This roasted garlic potato soup is creamy and comforting! Made with tender potatoes and full of flavorful garlic, it’s a warm hug in a bowl on chilly days.
Let’s be real, the smell of roasting garlic alone is enough to make me happy! I love topping it with crispy bacon or fresh herbs for a little extra crunch and color.
Making this soup is super easy. Just roast, blend, and simmer. In no time, you’ll have a delicious meal that feels fancy but is so simple to prepare!
Key Ingredients & Substitutions
Garlic: Roasted garlic adds a sweet, mellow flavor to this soup. If you’re short on time, you can use pre-roasted garlic or garlic powder, but roasting your own really brings out the best flavor!
Potatoes: Russet potatoes are great for their creaminess when blended. For a healthier option, you can substitute with Yukon Gold potatoes, which are a bit more buttery, or use cauliflower for a low-carb version.
Broth: I love using chicken broth for an extra rich flavor, but vegetable broth works just as well for a vegetarian option. You can even make your own broth if you have the time!
Cream: Heavy cream makes the soup luxuriously creamy, but half-and-half or even coconut milk can be nice substitutes. You can skip it entirely for a lower-calorie version, but the texture will be different.
What’s the Best Way to Roast Garlic?
Roasting garlic enhances its flavor, making it sweet and mild. Here’s how to do it perfectly:
- Preheat your oven to 400°F (200°C).
- Slice off the top of the garlic head and drizzle with a bit of olive oil.
- Wrap it tightly in foil and place it in the oven for about 30-40 minutes.
- Let it cool before squeezing out the soft cloves.
This method pulls out all the rich flavors and is key to mastering this soup!
Roasted Garlic Potato Soup
Ingredients:
- 1 whole head of garlic
- 2 tablespoons olive oil, divided
- 1 small onion, diced
- 4 large russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- Salt and black pepper, to taste
- 4 slices bread, cubed (for croutons)
- 2 tablespoons butter (for croutons)
- Fresh chives, chopped (for garnish)
Time Needed:
This delicious roasted garlic potato soup takes about 30 minutes of prep time and 1 hour in total, including cooking and roasting. With a little patience while the garlic roasts, you’ll have a creamy and comforting soup ready to enjoy!
Step-by-Step Instructions:
1. Roast the Garlic:
First thing, preheat your oven to 400°F (200°C). Slice the top off your whole head of garlic to expose the individual cloves. Drizzle it with 1 tablespoon of olive oil, wrap it in foil, and pop it in the oven. Roast the garlic for about 30-40 minutes until it’s soft and golden. Once done, let it cool a bit before handling.
2. Prepare the Croutons:
While the garlic is roasting, melt 2 tablespoons of butter in a skillet over medium heat. Add your cubed bread and toast it in the butter. Keep stirring the bread until it turns golden and crispy. This step adds a nice crunch to your soup! Once ready, set them aside for later.
3. Sauté the Onion:
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Toss in the diced onion and sauté it for about 5 minutes until it becomes soft and translucent. This will create a lovely base for your soup.
4. Add Roasted Garlic and Potatoes:
Next, squeeze the roasted garlic cloves out of their skins and mash them lightly with a fork. Add the mashed garlic and the diced potatoes into the pot with the sautéed onions. Stir the mixture for 1-2 minutes to get everything combined nicely.
5. Simmer the Soup:
Pour the broth into the pot and bring everything to a boil. Once boiling, reduce the heat and let it simmer gently until the potatoes are tender, which should take about 20 minutes. You want them nice and soft for blending!
6. Blend Until Smooth:
Using an immersion blender, blend the soup in the pot until it’s smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender. Just remember to let the steam escape to avoid splatters!
7. Add Cream and Seasoning:
Stir in the heavy cream or half-and-half, and season your soup with salt and black pepper to taste. Warm it through on low heat but try not to let it boil.
8. Serve and Garnish:
Now it’s time to serve your lovely soup! Ladle the hot soup into bowls and top with your crispy croutons and a sprinkle of fresh chives for a pop of color and flavor.
Enjoy the rich, silky, and garlicky flavor of this comforting soup!
Can I Use Regular Garlic Instead of Roasted Garlic?
While you can use regular garlic, it won’t have the same sweet, mellow flavor that roasting brings out. If you need to use raw garlic, consider using just one or two cloves, as raw garlic has a much stronger taste.
How Can I Make This Soup Vegan?
To make this soup vegan, simply substitute the heavy cream with coconut milk or a plant-based cream. Also, use vegetable broth instead of chicken broth and skip the butter in the croutons or use a vegan alternative.
What is the Best Way to Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat, adding a splash of water or broth if it thickens. Avoid boiling to preserve the creamy texture!
How Can I Thicken the Soup If It’s Too Thin?
If your soup turns out thinner than desired, you can thicken it by blending in an additional potato, or you can mix a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) into the hot soup and stir until thickened.