Go Back

Creamy Garlic Potato Soup

Creamy garlic potato soup with roasted garlic for a silky, smooth texture—blended until completely smooth and finished with heavy cream. Includes a simple method for roasting one garlic head and using the other raw for the base.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and garlic
  • 3 lb Yukon gold potatoes peeled and cubed
  • 1 garlic 1 head roasted
  • 1 garlic 1 head raw for the base
Soup base
  • 1 onion diced
  • 4 cup chicken broth
  • 3 tbsp unsalted butter
  • 1 tbsp olive oil
  • 2 cup heavy cream
Seasonings
  • 1 tsp salt
  • 0.5 tsp white pepper
  • 0.25 tsp nutmeg
Serving
  • 1 croutons for serving
  • 1 chives for serving

Equipment

  • 1 sheet pan
  • 1 Immersion blender
  • 1 large pot

Method
 

Roast and prep the garlic
  1. Preheat the oven to 400F. Cut the top off one garlic head, drizzle with olive oil, wrap in foil, and roast for 40 minutes until soft; cool, then squeeze out the cloves.
  2. Mince the raw garlic cloves from the second garlic head.
Cook and blend the soup
  1. Melt the unsalted butter in a large pot over medium heat. Sauté the diced onion and minced raw garlic for 5 minutes until fragrant and slightly softened.
  2. Add the chicken broth and cubed Yukon gold potatoes to the pot. Simmer for 20-25 minutes until the potatoes are very tender.
  3. Blend the soup completely smooth using an immersion blender, scraping down as needed. Blend until no potato chunks remain.
  4. Squeeze the roasted garlic into the soup and blend again. Stir in the heavy cream until fully incorporated.
Season and serve
  1. Season the soup with salt, white pepper, and nutmeg. Taste and adjust as needed for balance.
  2. Ladle the soup into bowls and top with croutons and chives. Serve hot.

Notes

For the smoothest texture, blend right after the potatoes are fully tender so the starch emulsifies well; add the cream after the roasted garlic so the flavor stays bright. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently on the stove (avoid boiling). Freezing is not recommended because the cream can break during thawing. For a dairy-light swap, use half-and-half in place of heavy cream, then blend well to keep it creamy.