Roasted Garlic and Potato Soup
Warm up with a comforting bowl of Roasted Garlic and Potato Soup creamy, cozy, and full of rich, savory flavor! Slow-roasted garlic adds a deep, mellow sweetness that pairs perfectly with tender potatoes and a velvety smooth broth. This easy soup recipe is perfect for chilly days, quick dinners, or when you’re craving something hearty and satisfying. Simple ingredients, big flavor, and totally comforting, it’s a must-save for soup season. Save this creamy potato soup recipe for your next cozy meal!
Ingredients
- 2 heads garlic
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion, chopped
- 4 large potatoes (Yukon Gold or Russet), peeled and diced
- 4 cups chicken broth or vegetable broth
- 1 cup heavy cream or half-and-half
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ½ teaspoon dried thyme or 1 teaspoon fresh thyme
- 1 bay leaf
- Optional garnishes: chopped chives, shredded cheese, crispy bacon, croutons, extra cream
Instructions
- Roast the Garlic : Preheat oven to 400°F (200°C). Slice the top off each garlic head, drizzle with 1 tablespoon olive oil, and wrap tightly in foil. Roast for 35–40 minutes until cloves are soft and golden. Let cool, then squeeze the garlic paste out of the skins.
- Sauté the Base : In a large pot, heat 1 tablespoon olive oil and 2 tablespoons butter. Add chopped onion and cook for 5–7 minutes until soft and translucent. Add diced potatoes and sauté for 3 minutes.
- Add Broth and Seasonings :Pour in the chicken or vegetable broth. Add thyme, bay leaf, salt, and pepper. Mix in the roasted garlic paste. Bring to a boil, then reduce heat and simmer for 20–25 minutes until potatoes are very tender.
- Blend the Soup :Remove the bay leaf. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches using a countertop blender.
- Add Cream : Stir in the cream or half-and-half. Warm through on low heat for 2–3 minutes. Taste and adjust salt and pepper as needed.