder on our big trip and I’m sure there’ll be many more in my future.
Now take your bowl of Roasted Garlic and Potato Chowder, find a comfy chair, a blanket, a big soup spoon and aaaaaaaaahhhhhh!
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Roasted Garlic and Potato Chowder
For the potato chowder
- 1 full bulb garlic
- 700 g floury potatoes (I use Royal Blue)
- 1 tablespoon olive oil notes
- 1 medium onion (finely chopped)
- 2 tablespoons butter notes
- 2 tablespoons plain (AP) flour notes
- 4 cups (1L) vegetable stock
- 2 teaspoons fresh thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper, freshly cracked
- 1/2 cup milk
- 1/2 cup cream
- 1/2 cup finely grated parmesan
To bacon croutons
- 2 teaspoons olive oil
- 75 g bacon, chopped finely
- 1 clove garlic, crushed
- 2 cups roughly torn bread, small pieces
- 2 tablespoons finely chopped parsley notes
- Pinch of salt
- Preheat oven to 200C / 400F / 180C
- Using a sharp knife, slice off the top (stem end) of the bulb of garlic, leaving the top of the cloves exposed. Sit the bulb on a sheet of foil, douse in a good lug of olive oil, then sprinkle with salt. Roast for 45 minutes.
- Peel and chop the potatoes into 1 inch pieces. Place them in a saucepan, sprinkle with salt and cover with water. Bring to the boil over med-high heat. Once boiling, boil for roughly 7 minutes until fork tender. Drain and set aside.
For the chowder
- To a soup pot, add the oil and onion and sauté over medium heat until the onion has softened.
- Add the butter and melt, then add the flour. Stir constantly for 1 minute.
- Add the potatoes, vegetable stock and thyme. Squeeze the roasted garlic out of the bulb (like squeezing a tube of toothpaste) making sure to remove any of the papery skin.
- Bring to the boil and allow to boil for 3 minutes.
- Add the milk, cream, salt and pepper. Stir well and bring to a simmer. Once simmering, add the parmesan and stir through.
To make the topping
- In a frying pan over medium heat, sauté the bacon and garlic in the oil for 1 minute.
- Add the chunks of bread and toast over the low heat until turning golden. Add the parsley and salt, sauté for a further minute then remove from heat.
- Serve the soup in bowls with some of the topping scattered over the top.
- I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
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