Ingredients:

  • 3 lbs (1.36kg) Yukon Gold potatoes, cubed
  • 3 tbsp (45ml) Olive oil
  • 1 head (50g) Garlic, cloves peeled
  • 1 tsp (5g) Kosher salt
  • ½ tsp (2g) Black pepper
  • 4 tbsp (56g) Unsalted butter
  • 1 medium (150g) Yellow onion, diced
  • 2 stalks (60g) Celery, diced
  • 6 cups (1.42L) Chicken broth
  • 1 bay leaf
  • 1 cup (240ml) Heavy cream
  • ½ cup (120ml) Sour cream
  • 1 tsp (5g) Salt
  • ½ tsp (2g) Nutmeg

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed potatoes and peeled garlic cloves with olive oil, salt, and pepper on a baking sheet. Spread in a single layer and roast for 25–30 minutes, tossing halfway through, until mahogany-colored and garlic is soft.
  2. While potatoes roast, melt butter in a Dutch oven or large pot over medium heat. Sauté diced onion and celery until translucent and fragrant (5–7 minutes).
  3. Pour in chicken broth and add the bay leaf. Bring to a gentle simmer and let the flavors meld for 10 minutes.
  4. Remove the bay leaf. Add the roasted potatoes and caramelized garlic into the pot. Use an immersion blender to process the soup until velvety and smooth.
  5. Stir in heavy cream and sour cream over low heat. Add nutmeg and additional salt, stirring until balanced. Do not let the soup reach a rolling boil after adding dairy.