A creamy and luxurious roasted garlic potato soup. When you roast garlic it becomes sweet, not harsh at all! We’re adding it to a smooth and silky potato soup and the flavor is just out of this world!
This velvety smooth roasted garlic potato soup has got me falling head over heels with every bite I take. Think: warm and creamy bites of potato soup with hints of roasted garlic and sweet sautéed onions. It’s so smooth that it feels like your sippin’ on silk.
It’s no secret that soups are some of my all-time favorite food to make. I have an overabundance of soup recipes here on Little Spice Jar. <– Wait.. can you ever really get enough soup? I think not. And if you look at my soups and stews you’ll find one thing in common –
most all of them (lets be real here) have one thing in common. They don’t contain potatoes. *gasp*
I have a strong feeling that I’ve consumed a lifetimes worth of potatoes in my childhood. Because up until recently, you could never catch me eating a potato anything (except fries, those don’t count).
Can we just take a second and appreciate roasted garlic. It’s the absolute best part about this roasted garlic potato soup, other than the parmesan, that is. I love how just a simple 40 minutes in the oven really brings out all the sweeter notes in garlic. It’s not pungent or offensive, but rather mild, sweet, and a more well rounded in flavor. It’s a technique that I was underusing A LOT. But no more. I’m putting roasted garlic in everything now.
Other ways to use roasted garlic:
- HUMMUS – I capitalize that because roasted garlic in hummus in possibly the best thing ever
- mashed potatoes
- the best thing that happened to this
- spread on crusty bread with some butter (aka roasted garlic garlic bread)
- Olive oil + pizza dough + roasted garlic + parmesan cheese
- Add it to my beef stew
- This panini with roasted garlic
What I love about this roasted garlic potato soup is that it’s perfect as a main dish or as an appetizer. It’s also fancy enough to serve to dinner guests. And I’m not gonna tell them that this soup was a breeze to make because one sip and they’ll be convinced you spent all day laboring over it. It’s also vegetarian friendly so it’ll be great to serve anyone. Also, potatoes and garlic is there anyone on the planet that won’t have this soup? Even i’m having it!
Oh and let me tell you the best part. This potato soup is totally weeknight friendly. If you just do a little prep work – boil the peeled potatoes + roasted the garlic over the weekend, you could make this soup in less than 30 minutes on a weeknight. How’s that sounding?
Warm, cozy, sweet, luxurious and silky silk in each bite of this roasted garlic loaded with parmesan soup. 10 ingredient go into this perfect comfort food to make one addicting soup. Most of these ingredients are right in your kitchen. Like right now. So you know what that means, you’re making this soup and I mean it, you’re making it soon.
Also, there should be no compromise on the parmesan that’s sprinkled into the potato soup. That’s not under negotiation. You’re going to love love love this creamy comforting soup.
- 1 head of garlic
- 1¾ pounds (about 3-4 medium potatoes), peeled + boiled
- ¼ cup salted butter
- ¼ cup flour
- 1 cup onions, chopped
- 4 cups low sodium vegetable broth (or chicken)
- 1 cup milk
- ¼ cup heavy cream
- ¼ teaspoon thyme
- ½ cup freshly grated parmesan cheese
- salt + pepper to taste
- Position a rack in the center of the oven and preheat the oven to 375ºF. Slice off the top of the head of garlic to expose some of the cloves and peel of as many outer layers of the garlic as possible. Drizzle with olive oil and salt and pepper. Wrap the garlic in a piece of aluminum foil, place the foil on a baking sheet and roast in the oven for 40-45 minutes until the garlic is done. Let cool before removing cloves from paper.
- Melt the butter in a large dutch oven over medium heat. Add the onions and allow to cook for 3-4 minutes until translucent. Add the flour and let cook for 1 additional minute, do not let the flour brown. Add the vegetable broth, milk, cream, thyme, salt and pepper, let he soup come to a boil, then allow to simmer for 2-3 minutes, whisking a few times in between. Add the potatoes, 8-9 roasted garlic cloves, and parmesan cheese. Using an immersion blender (or use a blender jug) blend until smooth. Serve warm topped with additional parmesan cheese, crackers, and sliced scallions.