If you’re looking for a comforting bowl that feels like a warm hug on a chilly day, this Roasted Garlic Potato Soup is an absolute must-try. It combines the mellow sweetness of roasted garlic with tender potatoes and a creamy base that comes together in a silky smooth texture. Whether you’re cozying up at home or serving guests, this soup elevates simple ingredients into something truly unforgettable. Plus, it’s incredibly satisfying and perfect for when you want to indulge in something nourishing yet elegant.

Roasted Garlic Potato Soup Recipe - Recipe Image

Ingredients You’ll Need

This recipe is wonderfully straightforward, relying on a handful of simple yet essential ingredients. Each one plays a vital role—roasting the garlic brings out a deep, caramelized flavor, while the potatoes provide body and creaminess. Together, they create that magical, velvety texture that makes the soup so irresistible.

1 head garlic (Roasted for flavor): Roasting garlic mellows its pungency into a sweet, buttery richness that’s the heart of this soup.
2 tablespoons olive oil: Used to roast the garlic and sauté the onions, it adds a smooth, fruity base note.
1 large onion, diced: Adds natural sweetness and a savory depth after sautéing.
4 medium potatoes, peeled and diced (about 2 pounds): The starchy potatoes create body and thickness for a luscious soup consistency.
4 cups vegetable broth: Provides a flavorful, light liquid to simmer the vegetables until tender.
1 teaspoon dried thyme: Infuses the soup with gentle herbal warmth that complements the garlic beautifully.
1/2 teaspoon black pepper: Adds just a bit of bite and balance to the creamy soup.
1/2 teaspoon salt (or to taste): Enhances all the flavors and ties everything together.
1 cup heavy cream (or coconut milk for a dairy-free option): Brings decadence and a silky finish to the soup.
Fresh chives or parsley for garnish (optional): Adds a fresh, vibrant contrast in both color and flavor.

How to Make Roasted Garlic Potato Soup

Step 1: Roast the Garlic

Begin by preheating your oven to 400°F (200°C). Take a whole head of garlic and slice the top off to reveal the cloves. Drizzle with a tablespoon of olive oil, then wrap it tightly in aluminum foil. Place it on a baking sheet and roast it for about 30 minutes, until the cloves are soft, golden, and beautifully fragrant. This step is what transforms sharp raw garlic into a mellow, caramelized treasure that’ll infuse incredible warmth into your soup.

Step 2: Sauté the Onion

While the garlic roasts, warm the remaining tablespoon of olive oil in a large pot or Dutch oven over medium heat. Toss in your diced onion and cook for about 5 minutes, stirring occasionally, until the onion becomes translucent and releases its natural sweetness. This foundational layer will add depth and complexity to your soup’s flavor.

Step 3: Add and Cook Potatoes

Next, add your peeled and diced potatoes to the pot with the onions. Stir everything together and cook for 3 to 4 more minutes, letting the potatoes start to soften while absorbing the fragrant flavors from the onions and oil. This gentle sautéing step helps build flavor right from the start.

Step 4: Combine Roasted Garlic and Simmer

Carefully squeeze the roasted garlic cloves out of their skins and into the pot with the onions and potatoes. Pour in the vegetable broth along with the dried thyme, black pepper, and salt. Bring the pot to a rolling boil, then reduce the heat and allow the soup to simmer gently for about 20 minutes, or until the potatoes are tender when poked with a fork. This simmering stage melds the flavors into a harmonious whole and softens the potatoes perfectly for blending.

Step 5: Blend Until Smooth

Remove the pot from the heat and use an immersion blender to puree the soup until it reaches a silky, smooth consistency. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender, then return it to the pot. This step ensures you get that luxurious, creamy texture that makes Roasted Garlic Potato Soup so comforting.

Step 6: Finish with Cream

Stir in the heavy cream, or for a dairy-free version, coconut milk. Adjust the seasoning if needed—sometimes a little extra salt or pepper brightens everything up. Heat the soup gently over low heat just until warmed through, taking care not to let it boil after adding the cream to keep it velvety smooth.

Step 7: Serve and Garnish

Ladle your soup into bowls and add a sprinkle of freshly chopped chives or parsley if you like. This simple garnish adds a burst of color and fresh flavor that contrasts beautifully with the rich, roasted garlic and creamy potatoes.

How to Serve Roasted Garlic Potato Soup

Garnishes

The best part about serving this soup is the garnish! Fresh chives or parsley bring a lovely green pop that not only looks inviting but adds a subtle freshness to each spoonful. If you want to get a little fancy, a drizzle of good olive oil or a sprinkle of smoked paprika can add exciting layers of flavor.

Side Dishes

This soup pairs perfectly with crusty bread—think a warm baguette slathered with butter or your favorite garlic bread. A side salad with crisp greens and a tangy vinaigrette also complements the richness of the soup beautifully, offering a bright counterpoint to the creamy base.

Creative Ways to Present

For an elegant touch, serve the soup in rustic bread bowls, letting everyone dive straight into the edible bowl. Alternatively, garnish with crispy bacon bits or a handful of shredded sharp cheddar cheese for an indulgent twist. You can even swirl in some pesto or hot sauce if you like your soups with a kick.

Make Ahead and Storage

Storing Leftovers

Your Roasted Garlic Potato Soup keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to preserve the flavors and prevent it from absorbing any fridge odors. Just give it a good stir before reheating.

Freezing

This soup freezes very well and is a perfect make-ahead meal on busy days. Let it cool completely, then pour it into freezer-safe containers or bags. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheating

Gently reheat the soup over low to medium heat, stirring occasionally to keep the texture smooth. Adding a splash of broth or cream while reheating can freshen it up if it feels too thick. Avoid boiling to keep its creamy charm intact.

FAQs

Can I use pre-minced garlic instead of roasting a whole head?

While pre-minced garlic is convenient, roasting a whole head transforms garlic to a sweeter, milder form that defines this soup’s flavor. You could add a bit of minced garlic for extra punch, but roasting is well worth the extra step.

Is this soup suitable for vegans?

Absolutely! To make this Roasted Garlic Potato Soup vegan, simply swap the heavy cream for coconut milk or your favorite plant-based cream alternative. Make sure your broth is vegetable-based too.

Can I use a different type of potato?

Yes! Russet potatoes are ideal for creamy soups due to their high starch content, but Yukon Golds also work well and add a buttery flavor. Just keep an eye on cooking time as different potatoes soften at slightly different rates.

How thick is the soup supposed to be?

This soup should be creamy and smooth but not overly thick—think cozy yet spoonable. If it’s too thick, add a bit more broth or cream; if too thin, simmer a little longer to reduce and concentrate.

Can I add other vegetables to this soup?

You can! Leeks, celery, or carrots finely diced and sautéed along with the onions work nicely. Just remember to adjust the broth amount and seasoning to keep the right balance of flavors.

Final Thoughts

I truly hope you give this Roasted Garlic Potato Soup a try. It’s a beautiful demonstration of how simple, humble ingredients—when treated with a little care—can become a soul-satisfying meal. Each spoonful offers cozy comfort with layers of flavor that will have you coming back for seconds, and maybe even thirds. Happy cooking and even happier slurping!

Roasted Garlic Potato Soup Recipe

★★★★★

5.3 from 22 reviews

Author: Sophie
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

This creamy and comforting Roasted Garlic Potato Soup combines tender roasted garlic, diced potatoes, and sautéed onions simmered in vegetable broth and finished with rich cream. Perfect for warming up on chilly days, this soup offers a deliciously smooth texture with a gentle garlic flavor, enhanced by fresh herbs for garnish.

Instructions

Roast the Garlic: Preheat your oven to 400°F (200°C). Cut the top off the head of garlic to expose the cloves, drizzle with 1 tablespoon olive oil, wrap in aluminum foil, and place on a baking sheet. Roast for about 30 minutes until cloves are soft and golden.
Sauté Onions: Heat the remaining tablespoon of olive oil in a large pot over medium heat. Add diced onion and cook for about 5 minutes until translucent and fragrant.
Add Potatoes: Add the diced potatoes to the pot and sauté for 3-4 minutes, stirring occasionally to coat the potatoes with oil and onions.
Add Roasted Garlic and Broth: Squeeze the soft roasted garlic cloves out of their skins into the pot. Add vegetable broth, dried thyme, black pepper, and salt. Bring to a boil, then reduce heat and simmer for 20 minutes or until potatoes are tender.
Puree the Soup: Remove from heat and use an immersion blender to blend soup until smooth. If unavailable, carefully blend in batches using a standard blender.
Finish and Warm: Stir in heavy cream or coconut milk and adjust seasoning as needed. Heat gently over low heat until warmed through, avoiding boiling.
Serve: Ladle soup into bowls and garnish with fresh chives or parsley if desired. Serve hot.

Notes

For a dairy-free version, substitute heavy cream with coconut milk.
Adjust the salt and pepper to taste after blending for best flavor.
Use fresh herbs like chives or parsley to add a bright pop of flavor as garnish.
Be careful when blending hot liquids to avoid burns—blend in batches if necessary.
Leftover soup keeps well refrigerated for up to 3 days or can be frozen for longer storage.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Roasting, Sautéing, Simmering, Blending
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 210
Sugar: 3g
Sodium: 450mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 4g
Cholesterol: 25mg

Keywords: roasted garlic potato soup, creamy potato soup, vegetarian soup, garlic soup, comforting soup, easy winter soup