This Roasted Garlic Potato Soup is creamy and warm, perfect for chilly days! The roasted garlic adds a rich flavor that makes each spoonful comforting.
Whenever I make this soup, my kitchen smells amazing! I love pairing it with some crusty bread for dipping—it’s like a cozy hug in a bowl! 🥰
Key Ingredients & Substitutions
Garlic: Roasting a whole head of garlic gives the soup a deep, rich flavor, which I absolutely love! If you’re short on time, pre-roasted garlic can be found in stores, but fresh roasted is best!
Potatoes: I use russet potatoes for their creaminess. If you want a lighter dish, you could use Yukon Golds. Sweet potatoes can also add a nice twist if you’re feeling adventurous!
Broth: Vegetable broth works great for a vegetarian option, while chicken broth adds extra richness. I usually keep chicken broth handy for more depth of flavor.
Cream: Heavy cream gives the soup its lovely creaminess. If you’re watching your calories, half-and-half or even a plant-based milk like coconut or almond milk can substitute, but the texture may vary slightly.
How Can I Make Sure My Soup is Super Smooth?
A smooth texture is essential for this soup! An immersion blender is fantastic for pureeing directly in the pot, but if you’re using a regular blender, follow these tips:
- Let the soup cool slightly before blending to avoid hot splashes.
- Blend in small batches to keep it safe and manageable.
- Add the cream after blending for an extra creamy finish without overheating it.
Following these steps will help you achieve that velvety texture everyone loves!
Roasted Garlic Potato Soup
Ingredients You’ll Need:
For the Soup:
- 1 head whole garlic
- 2 tbsp olive oil, divided
- 4 large russet potatoes, peeled and diced
- 1 small onion, chopped
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or half-and-half
- Salt and freshly ground black pepper, to taste
- 1/2 tsp dried thyme (optional)
For the Croutons:
- 4 slices bread (any type you like)
- 2 tbsp butter
For Garnish:
- Fresh chives or parsley, chopped
How Much Time Will You Need?
This flavorful soup takes about 15 minutes to prep and around 40 minutes to cook, including the time to roast the garlic. Total time is about 55 minutes. It’s simple and perfect for a cozy night in!
Step-by-Step Instructions:
1. Roast the Garlic:
Preheat your oven to 400°F (200°C). Cut the top off the head of garlic to expose the cloves. Drizzle with 1 tablespoon of olive oil, wrap it in foil, and pop it in the oven. Roast for about 40 minutes, or until the cloves are soft and caramelized. Your kitchen will smell wonderful!
2. Prepare the Croutons:
While the garlic is roasting, chop the bread into cubes. In a skillet, heat the remaining 1 tablespoon of olive oil and the butter over medium heat. Add the bread cubes, sprinkle with a bit of salt, and cook, stirring occasionally, until they are golden and crispy. Set these crunchy delights aside.
3. Start the Soup:
In a large pot, heat a little more olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it’s nice and translucent. This will add a lovely base flavor to your soup!
4. Combine Garlic and Potatoes:
Once the garlic is ready, squeeze the roasted cloves out of their skins and add them to the pot, mashing them a little with the back of your spoon. Then, toss in the diced potatoes and give everything a good stir to combine.
5. Add Broth and Simmer:
Pour in the broth and add thyme if you’re using it. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are fork-tender. Your soup will start to get creamy and delicious!
6. Blend It Up:
Using an immersion blender, blend the soup until it’s completely smooth and creamy. Be careful with hot liquids if using a regular blender—blend in small batches if needed.
7. Final Touches:
Return the soup to the pot (if needed) and stir in the cream or half-and-half. Warm it gently, but don’t let it boil! Season with salt and pepper to taste.
8. Serve and Enjoy:
Dish the soup into bowls, topping with those crunchy croutons and a sprinkle of fresh chives or parsley. Enjoy your cozy bowl of roasted garlic potato soup!
This soup is great on its own, but feel free to serve it with some crusty bread for a warm, filling meal!
Can I Use Fresh Garlic Instead of Roasted Garlic?
While you can use fresh garlic, it will impart a sharper flavor. If you choose to do this, sauté 2-3 minced cloves with the onion at the beginning of the recipe for a more traditional taste, but be cautious not to overcook it!
Can I Make This Recipe Vegan?
Absolutely! To make the soup vegan, substitute heavy cream with coconut cream or a plant-based cream alternative, and use vegetable broth for the base. You can also skip the butter for the croutons or use a vegan butter substitute.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 4 days. When reheating, do so gently on the stove or in the microwave; you may want to add a splash of broth or cream to restore its creaminess.
Can I Freeze This Soup?
Yes, this soup freezes well! Allow it to cool completely before transferring to freezer-safe containers. It will stay good frozen for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove.
