Creamy Roasted Garlic Potato Soup with Crispy Brussels
INGREDIENTS
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1 tablespoon olive oil
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1 tablespoon unsalted butter
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1 sweet onion, diced
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3 pounds russet potatoes, peeled and chopped
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4 to 5 cups low-sodium chicken or vegetable stock
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2 bulbs roasted garlic
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1/3 cup cream
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1/4 teaspoon salt
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1/4 teaspoon pepper
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chili oil, for serving
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Crispy brussels
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4 cups vegetable oil
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1/2 pound brussels sprouts, stems removed and leaves removed
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salt and pepper to taste
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