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
Scale
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.
