This creamy roasted garlic potato soup is a cozy bowl of comfort! You’ll love the rich, mellow garlic flavor paired with smooth, tender potatoes. Perfect for chilly days!
Honestly, this soup warms my heart! I love topping it with crispy bacon or a sprinkle of cheese. It’s like a warm hug in a bowl! Just blend, simmer, and enjoy! 😊
Key Ingredients & Substitutions
Garlic: Roasting garlic brings out a sweet, mellow flavor. If you have a garlic allergy, you can skip it or use garlic-infused oil for some garlicky essence without the cloves.
Potatoes: Russet potatoes work great for a creamy texture, but Yukon Golds are also wonderful! If you need a low-carb option, consider cauliflowers instead.
Broth: Vegetable broth shows off the garlic and cream flavors beautifully, but chicken broth can add a richer taste. Make your own broth with leftovers for more flavor!
Cream: Heavy cream gives a velvety richness. If you prefer a lighter soup, use whole milk or even plant-based milk like almond milk, but remember it might change the flavor a bit.
Thyme: This adds an earthy note! You could swap it with dried rosemary or Italian herbs for a different aroma.
How Do I Properly Roast Garlic?
Roasting garlic is simple yet key for flavor! Here’s how to do it right:
- Preheat your oven. Cutting the tops off the garlic allows the natural sugars to caramelize.
- Drizzle with olive oil and wrap in foil so it steams. This makes it soft and easy to squeeze out.
- Roast for about 35-40 mins until soft and golden. The longer you roast, the sweeter it gets!
Don’t rush this step—roasted garlic is the star of the soup!
What’s the Best Way to Blend the Soup Smoothly?
Getting that perfect creamy texture is crucial! Here’s how to blend:
- Let the soup cool slightly before blending. Hot liquids can splatter.
- If using a stand blender, fill it halfway and secure the lid with a cloth over it for safety.
- For an immersion blender, blend directly in the pot until the desired creaminess is achieved. This saves time on cleanup!
Blend until super smooth for that luxurious soup feel! Enjoy your warm bowl! 🍲
Roasted Garlic Potato Soup
Ingredients You’ll Need:
For the Soup:
- 2 large heads of garlic
- 2 tablespoons olive oil, divided
- 4 large russet potatoes, peeled and diced
- 1 medium onion, chopped
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (or milk for a lighter version)
- Salt and freshly ground black pepper, to taste
- 1 teaspoon dried thyme (optional)
- 1/2 cup grated Parmesan cheese (optional)
For Garnish:
- Croutons
- Fresh chives, chopped
- A drizzle of good quality olive oil for serving
How Much Time Will You Need?
This delicious roasted garlic potato soup will take about 15 minutes of prep time and around 1 hour total, including cooking time to make your soup creamy and perfect. Get ready to enjoy a bowl of warmth!
Step-by-Step Instructions:
1. Roast the Garlic:
Preheat your oven to 400°F (200°C). Slice the tops off the garlic heads to expose the cloves, drizzle with 1 tablespoon of olive oil, and wrap in foil. Roast them in the oven for about 35-40 minutes until they become soft and caramelized. Once done, let them cool down a bit.
2. Sauté the Onion:
In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and cook it, stirring occasionally, until it turns translucent, which should take around 5 minutes.
3. Prepare the Garlic:
While the onion is cooking, take the roasted garlic cloves out of their skins by squeezing them gently. Mash them roughly with a fork to make them easier to combine into the soup.
4. Combine Ingredients:
Add the diced potatoes and the mashed roasted garlic to the pot with the sautéed onion. Stir everything together to combine nicely!
5. Cook the Soup:
Pour in the broth, and add thyme if you’re using it. Bring this mixture to a boil and then reduce the heat to simmer until the potatoes become tender, which will take about 20-25 minutes.
6. Blend Until Smooth:
Remove the pot from heat. If you have an immersion blender, use it to puree the soup until smooth and creamy. If using a stand blender, carefully blend it in batches (be careful with hot liquids!).
7. Add Creaminess:
Put the pot back on low heat, stir in the heavy cream (or milk), and warm every bit through. Taste and season with salt and pepper as desired.
8. For Extra Flavor:
If you want an extra rich and creamy feel, stir in the Parmesan cheese until it’s melted.
9. Serve and Enjoy:
Serve your creamy soup hot, topped with crunchy croutons, a sprinkle of fresh chives, and a drizzle of good-quality olive oil for that gourmet touch!
Now, sit back, relax, and enjoy this comforting roasted garlic potato soup – it’s sure to warm your heart and soul! 🍲❤️
Can I Use Different Types of Potatoes?
Absolutely! While russet potatoes provide a creamy texture, Yukon Gold potatoes are also a great option. If you’re looking for a low-carb alternative, cauliflower can be used instead, though it will yield a slightly different flavor profile.
Can I Make This Soup Vegan?
Yes, you can easily make this soup vegan! Simply substitute the heavy cream with coconut milk or a plant-based cream alternative, and use vegetable broth instead of chicken broth. Skip the Parmesan or use a vegan cheese for added flavor!
What If I Don’t Have an Immersion Blender?
No problem! You can use a regular blender to puree the soup. Just be sure to let it cool slightly before blending in batches, filling the blender only halfway to prevent splattering. Remember to hold a towel over the lid for safety!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove over low heat, adding a splash of broth or cream if it seems too thick. Enjoy again!
