Soups & Drinks

Roasted Garlic and Potato Soup

Name: Roasted Garlic and Potato Soup
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 2 heads garlic; 2 tbsp olive oil; 2 tbsp butter or olive oil; 1 medium onion, chopped; 5 cups vegetable broth; 1 cup milk or cream; Salt and freshly ground black pepper, to taste; 1 tsp fresh thyme leaves; 1 bay leaf; Chopped fresh chives or parsley; Crumbled crispy bacon; Shredded cheddar or Parmesan cheese; A swirl of cream or olive oil

Servings: 6 Total Time: 1 hr 10 mins Difficulty: Beginner

Jump To Recipe Print Recipe

Introduction

Roasted Garlic and Potato Soup is the definition of comfort in a bowl. This soup combines the mellow, nutty sweetness of roasted garlic with the earthy, creamy goodness of potatoes to create a rich and velvety dish. It’s simple, wholesome, and incredibly satisfying. The roasted garlic adds a depth of flavor that raw garlic can never match, making this soup luxuriously aromatic and perfect for cozy nights, holiday dinners, or as a starter for special occasions.

Why I Love This Recipe

I love this recipe because it takes basic pantry staples—potatoes, garlic, and broth—and turns them into something extraordinary. The roasting process transforms garlic into a caramelized, almost buttery ingredient that gives the soup a unique sweetness and depth. The potatoes make the soup hearty and creamy, without needing much added fat or cream.

It’s also one of those soups that feels elegant enough for guests yet comforting enough for a weeknight dinner. The fragrance of garlic roasting in the oven is enough to make anyone’s mouth water!

Why It’s a Must-Try Dish

Simple ingredients, big flavor – everyday staples elevated.
Velvety smooth texture – creamy and rich without being heavy.
Comfort food with a gourmet twist – perfect balance of cozy and elegant.
Versatile – can be served as a starter, main dish, or even paired with a sandwich.
Make-ahead friendly – tastes even better after resting.

Preparation & Cooking Time

Prep Time: 15 minutes
Roasting Time: 35 minutes
Cooking Time (Stovetop): 20 minutes
Total Time: 1 hour 10 minutes
Servings: 6 bowls
Calories: ~250 per serving

Cuisine & Course

Cuisine: Western / European-inspired
Course: Soup / Starter / Main

Ingredients

For the Soup

2 heads garlic
2 tbsp olive oil (for roasting)
2 tbsp butter or olive oil (for soup base)
1 medium onion, chopped
2 lbs (about 4 medium) Yukon Gold or Russet potatoes, peeled and cubed
5 cups vegetable broth (or chicken broth)
1 cup milk or cream (optional, for richness)
Salt and freshly ground black pepper, to taste
1 tsp fresh thyme leaves (or ½ tsp dried thyme)
1 bay leaf

For Garnish (Optional)

Chopped fresh chives or parsley
Crumbled crispy bacon
Shredded cheddar or Parmesan cheese
A swirl of cream or olive oil

Simple Directions

Roast garlic until soft and golden.
Sauté onion and aromatics.
Add potatoes, broth, and herbs; simmer until tender.
Squeeze roasted garlic into the pot.
Blend until smooth and creamy.
Stir in milk/cream, season, and serve with toppings.

Step-by-Step Recipe Preparation

Step 1: Roast the Garlic

Preheat oven to 400°F (200°C).
Slice off the tops of the garlic heads to expose cloves.
Drizzle with olive oil, wrap in foil, and roast for 35 minutes until soft and golden.

Step 2: Cook the Base

In a large soup pot, melt butter or heat oil.
Add onion and cook until soft and translucent (5 minutes).

Step 3: Add Potatoes & Broth

Stir in cubed potatoes, thyme, and bay leaf.
Pour in vegetable broth and bring to a boil.
Reduce heat and simmer for 20 minutes, until potatoes are tender.

Step 4: Add Roasted Garlic

Squeeze the roasted garlic cloves out of their skins directly into the pot.
Discard bay leaf.

Step 5: Blend

Use an immersion blender to puree until smooth and creamy.
For a chunkier texture, only partially blend.

Step 6: Finish & Season

Stir in milk or cream if using.
Season with salt and pepper to taste.

Step 7: Serve

Ladle into bowls, garnish with fresh herbs, bacon, cheese, or a swirl of cream.

How to Serve

Serve hot with crusty bread, garlic bread, or a grilled cheese sandwich.
Garnish with fresh herbs, crumbled bacon, or cheese for added richness.
Perfect as a starter for holiday meals or a main course on cold evenings.

Additional Recipe Tips

Use Yukon Gold potatoes for creaminess, or Russets for fluffier texture.
Roast garlic ahead of time—it can be refrigerated up to 3 days.
Adjust thickness by adding more broth or leaving it thicker for a stew-like soup.
For a vegan version, use olive oil and coconut milk or almond milk.

Variations

Cheesy Garlic Potato Soup – stir in shredded cheddar or Gruyère.
Spicy Twist – add cayenne or red pepper flakes for heat.
Loaded Style – top with bacon, sour cream, and green onions.
Herb-Infused – try rosemary or sage instead of thyme.

Freezing & Storage

Storage: Keep in airtight container in the fridge for 4 days.
Freezing: Freeze up to 2 months. Thaw in fridge overnight, reheat gently.
Avoid freezing if using heavy cream—add cream after reheating instead.

Special Equipment Needed

Large soup pot or Dutch oven
Immersion blender (or regular blender for batches)
Baking sheet and foil for roasting garlic

Conclusion

Roasted Garlic and Potato Soup is proof that simple ingredients can create something truly magical. With its velvety texture, caramelized garlic depth, and hearty potato base, this soup is both humble and elegant. Perfect for family dinners, cozy nights, or as a sophisticated starter, it’s a recipe you’ll come back to again and again.

Print Recipe