Roasted Garlic Potato Soup

Name: Roasted Garlic Potato Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 head of garlic; 2 tablespoons olive oil; 4 large potatoes, peeled and diced; 1 large onion, chopped; 4 cups vegetable or chicken broth; 1 cup heavy cream; Salt and pepper to taste; Chopped chives or parsley for garnish

Highlighted under: Comfort Meal Recipes

I absolutely love making Roasted Garlic Potato Soup, especially during chilly evenings. The rich, roasted garlic flavor combined with the creamy potato base creates a comforting dish that warms the soul. I enjoy the simplicity of the recipe, and how the oven-roasted garlic infuses a sweet and savory note throughout the soup. Topped with fresh herbs or a swirl of cream, this soup transforms into a delightful bowl that is perfect for any occasion. Join me in savoring each spoonful of this creamy, garlicky goodness!

Created by

Luca

Last updated on 2026-01-20T13:14:28.364Z

During my culinary adventures, I've discovered that roasting garlic elevates the flavor of countless dishes. In this Roasted Garlic Potato Soup, the slow-roasted garlic cloves bring a lovely sweetness, helping to balance the earthiness of the potatoes. I remember the first time I made this soup; the aroma that filled my kitchen was simply divine!

I recommend using a good quality stock as it enhances the overall taste of the soup. Blending it to a smooth consistency achieves a velvety texture, and don’t skip out on garnishing with fresh herbs for a pop of color and flavor. Enjoy this masterpiece that is sure to impress!

        Why You'll Love This Recipe
        Irresistible roasted garlic aroma enveloping your kitchen
Silky smooth texture that feels luxurious with every bite
Flexibility to customize with toppings like croutons or herbs

      

The Magic of Roasting Garlic

Roasting garlic transforms its sharp, pungent flavor into a sweet, mellow essence that plays a pivotal role in this soup. When you roast the garlic, it becomes soft and spreadable, infusing the entire pot with its rich aroma. Make sure to wrap it in foil tightly, which traps heat and moisture, helping it to caramelize evenly. After about 30 minutes in the oven at 400°F (200°C), you should see golden edges and a soft interior—perfect for squeezing into your soup.

If you find yourself short on time, you can substitute roasted garlic with a bit of garlic powder; however, it won't deliver the same depth of flavor. For a different twist, try adding a couple of cloves of raw garlic sautéed with onions if you prefer a spicier note. Just be cautious with the quantity, as a little raw garlic can go a long way.

Texture and Creaminess

The key to achieving that luxurious, silky texture lies in blending the soup thoroughly. An immersion blender is ideal for this recipe, allowing you to blend directly in the pot without mess. If using a traditional blender, allow the soup to cool slightly before blending to avoid splattering hot liquid. Blend until the soup reaches a glossy, creamy consistency—aim for smoothness without any chunks. If you accidentally over-blend, a touch of additional broth can help adjust the texture without sacrificing flavor.

Incorporating heavy cream not only adds richness but also balances the garlicky sweetness. If you prefer a lighter version, substituting half-and-half or coconut milk can work, though they will alter the final taste slightly. I recommend tasting as you go to ensure you’re happy with the consistency and creaminess.

Serving Suggestions and Storage

Once your Roasted Garlic Potato Soup is ready, serve it hot, garnished with freshly chopped chives or parsley for a pop of color and freshness. Croutons or crispy pancetta can add a delightful crunch and enhance the textural contrast. For extra indulgence, a drizzle of truffle oil or a sprinkle of smoked paprika can elevate the flavors beautifully—don’t hesitate to experiment with these toppings.

This soup stores well in the fridge for up to 4 days, making it an excellent option for meal prep. If you want to freeze it, let the soup cool completely before transferring it to airtight containers. It can be frozen for up to 3 months; just be sure to stir well after reheating, as the texture may change slightly upon thawing. I always recommend reheating gently to maintain that creamy texture, either on the stove over low heat or in the microwave.

Ingredients

Gather these ingredients to create a delicious Roasted Garlic Potato Soup:

Ingredients

1 head of garlic
2 tablespoons olive oil
4 large potatoes, peeled and diced
1 large onion, chopped
4 cups vegetable or chicken broth
1 cup heavy cream
Salt and pepper to taste
Chopped chives or parsley for garnish

Ensure all your ingredients are prepared before you begin cooking for the best results.

Instructions

Follow these steps to create a comforting bowl of Roasted Garlic Potato Soup:

Roast the Garlic

Preheat your oven to 400°F (200°C). Slice the top off the head of garlic, drizzle with olive oil, wrap in foil, and roast for about 30 minutes until soft and fragrant.

Cook the Vegetables

In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Then, add in the diced potatoes.

Add the Broth

Pour in the broth and bring the mixture to a boil. Reduce to a simmer and let cook for about 15-20 minutes until the potatoes are tender.

Blend the Soup

Squeeze the roasted garlic cloves into the pot and use an immersion blender to blend until smooth. Alternatively, you can blend in batches in a regular blender.

Finish with Cream

Stir in the heavy cream, season with salt and pepper, and heat through for another 5 minutes. Serve hot, garnished with chopped herbs.

Pair this soup with crusty bread for a complete meal!

Pro Tips

For an extra flavor boost, try adding a pinch of smoked paprika or a sprinkle of Parmesan cheese as a topping.

Sourcing Quality Ingredients

When making this soup, the quality of your potatoes and broth significantly impacts the final flavor. Opt for starchy potatoes like Russets or Yukon Golds, as they create a creamy base when cooked and blended. Look for firm, unblemished potatoes that feel heavy for their size. If you prefer a heartier soup, consider adding in some leeks or celery with the onions for added depth and flavor complexity without altering the fundamental essence of the dish.

For the broth, homemade is ideal, but a store-bought low-sodium vegetable or chicken broth can work in a pinch. Be mindful of the sodium content; since you’ll be adding salt later, starting with low-sodium options helps you control the seasoning better. If you’re vegan, simply stick to a plant-based broth, and this soup will remain rich and satisfying.

Adjusting for Dietary Preferences

This Roasted Garlic Potato Soup can easily be modified for various dietary needs. To make it gluten-free, double-check your broth label, as some brands may contain gluten. The heavy cream can also be swapped for a non-dairy alternative like almond milk or cashew cream for a vegan version. Keep in mind that using non-dairy products may alter the creaminess, so adjust the quantity accordingly and consider adding nutritional yeast for added depth in flavor.

If you're looking to boost the nutritional profile of this soup, consider blending in some leafy greens like spinach or kale in the final stages of cooking. They will wilt down quickly and add color, as well as extra vitamins without overpowering the soup's flavor.

Questions About Recipes

→ Can I make this soup vegan?

Yes! Substitute heavy cream with coconut milk or a cashew cream for a dairy-free alternative.

→ How long can I store leftovers?

You can store the soup in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze this soup?

Absolutely! Let it cool completely, then transfer to freezer-safe containers for up to 3 months.

→ What can I serve with this soup?

It pairs wonderfully with garlic bread, a fresh salad, or a simple sandwich.