If you have a craving for something both comforting and bursting with flavor, you have to try this Creamy Roasted Garlic Potato Soup Recipe. Imagine velvety Yukon gold potatoes blended to silky perfection, infused with the sweet, mellow depth of slow-roasted garlic, and enriched with a touch of creaminess that hugs your taste buds. It’s the ultimate bowl of warmth and indulgence, perfect for chilly evenings or anytime you want a soothing, satisfying meal that feels like a cozy hug from the inside out.
Ingredients You’ll Need
Every ingredient plays an important role in building the rich, luscious character of this soup. The simplicity of these essentials makes it easy to create something truly special—whether it’s the tender potatoes providing body, or the roasted garlic delivering a sweet, aromatic punch.
- 1 large head of garlic: Roasting transforms it into a caramelized, buttery treasure that’s the heart of the soup’s flavor.
- 2 tablespoons olive oil (divided): Adds a subtle fruitiness and is essential for roasting and sautéing.
- 1 tablespoon unsalted butter: Brings richness and depth to the sautéed onions and celery.
- 1 medium onion (diced): Adds natural sweetness and aromatic base notes.
- 2 celery stalks (diced): Provides a mild, fresh crunch that balances the creaminess.
- 4 cups Yukon gold potatoes (peeled and diced): The perfect starchy potato that blends smoothly without becoming gluey.
- 4 cups vegetable or chicken broth: Builds the savory liquid foundation for the soup, enhancing the flavors.
- 1 cup heavy cream: Gives the soup its signature luscious creaminess and silky texture.
- 1/2 teaspoon dried thyme: Adds a subtle herbal note that complements the garlic and potatoes beautifully.
- Salt and pepper to taste: Essential seasoning that brings all the flavors together.
- Chopped chives or green onions (for garnish): Adds a fresh, vibrant finish and a pop of color.
How to Make Creamy Roasted Garlic Potato Soup Recipe
Step 1: Roast the Garlic
Preheat your oven to 400°F (200°C). Trim the top off the garlic head, just enough to expose the tops of the cloves. Drizzle with 1 tablespoon of olive oil, wrap it securely in foil, and roast for 35 to 40 minutes until the cloves turn golden and soft. Roasting mellows the garlic’s sharpness and ups the sweetness, which is what makes this soup so irresistibly aromatic.
Step 2: Sauté the Vegetables
While the garlic is roasting, heat the remaining olive oil and butter in a large pot over medium heat. Toss in the diced onion and celery and sauté for about 5 to 6 minutes until they soften and become fragrant. This creates a flavorful base that adds layers of complexity to the soup.
Step 3: Combine and Simmer
Add the peeled and diced Yukon gold potatoes, the squeezed-out roasted garlic cloves, dried thyme, and broth to the pot. Bring everything to a gentle boil, then reduce the heat and let it simmer for 20 to 25 minutes. You’ll know it’s ready when the potatoes are tender and everything smells wonderful and garlicky.
Step 4: Blend and Finish
Use an immersion blender right in the pot to whip the soup until it’s smooth and creamy, or carefully transfer the soup to a blender in batches. Stir in the heavy cream, and season with salt and pepper to your liking. Let it warm through for another 2 to 3 minutes — this final step balances the textures and flavors perfectly.
How to Serve Creamy Roasted Garlic Potato Soup Recipe
Garnishes
Chopped chives or green onions sprinkled on top add a fresh color contrast and a hint of sharp, oniony crunch that cuts through the creaminess beautifully. If you want to get creative, a little shredded cheese or crispy bacon bits are fantastic toppings too!
Side Dishes
This soup is hearty enough to be a main dish, but pairing it with crusty bread, a crisp green salad, or roasted vegetables can round out your meal wonderfully. The bread can be used to soak up every last drop, which is highly recommended!
Creative Ways to Present
Serve the soup in rustic bread bowls for a charming, edible presentation that’s fun and satisfying. If you want to impress guests, drizzle a little high-quality olive oil or a swirl of cream on top, and garnish with freshly cracked black pepper for a gourmet touch.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Roasted Garlic Potato Soup Recipe keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to preserve the flavors and freshness.
Freezing
This soup freezes wonderfully. Let it cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags. It can be stored for up to 2 months. Remember to leave some headspace to allow for expansion during freezing.
Reheating
Reheat gently on the stove over low to medium heat, stirring often to keep the soup smooth and creamy. If it thickens too much, add a splash of broth or cream to bring it back to the perfect consistency.
FAQs
Can I use a different type of potato for this soup?
Absolutely! While Yukon gold potatoes give you the best creamy texture without becoming gluey, Russet potatoes or red potatoes can be used if that’s what you have on hand. Just be aware the texture might differ slightly.
Is it possible to make this soup dairy-free?
Yes, to make a dairy-free version, swap the heavy cream with coconut milk or your favorite plant-based cream alternative. The soup still turns out rich and delicious with that roasty garlic flavor shining through.
Can I prepare this soup in advance for a party?
Definitely! This soup tastes even better the next day as the flavors meld beautifully. Prepare it the day before your event, store it in the fridge, and reheat just before serving.
What if I don’t have an immersion blender?
No problem at all. You can carefully transfer the soup to a regular blender in batches. Just be cautious with the hot liquid to avoid any accidents.
Can I add extra vegetables to this soup?
Yes! Adding diced carrots or leeks when sautéing the onions and celery can introduce additional flavor and nutrition. Just add them early enough to soften before blending.
Final Thoughts
This Creamy Roasted Garlic Potato Soup Recipe is truly a treasure to have in your culinary repertoire. It’s deceptively simple but incredibly flavorful, with a luscious creaminess and that unforgettable roasted garlic charm. I highly encourage you to dive in and make a batch—you’ll find it’s the kind of soup everyone asks for again and again.
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. Roasting the garlic brings out a rich, mellow sweetness that enhances the creamy texture of the potato soup. Blended to silky smoothness and finished with a touch of heavy cream, this soup is garnished with fresh chives or green onions for a bright finish. Easy to make and deliciously satisfying, it makes a wonderful starter or a light main course.
Ingredients
Roasted Garlic
- 1 large head of garlic
- 1 tablespoon olive oil
Sauté Base
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium onion, diced
- 2 celery stalks, diced
Main Ingredients
- 4 cups Yukon gold potatoes, peeled and diced
- 4 cups vegetable or chicken broth
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
Finishing Touch
- 1 cup heavy cream
- Chopped chives or green onions for garnish
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, wrap it tightly in foil, and roast it for 35 to 40 minutes until golden and soft. Remove from the oven, let it cool, then squeeze the roasted garlic cloves out of their skins and set aside.
- Sauté Vegetables: In a large pot, heat the remaining tablespoon of olive oil and butter over medium heat. Add the diced onion and celery, sautéing gently for 5 to 6 minutes until they soften and become translucent, building a flavor base for the soup.
- Cook Potatoes and Simmer: Stir the diced potatoes, roasted garlic, dried thyme, and broth into the pot. Bring everything to a boil, then reduce the heat to a simmer. Allow the soup to cook uncovered for 20 to 25 minutes or until the potatoes are tender when pierced with a fork.
- Blend the Soup: Once the potatoes are cooked, use an immersion blender to puree the soup directly in the pot until it’s smooth and creamy. Alternatively, transfer the soup in batches to a blender and puree until smooth, returning it to the pot afterward.
- Finish and Season: Stir in the heavy cream to enrich the texture, then season with salt and pepper to taste. Heat the soup gently for another 2 to 3 minutes to warm through without boiling.
- Serve: Ladle the hot soup into bowls and garnish with chopped chives or green onions for a fresh, vibrant touch. Enjoy your creamy roasted garlic potato soup warm.
Notes
- For a dairy-free version, substitute heavy cream with coconut milk or a plant-based cream alternative.
- Add a handful of shredded cheese to the soup to enhance richness and flavor.
- Top with crumbled bacon for an extra layer of savory taste and texture.
- Use vegetable broth to make it vegetarian; chicken broth can be used for a richer flavor if not vegetarian.
