This roasted garlic potato soup is creamy, hearty, and bursting with flavor. The sweet, rich taste of roasted garlic makes every spoonful comforting and oh-so-delicious!
Honestly, I could drink this soup straight from the pot—it’s that good! 😄I love topping it with a sprinkle of herbs for a pop of color. Perfect for cozy nights in!
Key Ingredients & Substitutions
Garlic: Roasting garlic brings out a sweet, rich flavor that can’t be matched. If fresh garlic isn’t available, you can use garlic powder, but the taste will be different. I highly recommend sticking with roasted garlic for the best flavor.
Potatoes: Yukon Gold or Russet potatoes work beautifully due to their creaminess. If you have red potatoes, those can work too but won’t be as creamy. For a healthier twist, you could also experiment with cauliflower!
Onion: A yellow onion is perfect here for sweetness. If you need a substitute, shallots or white onions can do the trick. You can also use leeks for a milder taste.
Broth: Chicken broth adds depth, but vegetable broth is great for a vegetarian version. Homemade stock is always the best option if you have the time!
Cream: I love using heavy cream for richness, but you can use half-and-half or even coconut milk for a lighter or dairy-free option.
How Can I Successfully Roast Garlic?
Roasting garlic is simple but brings out an amazing sweetness! Follow these easy steps:
- Preheat the oven to 400°F (200°C).
- Slice the top off a head of garlic to expose the cloves.
- Drizzle it with olive oil and wrap in foil for even cooking.
- Roast for about 40 minutes; it should be soft and slightly caramelized.
- Let it cool before squeezing the cloves out of the skins.
Be sure to keep an eye on it while roasting, as oven temperatures can vary. The smell will be heavenly while it cooks!
How to Make Roasted Garlic Potato Soup
Ingredients You’ll Need:
- 1 large head of garlic
- 1 ½ lbs (700 g) Yukon Gold or Russet potatoes, peeled and diced
- 1 medium yellow onion, chopped
- 4 cups (1 liter) chicken or vegetable broth
- 1 cup (240 ml) heavy cream or half-and-half
- 2 tbsp olive oil
- 2 tbsp butter
- Salt and freshly ground black pepper, to taste
- Fresh rosemary or chives, chopped (for garnish)
- Croutons (for garnish)
- Optional: drizzle of olive oil for finishing
How Much Time Will You Need?
This warm and comforting soup takes about 15 minutes to prep and about 1 hour to make, including roasting the garlic. It’s perfect for a cozy night in, and the delicious aroma will fill your kitchen!
Step-by-Step Instructions:
1. Roast the Garlic:
First, preheat your oven to 400°F (200°C). Take the head of garlic and slice off the top so the cloves are exposed. Drizzle with 1 tablespoon of olive oil and wrap the whole head loosely in aluminum foil. Place it in the oven and roast for about 40 minutes, or until the cloves are soft and golden brown. Allow it to cool a bit before squeezing the roasted cloves out of their skins and setting them aside.
2. Prepare the Soup Base:
In a large pot, melt the butter with 1 tablespoon of olive oil over medium heat. Once melted, add the chopped onion. Sauté the onion until it becomes soft and translucent, which should take about 5-7 minutes.
3. Cook the Potatoes:
Now, add the diced potatoes to the pot with the onions. Stir to combine. Pour in your broth and bring it all to a boil. Once boiling, reduce the heat and let it simmer until the potatoes are tender; this will take around 15-20 minutes.
4. Blend the Soup:
After the potatoes are soft, it’s time to make the soup creamy! Use an immersion blender to puree the soup until smooth. If you don’t have one, you can carefully transfer the soup in batches to a stand blender. Just be cautious of the hot liquid!
5. Add Roasted Garlic and Cream:
Next, stir in the roasted garlic cloves, mashing them into the soup as you mix. Pour in the heavy cream and heat the mixture gently without boiling. Taste it and season with salt and pepper as needed.
6. Serve and Garnish:
Finally, ladle your delicious soup into bowls. Top with crispy croutons, a sprinkle of chopped fresh herbs like rosemary or chives, and if you’re feeling fancy, a drizzle of olive oil to finish. Enjoy every comforting spoonful of your Roasted Garlic Potato Soup!
Can I Use Store-Bought Garlic Paste Instead of Roasted Garlic?
Yes, you can substitute store-bought garlic paste for roasted garlic, but keep in mind that it won’t have the same sweet, caramelized flavor. Use about 1 tablespoon of garlic paste for every head of roasted garlic.
Can This Soup Be Made Vegan?
Absolutely! Simply replace the heavy cream with coconut milk or a plant-based cream alternative, and use vegetable broth instead of chicken broth. You can also substitute the butter with vegan butter or olive oil.
How to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat, stirring occasionally. You may need to add a splash of broth or cream to bring back the creamy texture.
Can I Freeze This Soup?
Yes, this soup freezes well! Allow it to cool completely, then pour it into freezer-safe containers or bags. It can be frozen for up to 3 months. When you’re ready to enjoy it, thaw in the fridge overnight and reheat on the stove.
