This creamy roasted garlic potato soup is warm and comforting. The garlic adds a rich flavor, while the potatoes make it thick and hearty—perfect for chilly days!
I love how easy this soup is to whip up, and my house smells amazing while it’s cooking. Don’t forget to add some crispy bread on the side—it’s a lovely combo! 😋
Key Ingredients & Substitutions
Garlic: Roasting garlic transforms its strong flavor into something sweet and creamy. If you can’t roast garlic, you can use garlic powder, but adjust to taste since it’s more concentrated.
Potatoes: Russet potatoes give a great texture, but you can substitute Yukon Gold for a creamier feel. Avoid waxy potatoes, as they won’t blend smoothly.
Broth: Chicken broth adds depth, but vegetable broth works well for a vegetarian option. You could also make your own broth if you’re feeling adventurous!
Heavy Cream: While heavy cream makes the soup rich, you can use half-and-half for a lighter version, or plant-based creams for dairy-free alternatives.
Chives: Fresh chives add a nice touch, but feel free to use green onions or even parsley if chives aren’t available!
How Do I Get the Right Creamy Texture?
Achieving that smooth and creamy texture is key to this soup. Here are a few tips:
- Make sure your potatoes are fully tender when cooking—that’s about 15-20 minutes after adding the broth.
- Using an immersion blender directly in the pot gives you a hassle-free way to blend the soup perfectly.
- If using a blender, be cautious with hot liquids. Blend in batches and hold down the lid with a kitchen towel to prevent splatters.
Your aim is a velvety consistency, so blend until it’s silky! And remember to add the cream at the end to keep it from curdling when heated. Happy cooking!
Roasted Garlic Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 whole head of garlic
- 2 tablespoons olive oil
- 4 large russet potatoes, peeled and diced
- 1 medium onion, chopped
- 4 cups chicken broth or vegetable broth
- 1 cup heavy cream or half-and-half
- Salt and freshly ground black pepper, to taste
- 2 tablespoons butter
For Garnish:
- Fresh chives, chopped
- Smoked paprika or cayenne pepper, for garnish (optional)
- Crispy roasted potato slices or croutons, for topping
How Much Time Will You Need?
This roasted garlic potato soup takes about 10 minutes to prepare and around 30-40 minutes to cook, bringing your total to about 50 minutes. With the roasting of the garlic and the cooking of the potatoes, you’ll have a delicious homemade soup in no time!
Step-by-Step Instructions:
1. Roast the Garlic:
Preheat your oven to 400°F (200°C). Slice the top off the head of garlic to expose the cloves. Drizzle with 1 tablespoon of olive oil, wrap it in foil, and place it in the oven to roast for about 30-40 minutes until the cloves are soft and golden. This will make the garlic sweet and creamy!
2. Sauté the Onions:
While the garlic is roasting, heat the remaining olive oil and butter in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent, which should take about 5-7 minutes. This adds a lovely base flavor to your soup.
3. Combine Potatoes and Garlic:
Next, add the diced potatoes to the pot and stir to mix them with the onions. After the garlic is done roasting, squeeze the soft cloves out of their skins and add them to the pot. The roasted garlic will blend beautifully with the potatoes!
4. Add Broth and Simmer:
Pour in the broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer until the potatoes are tender, which should take around 15-20 minutes. You can easily check this with a fork!
5. Blend the Soup:
Once the potatoes are soft, use an immersion blender to puree the soup until it’s smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender, then blend until smooth. Be cautious with hot liquids!
6. Finish with Cream:
Stir in the heavy cream, and season with salt and pepper to taste. Gently warm the soup again, but be sure not to let it boil after adding the cream!
7. Prepare the Topping:
For some extra crunch, slice a potato into thick rounds and pan-fry them in butter until they are golden brown and crispy on both sides. This will be a lovely topping for your soup!
8. Serve and Enjoy!
Serve your soup hot, garnished with the crispy potato slices, chopped fresh chives, and a sprinkle of smoked paprika or cayenne if you like a bit of spice. Enjoy your creamy, flavorful roasted garlic potato soup!
Can I Use Other Types of Potatoes?
Yes! While russet potatoes work best for a creamy texture, you can also use Yukon Gold potatoes for a slightly sweeter flavor. Just avoid waxy potatoes, as they won’t yield that creamy consistency.
How Can I Make This Soup Vegan?
You can easily make this soup vegan by substituting vegetable broth for chicken broth, using olive oil instead of butter, and opting for a plant-based cream alternative like coconut cream or cashew cream.
Can I Store Leftovers?
Absolutely! Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally until heated through.
How Do I Make the Soup Thicker?
If you prefer a thicker soup, you can add an extra potato or two. Alternatively, after blending, let the soup simmer a bit longer to evaporate some of the liquid and reach your desired thickness.
