Even better, this wholesome, comforting, garlicky soup is meal-prep friendly and tastes even better on day two! And if you like roasting garlic as much as I do, you might enjoy roasted garlic bread, creamy roasted garlic dressing, or roasted garlic butter. If you’d like the roasted garlic to caramelize more and become darker, remove the foil at the end, reduce the heat to 350ºF/175ºC, and cook for a further 5-10 minutes until your desired results. Add the mushrooms and black pepper and sauté for a further 6-7 minutes, stirring often. Then, add the vegetable stock, roasted garlic, and thyme, continuing to cook for just a few more minutes to allow all the flavors to meld. You can optionally garnish your bowl with some fresh herbs (like parsley), a swirl of sour cream, croutons, crispy onions, or even a drizzle of olive oil (or chili oil). Furthermore, this roasted garlic potato soup is even better on day two after the ingredients have had even more time to “meld” and develop. So I recommend saving some for leftovers!
