This creamy Roasted Garlic Potato Soup is like a warm hug in a bowl! The garlic adds a tasty twist, and the potatoes make it super filling.
Honestly, nothing beats cozying up with this soup on a chilly day. I love adding a sprinkle of cheese on top—yum! It’s so easy to whip up, you might just want it twice a week!
Key Ingredients & Substitutions
Garlic: Roasting a whole head of garlic adds a sweet, mellow flavor. If you’re short on time, you can use garlic powder, though the taste will be different.
Potatoes: Russet potatoes are starchy and make the soup creamy. You can substitute with Yukon Gold potatoes for a buttery flavor or even cauliflower for a lighter version.
Broth: Vegetable broth keeps it vegetarian, while chicken broth adds a richer taste. Make sure to choose a low-sodium option to control the seasoning.
Cream: Heavy cream makes this soup rich, but you can use half-and-half or coconut milk for a lighter version. For a non-dairy option, almond milk can work, but it may alter the flavor a bit.
Croutons: Instead of making croutons from bread, you could top the soup with crispy bacon bits or even fried onions for added crunch!
How Do You Make Creamy Soup Without Lumps?
Getting a perfectly smooth soup is all about how you blend it! Here’s how to avoid lumps:
- After cooking, remove the soup from heat and let it cool for a few minutes. This helps prevent hot splashes.
- If using a blender, work in batches to avoid overfilling. Fill it only halfway and cover the lid with a towel to prevent steam build-up.
- Using an immersion blender in the pot is the easiest option. Move it around to ensure everything gets blended well!
- Puree until smooth and creamy. If it’s too thick, add a little more broth or cream to adjust the consistency.
With these tips, your soup will be velvety every time!
Roasted Garlic Potato Soup
Ingredients You’ll Need:
For the Soup:
- 1 whole head of garlic
- 2 tablespoons olive oil, divided
- 6 large russet potatoes, peeled and diced
- 1 medium onion, chopped
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or half-and-half
- Salt and freshly ground black pepper, to taste
- 1 teaspoon fresh rosemary, chopped (plus more for garnish)
For the Croutons:
- 4 slices bread, cut into cubes
- 2 tablespoons butter
Optional Garnishes:
- Shredded cheddar cheese
- Chives
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 40-50 minutes to cook. You’ll spend time roasting the garlic, cooking the potatoes, and blending everything together. In total, plan for about 1 hour to enjoy this delicious soup!
Step-by-Step Instructions:
1. Roast the Garlic:
First, preheat your oven to 400°F (200°C). Take the head of garlic and slice the top off to reveal the cloves. Drizzle with 1 tablespoon of olive oil, then wrap it in foil. Place it in the oven and roast for about 35-40 minutes, until the garlic is soft and golden in color.
2. Cook the Onions:
While the garlic is roasting, grab a large pot and heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and cook until it turns translucent, which should take about 5 minutes. This gives a lovely base flavor to the soup!
3. Add Potatoes and Rosemary:
Add your diced potatoes and chopped fresh rosemary to the pot, stirring everything together to mix the flavors well.
4. Squeeze in Roasted Garlic:
Once the garlic is done roasting, squeeze the softened cloves out of the bulb and add them directly into the pot with the potatoes and onions. This adds a creamy, rich flavor to your soup!
5. Simmer the Soup:
Pour in the vegetable or chicken broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 20 minutes until the potatoes are very tender.
6. Make the Croutons:
While your soup is simmering, it’s time to prepare the croutons! In a skillet, melt the butter over medium heat. Once melted, add the bread cubes, season them with salt and pepper, and cook until they are golden and crispy, stirring frequently.
7. Blend the Soup:
After the potatoes are tender, use an immersion blender to puree the soup until it’s smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a stand blender in batches and blend until smooth.
8. Add Cream and Season:
Stir in the heavy cream or half-and-half, and season with salt and black pepper to taste. Gently heat the soup for an additional 5 minutes to warm everything up.
9. Serve and Garnish:
Ladle the hot soup into bowls and top with your crispy croutons and a sprig of rosemary. If you like, sprinkle with shredded cheddar cheese or chives for an added touch!
10. Enjoy!
Serve your Roasted Garlic Potato Soup warm and enjoy the comforting flavors. It’s perfect for a cozy dinner or as a starter for a special meal!
Can I Use Different Types of Garlic?
While the recipe calls for a whole head of roasted garlic for its sweet flavor, you can use garlic powder or fresh garlic in a pinch. If using fresh garlic, sauté 2-3 minced cloves with the onion instead of roasting.
Can I Make This Soup Vegan?
Absolutely! To keep it vegan, use vegetable broth and replace the heavy cream with coconut milk, cashew cream, or a dairy-free cream alternative. The flavors will still be delicious!
How to Store Leftover Soup?
Store any leftover soup in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth or cream to help restore the creamy texture. Heat gently on the stove or in the microwave until warmed through.
Can I Freeze This Soup?
Yes, this soup freezes well! Allow it to cool completely, then transfer to a freezer-safe container, leaving some space for expansion. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.