This roasted garlic potato soup is a rich and creamy dish that’s wonderful for a cool evening. It combines the earthy flavor of potatoes with the sweet, mellow taste of roasted garlic, all brought together in a smooth, velvety soup.
The recipe is straightforward and comes together in about an hour. Roasting the garlic is the key step that gives the soup its special character, making it much more flavorful than a standard potato soup.
Why is Roasted Garlic Potato Soup a Must-Try?
Roasting a whole head of garlic transforms it from pungent and sharp to sweet and mellow, adding a deep, savory flavor to the soup.
Using starchy russet potatoes helps to naturally thicken the soup, giving it a hearty and satisfying body.
Blending the soup at the end is what creates its signature creamy texture, ensuring every spoonful is smooth.
Ingredients for Roasted Garlic Potato Soup
• Potatoes: Russet potatoes are ideal because their high starch content makes the soup thick and creamy. Yukon Golds are a good alternative for a slightly less starchy, buttery flavor.
• Leeks: Be sure to wash leeks thoroughly, as dirt often gets trapped between their layers. Use only the white and light green parts for a milder flavor.
• Broth: Using vegetable broth instead of chicken broth is an easy way to make this a vegetarian soup. Low-sodium broth is recommended so you can control the final saltiness.
• Cheese: For the smoothest melt, use a block of Parmesan cheese and grate it yourself. Pre-shredded cheeses can contain additives that prevent them from melting well.
Exact quantities are in the recipe card below.
How to Make Roasted Garlic Potato Soup
Step 1: Roast Garlic and Cook Potatoes
First, get the garlic ready for roasting by trimming the top, drizzling it with oil, and wrapping it in foil. Let it bake until it’s soft and fragrant. While the garlic is in the oven, boil the peeled and cubed potatoes until they are fork-tender, then drain them.
Step 2: Build the Soup Base
In your soup pot, melt butter and sauté the chopped onion and leeks until they are soft and translucent. This creates the aromatic foundation. Stir in the flour and cook it for a minute to form a light roux, which will help thicken the soup.
Step 3: Simmer, Add Flavor, and Blend
Whisk the broth into the pot, followed by the milk, cream, and thyme. Let it simmer and thicken. Squeeze in the cooled roasted garlic, then add the cooked potatoes and Parmesan cheese. Finally, blend everything together until the soup is completely smooth and creamy, then season to taste.
What to Serve with Roasted Garlic Potato Soup
This soup is hearty enough on its own, but also pairs well with a crusty bread for dipping or a simple green salad.
Expert Tips for Roasted Garlic Potato Soup
For a smooth soup, be sure to blend it very well. If using a regular blender, remember to vent the lid to allow steam to escape and avoid pressure buildup.
The soup will thicken as it cools. When reheating, you may need to add a splash of broth or milk to thin it out again.
Feel free to add other toppings like bacon bits, croutons, or a dollop of sour cream.
How to Store and Freeze Roasted Garlic Potato Soup
Store leftover soup in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop, stirring occasionally. You may need to add a splash of broth or milk to restore the original consistency.
Roasted Garlic Potato Soup Recipe FAQs
Can I make this soup vegan?
Yes, you can. Use olive oil or a vegan butter substitute, full-fat oat milk and a plant-based cream alternative, and vegetable broth. Omit the Parmesan cheese or use a sprinkle of nutritional yeast for a cheesy flavor.
Why is my soup grainy?
A grainy texture can sometimes happen if the flour wasn’t cooked long enough before adding the liquid, or if pre-shredded cheese was used. Using freshly grated Parmesan and cooking the flour for a full minute should help.
Can I make this soup without a blender?
Yes. For a more rustic, chunky-style soup, you can use a potato masher directly in the pot to break down the potatoes. The soup won’t be as smooth, but it will still be very good.
Roasted Garlic Potato Soup
Ingredients
- 1 whole head garlic
- 1 teaspoon olive oil 5 ml
- 2 pounds russet potatoes peeled and cut into 1-inch cubes, 900 g
- 4 tablespoons salted butter 57 g
- 1 large yellow onion chopped
- 1 large leek white and light green parts only, washed and thinly sliced
- 3 tablespoons all-purpose flour 24 g
- 4 cups low-sodium chicken or vegetable broth 960 ml
- 1 cup whole milk 240 ml
- ¼ cup heavy cream 60 ml
- ½ teaspoon fresh thyme leaves
- ½ cup grated Parmesan cheese 50 g
- Salt and freshly ground black pepper
- Chopped fresh chives for garnish
Instructions
- Preheat your oven to 400°F (200°C). Slice the top quarter-inch off the head of garlic to expose the cloves. Place it on a small piece of foil, drizzle with olive oil, and season with a pinch of salt and pepper. Wrap the garlic in the foil and roast for 35-40 minutes, until the cloves are soft and fragrant. Let it cool slightly.
- While the garlic roasts, place the cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are very tender when pierced with a fork. Drain well.
- In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and sliced leek. Cook, stirring occasionally, for 6-8 minutes, until they have softened.
- Sprinkle the flour over the onions and leeks and cook for 1 minute, stirring constantly. This will cook out the raw flour taste.
- Gradually whisk in the broth until smooth. Then stir in the milk, cream, and thyme. Bring the mixture to a simmer and cook for 5 minutes, allowing it to thicken slightly.
- Squeeze the soft, roasted garlic cloves out of their skins and into the pot. Add the drained potatoes and the Parmesan cheese. Stir to combine.
- Use an immersion blender to blend the soup directly in the pot until it is smooth and creamy. Alternatively, you can carefully transfer the soup in batches to a regular blender and blend until smooth, returning it to the pot.
- Taste the soup and season with salt and pepper as needed. If the soup is too thick, you can stir in a little more broth until it reaches your desired consistency. Serve hot, garnished with fresh chives.
Notes
