Roasted Garlic Potato Soup
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!
You guys, i’m totally in love.
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.
Roasted Garlic Potato Soup
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!
- 1 head of garlic
- 1 3/4 pounds (about 3-4 medium potatoes), peeled + boiled
- 1/4 cup salted butter
- 1/4 cup flour
- 1 cup onions, chopped
- 4 cups low sodium vegetable broth (or chicken)
- 1 cup milk
- 1/4 cup heavy cream
- 1/4 teaspoon thyme
- 1/2 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.
This sounds delicious! Any idea on nutrition info?
Rhi, you can obtain the nutrition info by plugging the recipe into myfitnesspal.com (or using the app on your phone) 🙂
Made this last night & it was very very good! It was a little thick for my taste so next time I might skip the flour since the potato thickens it enough. I skipped the heavy cream b/c I didn’t have any & added extra milk.
Mine came out to 283 calories per serving for 5 servings total on MFP. I used chicken broth, skim milk, Kraft Italian 5 Cheese blend, and no cream. Not included in the calories was a piece of bacon crumbled over each bowl 😛
This sounds perfect! What do you consider a serving? I plan to make it as a main dish. I’m not sure if I should increase the ingredients. It is for 6 people. I’ll also be serving salad and bread. Thank you!
Hey Julie! The 5-6 serving size is something in between an appetizer course and a main entree. I think it if you multiply the ingredients by 1.5 (or make 1 ½ batch of this recipe) it’ll be enough for feed 6 + a little extra for second helpings. Hope you guys enjoy the soup! 🙂
Thanks Marzia. That’s exactly what I intend to do. Can’t wait to try it tomorrow!
Just made one awesome soup! Thank you for the recipe! I’m a big fan of yours, keep them coming!
Great! Glad to hear you liked the soup! Thanks for following the blog, really appreciate it! 🙂
Pingback: 16 Genius Ways to Use Leftover Garlic
Pingback: Third Party Links for Recipes
I made a double batch a few nights ago and it tasted even better the second and third nights. It was a little to velvety smooth for myself, so the next time I’ll cook a few more potatoes, cut them into chunks and add them after the blending to give it some texture. I also like the idea that Keri suggested about the crumbled bacon. This soup is a solid 9/10 and I would recommend to the readers that if you came across this recipe looking for a roasted garlic potato soup, give this one a try.
Thanks for the recipe, it’s a keeper!
That’s great Chuck! Glad to hear you enjoyed it! Adding a little texture with some diced potatoes sounds like a great idea! 🙂
Pingback: Soups and Milkshakes – My Wisdom Teeth Diet
I made this tonight and holy cow, it was SO good. Thank you so much for this recipe; it has definitely entered my top 2 favorite soup recipes.
Hi I would make this soup again as the taste was lovely, but I would definitely reduce or not use the flour as it made the soup too gloopy, it was well received by the group I cooked it for but the British taste buds prefer a less thick soup, great recipe thank you.
I think I’m going to try this with potato flakes instead of flour. I will follow the suggestion of some potato bite and maybe a little celery and ham?
I swapped out the milk and cream with almond milk and the Parmesan cheese with nutritional yeast but it was still a hit. Will be making it again. Thanks for sharing the recipe.
Just made this tonight and we scarfed it down in about five minutes. Roasting the garlic is MAGIC. I used some of the roasted cloves and made garlic bread. SO GOOD. Can’t wait to make it again!
I am going to make this today but wonder why the potatoes can’t be boiled in the pot with the onions after they are cooked. Wouldn’t the potato water add to the flavor and body of the soup? And why dirty 2 pots? Otherwise the recipe looks great. I have some leftover shredded pork roast I am planning to add after I purée the soup.
I meant to say to cook the potatoes in the broth or stock, not water.
Can this be frozen? I’d like to make a triple batch and freeze in individual containers. My mom can only eat soft foods so this sounds like something she would really enjoy!
One of our favorite soups to make. We use Better than Bouillon roasted vegetable broth so that it is vegetarian. I double the garlic and it’s really tasty.
Last time I forgot to cook the onions before adding the liquids so I let it boil for about 6-8 minutes and it still came out okay…although not as good as if I hadn’t messed up. Lol.
I know it seems late to be posting this (2023 already), but I tried this recipe today. Campbell’s used to make a garlic potato soup that I absolutely loved, but of course they don’t make it anymore. I looked everywhere for a similar soup, but no dice. When I took a chance to type it in on pinterest, lo and behold there was this wonderful, beautiful recipe! I just finished making it for today’s dinner, but have a frozen pizza as a backup just in case. NO NEED FOR ANY PIZZA!!! I doubled the recipe, and grated fresh parmesan, finally got to use my immersion blender, and it is even better than Campbell’s soup! I can’t thank you enough for this recipe that has been so near & dear to my taste buds! It came out fabulous! Serving it with some buttery crescent rolls for dinner. And yes, I left about 1/3 of the cut up potatoes to add at the end. That’s how I remember that wonderful soup I loved. Thank you again for this awesome recipe!!!