Measurements

• 2 heads of garlic
• 4 large potatoes
• 2 tablespoons olive oil
• 1 large onion
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup cream
• 2 tablespoons chopped chives

Preparation Method

• Preheat oven to 400°F (200°C).
• Cut the tops off garlic heads, drizzle with olive oil, wrap in foil, and roast for 30 minutes.
• Peel and cube potatoes.
• Chop onion.
• In a large pot, heat olive oil over medium heat.
• Add onion and sauté until translucent.
• Squeeze roasted garlic into the pot.
• Add potatoes, vegetable broth, thyme, salt, and pepper.
• Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
• Use an immersion blender to puree the soup until smooth.
• Stir in cream and heat through.
• Serve hot, garnished with chives.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.