Okay, friend, pull up a chair! Let me tell you about my all-time favorite comfort food: roasted garlic potato soup. The first time I made this, the aroma alone practically hypnotized my family. I remember I was trying to recreate a soup I had at a little cafe downtown, but it was… well, let’s just say my first attempt tasted like burnt sadness! But I’m stubborn, and I knew the magic was in the garlic.
So, I started experimenting, and eventually, after several trials and many tears (mostly from peeling potatoes!), I finally nailed it. This recipe for roasted garlic potato soup is now a staple in our house, especially during those chilly fall and winter months. It’s the ultimate comfort food soup, and it’s honestly so simple that even my picky-eater Mateo loves to help me make it.
You know how life gets – hectic schedules, soccer practice, homework… this roasted garlic potato soup is my go-to when I need a quick, nourishing meal that everyone will actually eat! It truly is the ultimate bowl of cozy. I’m excited to share this recipe with you, and I hope it becomes a favorite in your family, too! Don’t be intimidated; even if you’ve never roasted garlic before, I promise, you can do this! Let’s get cooking!
What You’ll Need for This Creamy Roasted Garlic Soup
Alright, let’s gather our ingredients. Here’s what you’ll need to make this soul-warming roasted garlic potato soup. Trust me, each ingredient plays a crucial role in making this soup absolutely divine. And don’t worry, it’s mostly stuff you probably already have in your pantry!
- 2 heads of garlic: Of course! This is the star of our roasted garlic potato soup. Look for plump, firm heads of garlic.
- 2 tablespoons olive oil: I always use extra virgin olive oil for the best flavor.
- 1 large onion, chopped: Yellow or white onions work great.
- 4 cups chicken or vegetable broth: I usually use chicken broth for a richer flavor, but vegetable broth makes this a fantastic vegan roasted garlic potato soup.
- 1 ½ pounds Yukon Gold potatoes, peeled and cubed: I prefer Yukon Golds because they get wonderfully creamy when cooked.
- 1 cup heavy cream (optional): This adds richness and creaminess, but you can skip it for a lighter soup. Alternatively, try coconut milk for a dairy-free creamy roasted garlic soup!
- ½ teaspoon dried thyme: Adds a lovely earthy flavor.
- Salt and pepper to taste: Don’t be shy with the seasoning!
- Optional toppings: Chopped chives, shredded cheese (parmesan is great for roasted garlic potato soup with parmesan), bacon bits, croutons, a swirl of cream.
Okay, a little tip I learned the hard way: when you are prepping the garlic for roasted garlic potato soup, don’t skimp on the roasting time! Really let it get soft and caramelized. Also, when buying potatoes, feel for any soft spots and avoid those. For this easy garlic potato soup recipe, you can often find pre-minced garlic in the produce section to save some time.
Store your potatoes in a cool, dark place, and they’ll last longer. And, believe it or not, garlic can actually be frozen! I’ll often roast a bunch of heads, squeeze out the garlic, and then freeze it in small portions. It makes life SO much easier! You can often find vegetable broth on sale, so stock up when you see it to save money! I also try to buy organic potatoes whenever possible, but it’s not essential.
Let’s Make This Easy Garlic Potato Soup Recipe Together
Alright, apron on? Let’s do this! Here’s how to make the most delicious roasted garlic potato soup you’ve ever tasted. I’ll walk you through each step, just like we’re in the kitchen together.
Roasting the Garlic
- Roast the Garlic: Preheat your oven to 400°F (200°C). Slice the top off each head of garlic, exposing the cloves. Drizzle with olive oil, wrap in foil, and roast for 45-60 minutes, or until the garlic is very soft and fragrant. This step is KEY to the roasted garlic potato soup’s amazing flavor!
- Sauté the Onion: While the garlic is roasting, melt the remaining olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. I learned the hard way with roasted garlic potato soup that if you burn the onions, the whole soup tastes bitter.
- Add Broth and Potatoes: Pour in the chicken or vegetable broth and add the cubed potatoes. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender. While the roasted garlic potato soup is cooking, I usually tidy up the kitchen or maybe sneak in a quick episode of my favorite show. Don’t worry if your roasted garlic potato soup looks a little thin at this stage; we’ll thicken it up soon!
- Squeeze in the Roasted Garlic: Once the garlic is cool enough to handle, squeeze the roasted garlic cloves out of their skins and into the pot with the soup. Seriously, the aroma is heavenly! In my kitchen, making roasted garlic potato soup usually takes about an hour and a half from start to finish, including roasting the garlic.
- Blend the Soup: Use an immersion blender to blend the soup until smooth and creamy. Alternatively, you can carefully transfer the soup to a regular blender in batches. Be careful when blending hot liquids! I also tried this recipe with coconut milk to make a vegan roasted garlic potato soup, and it was delicious!
- Add Cream (Optional) and Season: Stir in the heavy cream (if using) and season with salt, pepper, and dried thyme. Taste and adjust seasonings as needed. Your roasted garlic potato soup should smell like roasted garlic, savory broth, and a hint of thyme.
- Simmer and Serve: Let the soup simmer for a few more minutes to allow the flavors to meld. Serve hot with your favorite toppings.
And there you have it! A pot of delicious, comforting roasted garlic potato soup. You did it! This easy garlic potato soup recipe is easier than it looks, right?
How I Love to Serve This Comfort Food Soup
Okay, so the roasted garlic potato soup is ready, but how do we make it a meal? Well, in my house, we have a few favorite ways to enjoy this comfort food soup.
My family loves this **roasted garlic potato soup** when I serve it with a crusty loaf of bread for dipping. Mateo likes to dunk his grilled cheese in it (don’t judge!). It’s also fantastic with a side salad – something light and refreshing to balance the richness of the soup. This roasted garlic potato soup is perfect for a chilly weeknight dinner, a cozy weekend lunch, or even a casual get-together with friends. I’ve even served it as a starter for Thanksgiving dinner! Friends always ask for this roasted garlic potato soup recipe when they try it, and I’m always happy to share!
If you have extra roasted garlic potato soup, it’s even better the next day! Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You can also freeze it for longer storage. I’ve also experimented with adding different toppings to the soup – a dollop of sour cream, a sprinkle of paprika, or even some crispy fried onions. During the fall, I love adding a pinch of nutmeg to the soup. It gives it a warm, cozy flavor.
For a heartier meal, I’ll sometimes add cooked bacon or ham to the soup. If you love this roasted garlic potato soup, you’ll also enjoy my Broccoli Cheddar Soup with Shells for another great soup.
Your Roasted Garlic Potato Soup Questions Answered
Alright, let’s tackle some common questions I get about making roasted garlic potato soup. I’ve made this soup *a lot*, so I’ve definitely learned a few things along the way!
- Can I make this vegan? Absolutely! Just use vegetable broth instead of chicken broth, and skip the heavy cream or substitute it with coconut milk for a vegan roasted garlic potato soup. I’ve done it many times, and it’s just as delicious!
- Can I use different potatoes? Yes, but Yukon Golds are my favorite because they get so creamy. Russet potatoes will also work, but they may require a bit more blending to achieve the same smooth texture. My family prefers Yukon Gold potatoes in this easy garlic potato soup recipe.
- Can I make this ahead of time? Definitely! In fact, the flavors often meld together even better when the soup sits for a day or two. You know what I do when my roasted garlic potato soup is ready? I’ll let it cool down, then store it in the fridge and reheat it the next day. It’s perfect for meal prepping!
- How do I thicken the soup if it’s too thin? If your roasted garlic potato soup is too thin, you can simmer it for a bit longer to allow some of the liquid to evaporate. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken it up.
- Can I freeze this soup? Yes, you can! Let the soup cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 3 months. Friends have asked me about freezing the creamy roasted garlic soup, and I always advise to freeze it before adding the cream. Add the cream when you reheat it for the best consistency.
- What if I don’t have an immersion blender? No problem! You can carefully transfer the soup to a regular blender in batches. Just be sure to vent the lid to prevent pressure from building up. One time, I forgot to vent the lid, and roasted garlic potato soup went *everywhere*! Lesson learned!
- How can I add more flavor? Try adding a pinch of red pepper flakes for a little heat, or a squeeze of lemon juice for some brightness. You can also experiment with different herbs and spices. I’ve even added a splash of white wine to the soup while sautéing the onions. It adds a lovely depth of flavor. If you want tips on how to roast the garlic better, check out Roasted Garlic Potato Soup Recipe | Little Spice Jar.
My Final Thoughts on This Roasted Garlic Potato Soup
This roasted garlic potato soup isn’t just a recipe to me; it’s a warm hug in a bowl. It’s the taste of home, the smell of comfort, and the feeling of being surrounded by loved ones. It’s also the perfect example of how simple ingredients, when treated with a little love and care, can create something truly special. My roasted garlic potato soup is more than the sum of its parts.
Here are my roasted garlic potato soup Pro Tips:
- Roast the garlic until it’s super soft and caramelized. This is key to the soup’s flavor.
- Don’t be afraid to experiment with toppings. Get creative and have fun!
- Taste and adjust seasonings as you go. This is how you make the soup your own.
Over the years, I’ve made several variations of this roasted garlic potato soup. Mateo loves it with bacon bits, while Sofia prefers a sprinkle of parmesan cheese. I’ve even tried adding a swirl of pesto to the soup for a pop of color and flavor. This soup reminds me of another great soup of mine, the Pumpkin Wild Rice Soup.
Remember, cooking is all about experimenting and having fun. Don’t be afraid to make mistakes. That’s how we learn! I hope you’ll try my roasted garlic potato soup soon and that it brings as much joy to your family as it has to mine. I want you to be able to make this easy garlic potato soup recipe whenever you need a comforting and filling meal. And if you are having a particularly rough day, you can check out Garlic Potato Soup Recipe: Easy Creamy Comfort in Every Bite – No … for some soul-soothing tips and a good story. And if you are feeling adventurous, check out Roasted Garlic Potato Soup (Česnečka Hangover Soup) – Home … for an interesting twist! Now, go forth and create some deliciousness!
roasted garlic potato soup
This Roasted Garlic Potato Soup is creamy, comforting, and packed with flavor. Roasting the garlic brings out its sweetness and adds a depth of flavor that elevates this simple soup to a gourmet experience.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Roasting
- Cuisine: American
Ingredients
- 1 head of garlic
- 2 tablespoons olive oil, divided
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups vegetable broth
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 1 teaspoon dried thyme
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 cup heavy cream (optional)
- Fresh chives, for garnish
Instructions
- Preheat oven to 400°F (200°C). Slice the top off the head of garlic, drizzle with 1 tablespoon of olive oil, wrap in foil, and roast for 45-60 minutes, or until soft and fragrant.
- While the garlic is roasting, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Once the garlic is roasted, let it cool slightly. Squeeze the roasted garlic cloves out of their skins and add them to the pot with the vegetables.
- Pour in the vegetable broth and add the potatoes, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy.
- Return the soup to the pot. Stir in the heavy cream (if using) and heat through.
- Serve hot, garnished with fresh chives.
Notes
For a vegan version, omit the heavy cream or substitute with cashew cream or coconut milk.