If you are on the lookout for a soul-warming, velvety, and utterly delicious soup, this Creamy Roasted Garlic Potato Soup Recipe is about to become your new best friend. Imagine rich roasted garlic that’s mellowed to perfection, tender Yukon Gold potatoes folded into a luscious creamy base, and the subtle aromatics of thyme and onions tying everything together. It’s an inviting blend that feels both comforting and elegantly simple, perfect for chilly nights or anytime you crave that hug-in-a-bowl sensation. I can’t wait to share this recipe with you because it’s one of those dishes that’s deceptively easy yet so rewarding and flavorful!
Ingredients You’ll Need
To whip up this magical soup, you’ll only need a handful of straightforward ingredients, each playing a crucial role in building the perfect taste, texture, and color. From the sweetness of caramelized onions to the richness of cream and the aromatic punch of roasted garlic, every element is essential to this cozy masterpiece.
- 1 head garlic: Roasting brings out a sweet, mellow flavor that’s the soul of this soup.
- 2 tablespoons olive oil (divided): Adds fruitiness and helps caramelize the garlic and onions beautifully.
- 1 tablespoon unsalted butter: For a silky, rounded richness in the soup base.
- 1 medium onion, chopped: Infuses the broth with gentle sweetness and depth.
- 2 pounds Yukon Gold or russet potatoes, peeled and diced: The heart and soul, giving creamy texture and substance.
- 4 cups vegetable or chicken broth: The flavorful liquid base that pulls all ingredients together.
- 1 cup heavy cream or whole milk: Adds luscious creaminess and balances flavors.
- 1/2 teaspoon dried thyme: Provides a subtle herbal note.
- 1/4 teaspoon black pepper: Adds just the right amount of spice.
- 1/2 teaspoon salt (more to taste): Enhances all the savory flavors perfectly.
- Chopped chives or green onions for garnish: Fresh, bright finish with a little crunch.
- Crumbled bacon and shredded cheese (optional): For an indulgent meaty and cheesy twist if you’re feeling extra.
How to Make Creamy Roasted Garlic Potato Soup Recipe
Step 1: Roast the Garlic
Start by preheating your oven to 400°F (200°C). Slice the very top off the head of garlic to expose the cloves inside, then drizzle with 1 tablespoon of olive oil. Wrap it tightly in foil and roast for about 35–40 minutes. This slow roasting transforms the garlic into a golden, buttery-soft treasure that adds deep, mellow flavor to your soup. Once done, let it cool slightly before squeezing out those luscious roasted cloves.
Step 2: Sauté the Onions
While that garlic is roasting, heat the remaining olive oil along with a tablespoon of butter in a large pot over medium heat. Toss in the chopped onions and cook them gently for 4–5 minutes until they turn soft and translucent. This step unlocks their natural sweetness, forming a flavorful foundation that perfectly complements the potatoes and garlic.
Step 3: Simmer the Potatoes
Add your diced potatoes, broth, dried thyme, salt, and pepper to the pot with the softened onions. Bring everything to a boil, then reduce the heat to a low simmer. Let it bubble gently for 20–25 minutes, or until the potatoes are tender and ready to melt on your tongue. This gradual cooking helps all the flavors meld into one harmonious bowl of goodness.
Step 4: Blend in the Roasted Garlic
Once your potatoes are tender, stir in the roasted garlic cloves. Using an immersion blender right in the pot, blend the mixture until it’s silky smooth and creamy. If you don’t have an immersion blender, blend the soup in batches in a regular blender, then return it to the pot. This is where the magic happens—transforming the ingredients into that dreamy, velvety texture that makes this soup unforgettable.
Step 5: Add Cream and Heat Through
Finally, stir in the heavy cream or whole milk to enrich the soup’s body and flavor. Warm it gently over low heat but avoid boiling so it doesn’t separate. Taste and adjust the seasoning with extra salt or pepper if needed. Now your soup is ready to warm your soul!
How to Serve Creamy Roasted Garlic Potato Soup Recipe
Garnishes
When it comes to garnishing this soup, simplicity is key. Sprinkle chopped chives or fresh green onions right on top for a lovely pop of color and a delicate onion bite. If you want to step things up, crispy crumbled bacon or a handful of shredded cheese can add indulgent texture and flavor that takes your bowl from comforting to downright decadent.
Side Dishes
This soup pairs beautifully with crusty bread or warm dinner rolls for dipping. A crisp green salad also makes an excellent side, offering a refreshing contrast to the rich creaminess. For a heartier meal, a side of roasted vegetables or a simple grilled cheese sandwich can round out the experience perfectly.
Creative Ways to Present
Try serving the soup in hollowed-out bread bowls for instant charm and edible containers! Or drizzle a little olive oil or a swirl of cream artfully on top before garnishing for a restaurant-style presentation. Adding freshly cracked black pepper or a sprinkle of smoked paprika can never hurt if you want a little extra visual flair and a touch of smoky warmth.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Roasted Garlic Potato Soup Recipe is just as delightful the next day. Store it in an airtight container in the refrigerator for up to 3 days, making it a perfect quick lunch or dinner option.
Freezing
This soup freezes wonderfully, making it a convenient make-ahead meal. Allow it to cool completely, then pour it into freezer-safe containers or heavy-duty freezer bags. It will keep well for up to 3 months. Just remember that the texture may slightly thicken after freezing, but simply stirring in a little broth or milk helps bring it back to its luscious consistency.
Reheating
To reheat, warm the soup gently on the stovetop over low heat, stirring frequently to prevent scorching. Adding a splash of broth or milk during reheating will help loosen the soup if it’s become too thick. Avoid boiling to keep the creamy texture intact and enjoy it just as fresh as the day you made it.
FAQs
Can I make this soup dairy-free?
Absolutely! Swap out the heavy cream or milk for unsweetened almond milk or any other plant-based milk you prefer. It won’t be quite as rich, but you’ll still get that creamy texture and delicious flavor that makes this Creamy Roasted Garlic Potato Soup Recipe so comforting.
Do I have to peel the potatoes?
While peeling creates a smoother texture, you can leave the skins on if you prefer a bit of extra fiber and rustic feel. Yukon Gold potatoes have thin skins that become tender when cooked, adding a nice earthiness to your soup.
What is the best potato to use?
Yukon Gold and russet potatoes are both fantastic choices. Yukon Gold offers a butterier, creamier texture, while russets give you a fluffier finish. It comes down to personal preference and what you have on hand.
Can I make this soup in advance and reheat it?
Yes, this soup is perfect for making ahead! Store in the fridge and gently reheat over low heat. It’s ideal for busy days when you want a warm, homemade meal with zero fuss.
Is the soup very garlicky or mild?
The roasting process mellow the garlic’s pungency, making it sweet and rich rather than sharp. The garlic flavor is noticeable but balanced, adding depth without overwhelming the potatoes and creaminess.
Final Thoughts
There’s something incredibly satisfying about a bowl of homemade soup, especially one as rich, comforting, and simple as this Creamy Roasted Garlic Potato Soup Recipe. Whether you’re nestling into a chilly evening or serving it up for friends and family, it’s a dish that feels like a warm hug from the inside out. Give this recipe a try, and I promise it might just become your go-to comfort food for years to come.
Print
Creamy Roasted Garlic Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This creamy roasted garlic potato soup is a comforting and flavorful dish perfect for chilly days. The soup features tender potatoes and sweet, mellow roasted garlic blended into a smooth, velvety base enriched with cream. Garnished with chives and optional bacon or cheese, this hearty soup is ideal as a satisfying meal or starter.
Ingredients
Main Ingredients
- 1 head garlic
- 2 tablespoons olive oil (divided)
- 1 tablespoon unsalted butter
- 1 medium onion, chopped
- 2 pounds Yukon Gold or russet potatoes, peeled and diced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or whole milk
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt (more to taste)
Garnish (Optional)
- Chopped chives or green onions
- Crumbled bacon
- Shredded cheese
Instructions
- Roast the Garlic: Preheat your oven to 400°F (200°C). Slice the top off the garlic head to expose the cloves, drizzle with 1 tablespoon of olive oil, then wrap it tightly in foil. Roast in the oven for 35–40 minutes until the garlic is soft and golden brown. Allow to cool slightly before squeezing out the roasted cloves.
- Sauté Onions and Prepare Potatoes: In a large pot over medium heat, warm the remaining tablespoon of olive oil and butter. Add the chopped onion and sauté for 4–5 minutes until soft and translucent. Then add the diced potatoes, broth, dried thyme, salt, and black pepper.
- Simmer the Soup: Bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 20–25 minutes, or until the potatoes are tender and easily pierced with a fork.
- Add Roasted Garlic and Blend: Stir the roasted garlic cloves into the soup. Use an immersion blender to puree the soup right in the pot until smooth and creamy. Alternatively, blend the soup in batches using a stand blender.
- Finish with Cream and Seasoning: Return the blended soup to the pot if needed, stir in the heavy cream or whole milk, and gently heat through without bringing it back to a boil. Taste and adjust seasoning with additional salt or pepper as desired.
- Serve and Garnish: Ladle the soup into bowls and garnish with chopped chives or green onions. Optionally add crumbled bacon and shredded cheese for extra richness before serving.
Notes
- Roasting the garlic adds a deep yet mellow flavor, avoiding overpowering sharpness.
- For a lighter soup, substitute heavy cream with whole milk or unsweetened almond milk.
- The soup thickens as it cools; if reheating, thin it with extra broth to reach desired consistency.
- Using vegetable broth keeps the recipe vegetarian-friendly.
