This Roasted Garlic Potato Soup is creamy, flavorful, and deeply comforting. The sweetness of roasted garlic combined with tender potatoes and a rich, velvety broth makes this soup a perfect meal for cozy evenings. Easy to make and packed with flavor, this recipe will quickly become a favorite!
Ingredients
For Roasted Garlic:
- 1 whole head of garlic
- 1 tablespoon olive oil
- Pinch of salt
For the Soup:
- 2 tablespoons butter
- 1 medium onion, diced
- 2 pounds potatoes (Yukon Gold or Russet), peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup milk or heavy cream
- 1 teaspoon thyme (fresh or dried)
- Salt and freshly ground black pepper, to taste
Optional Garnishes:
- Crumbled bacon
- Chopped chives or green onions
- Shredded cheese (cheddar or Parmesan)
- Sour cream
Instructions
1. Roast the Garlic
- Preheat your oven to 400°F (200°C).
- Slice the top off the garlic head to expose the cloves slightly.
- Drizzle with olive oil and sprinkle with salt. Wrap in aluminum foil.
- Roast in the oven for 30–40 minutes, or until the garlic is golden and tender. Set aside to cool, then squeeze the cloves out of their skins.
2. Sauté the Aromatics
- In a large pot, melt the butter over medium heat.
- Add the diced onion and sauté until softened, about 3–5 minutes.
3. Cook the Potatoes
- Add the diced potatoes, roasted garlic, thyme, and broth to the pot.
- Bring to a boil, then reduce heat to a simmer. Cover and cook for 15–20 minutes, or until the potatoes are fork-tender.
4. Blend the Soup
- Use an immersion blender to puree the soup directly in the pot until smooth. For a chunkier texture, puree only half the soup.
- Alternatively, transfer the soup in batches to a blender. Be cautious with hot liquids to prevent splattering.
5. Add Creaminess
- Stir in the milk or heavy cream and heat through (do not boil to avoid curdling).
- Season with salt and freshly ground black pepper to taste.
6. Serve
- Ladle the soup into bowls.
- Garnish with crumbled bacon, chives, shredded cheese, or a dollop of sour cream, if desired.
Tips for Perfect Roasted Garlic Potato Soup
- Choose the Right Potatoes: Yukon Golds yield a creamy texture, while Russets offer a fluffier consistency.
- Roast Garlic in Advance: Save time by roasting garlic ahead of time and storing it in the fridge for up to a week.
- Adjust Thickness: For a thicker soup, reduce the broth slightly or add a slurry of cornstarch and water.
Variations
- Vegan Option: Use plant-based butter, almond or coconut milk, and vegetable broth.
- Add Protein: Stir in cooked shredded chicken or crispy pancetta for extra heartiness.
- Herby Kick: Add fresh rosemary or parsley for additional flavor.
Storage and Reheating
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Freeze for up to 3 months (without the cream). Add cream after reheating.
- Reheat: Warm gently on the stovetop, adding a splash of milk or broth if the soup thickens.
Why You’ll Love This Soup
- Comforting Flavors: The roasted garlic brings a deep, rich sweetness that pairs perfectly with potatoes.
- Easy to Make: Simple ingredients and minimal prep for maximum flavor.
- Versatile: Customize with toppings and add-ins to suit your taste.
