Roasted Garlic Potato Soup
This creamy roasted garlic potato soup is the ultimate comfort food—rich, smooth, and loaded with flavor. Made with golden roasted garlic, tender potatoes, and simple ingredients, it’s perfect for cozy dinners, meal prep, or even a dinner party starter. Naturally gluten-free and easily adaptable to vegan or dairy-free diets.
Equipment
- Chef’s knife
- Cutting board
- Baking sheet & foil
- Large soup pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Blender or immersion blender
- Ladle
Ingredients
- For the Soup:
- 1 large head of garlic
- 2 tbsp olive oil divided
- 1 tbsp unsalted butter or vegan butter
- 1 medium yellow onion diced
- 2 lbs Yukon Gold or Russet potatoes peeled and diced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or coconut cream for vegan version
- Salt and freshly cracked black pepper to taste
- Optional: 1 tsp fresh thyme or rosemary
- Optional Garnishes:
- Chopped chives or scallions
- Crumbled bacon
- Shredded cheese cheddar, Gruyère
- Extra cream drizzle
Instructions
- Roast the Garlic
- Preheat oven to 400°F (200°C).
- Slice the top off the garlic head, drizzle with 1 tbsp olive oil, and wrap in foil.
- Roast for 35–45 minutes until soft and golden. Let cool, then squeeze out the cloves.
- Sauté Aromatics
- In a large pot, heat 1 tbsp olive oil and 1 tbsp butter over medium heat.
- Add diced onion and cook until translucent (5–6 minutes).
- Add the roasted garlic paste and cook for 1–2 minutes more.
- Add Potatoes and Broth
- Stir in the potatoes and broth. Add herbs if using.
- Bring to a boil, then reduce heat and simmer for 20–25 minutes until potatoes are fork-tender.
- Blend the Soup
- Use an immersion blender to puree the soup until smooth.
- Alternatively, blend in batches in a blender (carefully).
- Finish with Cream and Seasoning
- Stir in cream and season with salt and pepper. Simmer for 5 more minutes on low.
- Serve and Garnish
- Ladle into bowls and top with desired garnishes. Serve warm.
Notes
For a vegan version, use olive oil and coconut or oat cream.
For thicker soup, reduce broth by ½ cup or add an extra potato.
Can be made a day ahead—flavors deepen overnight.
Add ¼ tsp smoked paprika or cayenne for a spicy twist.