If you are looking for a soul-warming meal that combines creamy texture with deep, rich flavors, this Roasted Garlic Potato Soup Recipe is about to become your new favorite comfort food. Roasted garlic brings a subtle sweetness and mild earthiness that perfectly complements the tender russet potatoes and velvety broth, creating a luxurious soup that feels indulgent yet simple. Every spoonful comforts like a cozy embrace, making it ideal whether you’re craving something soothing on a chilly day or a dish that impresses with its depth of flavor. Trust me, once you try this soup, you’ll wonder how you ever enjoyed potato soup without that roasted garlic magic.
Ingredients You’ll Need
The best thing about this Roasted Garlic Potato Soup Recipe is how straightforward yet carefully curated the ingredients are. Each item plays a vital role in building layers of flavor, texture, and color — from the sweetness of the roasted garlic to the subtle nuttiness of parmesan and the creamy finish from heavy cream.
- 1 head of garlic, whole: Roasting transforms it into a mellow, buttery flavor that’s key to this soup’s character.
- 1 teaspoon olive oil: Helps roast the garlic to perfection and adds a delicate fruitiness.
- 1¾ pounds russet potatoes, peeled: The starchy potatoes give body and creaminess while thickening the soup naturally.
- 4 tablespoons salted butter: Adds richness and a silky mouthfeel to the sautéed vegetables.
- 1 cup white onions, chopped: Offers sweetness and complexity when softened.
- 1 leek, cleaned and thinly sliced: Brings a gentle onion flavor with a hint of sweetness and texture variation.
- 3 tablespoons flour: The secret to creating a velvety, slightly thickened broth without heaviness.
- 4-5 cups low sodium chicken broth (or vegetable): Forms the soup’s savory base with a gentle saltiness that lets the garlic shine.
- 1 cup whole milk (or 2%): Introduces creaminess and rounds out the flavors perfectly.
- ¼ cup heavy cream: For an ultra-smooth finish and luscious body.
- ½ teaspoon fresh thyme (or ¼ teaspoon dried): Adds a subtle earthy aroma that complements the garlic beautifully.
- ½ cup freshly grated parmesan cheese: Gives a savory, umami boost that makes each bite irresistible.
- Salt + pepper to taste: Essential for balancing all the flavors.
- Chopped chives or grilled cheese croutons for topping: Adds a fresh green pop or crunchy indulgence to finish the dish.
How to Make Roasted Garlic Potato Soup Recipe
Step 1: Roast the Garlic
The magic begins with roasting the garlic to soften its sharpness and unlock its sweet, buttery flavor. Slice the top off the garlic head to expose those cloves, then drizzle with olive oil, seasoning lightly with salt and pepper. Wrapping the entire head in foil keeps the garlic moist as it slowly roasts at 375ºF for about 40-45 minutes. Once it’s tender and fragrant, let it cool before you squeeze out each golden clove. This step is foundational to making your Roasted Garlic Potato Soup Recipe unforgettable.
Step 2: Boil the Potatoes
While the garlic roasts, peel your russet potatoes and pop them into boiling water. This cooks them until tender, about 15 minutes, which sets the stage for their creamy texture once blended into the soup. After boiling, drain and let them cool slightly before cubing—this helps them blend evenly later without lumps.
Step 3: Sauté the Onions and Leeks
In a large Dutch oven, melt your butter over medium-high heat and add the chopped onions and thinly sliced leeks. Cook them until they turn translucent and soft, about 6-8 minutes. This slow softening develops the soup’s sweet and aromatic base, which is essential for the depth of flavor in this Roasted Garlic Potato Soup Recipe.
Step 4: Make the Soup Base
Reduce the heat to medium and stir in the flour, cooking for 60-90 seconds until it has a light golden hue—this subtle toasting prevents a raw flour taste and helps thicken the soup. Gradually whisk in 4 cups of broth, then pour in the milk and heavy cream. Add fresh thyme, some kosher salt, and pepper. Bring this mixture to a gentle boil before lowering to a simmer, allowing it to thicken for 2-3 minutes. This silky base carries the flavors of your soup perfectly.
Step 5: Blend and Finish
Add in the cooked potatoes, squeeze in the luscious roasted garlic, and stir in the freshly grated parmesan cheese. Use an immersion blender to blend everything until smooth and creamy—if you don’t have one, transfer the soup in batches to a regular blender. If it feels a bit too thick, simply add more broth up to 1 cup. Taste and adjust the seasoning with salt and pepper for the perfect balance. Now your Roasted Garlic Potato Soup Recipe is ready to serve!
How to Serve Roasted Garlic Potato Soup Recipe
Garnishes
Toppings make all the difference when serving this soup. Freshly chopped chives add a subtle oniony brightness and vibrant pop of green, balancing the creaminess wonderfully. For a more indulgent touch, sprinkle extra parmesan or serve with crispy Gruyère grilled cheese croutons, which bring a delightful crunch and cheesy depth—trust me, these little croutons take the soup to another level.
Side Dishes
This soup pairs beautifully with lighter sides that won’t compete but rather complement its richness. A crisp green salad with lemon vinaigrette provides freshness, while a crusty baguette or rustic bread invites you to swoosh up every last drop. If you’re feeling extra cozy, a simple mixed veggie sauté or roasted Brussels sprouts make a wholesome accompaniment.
Creative Ways to Present
Looking to wow guests? Serve the soup in hollowed-out mini bread bowls for edible elegance or drizzle a swirl of pesto or chili oil on top for a colorful flair. Adding a sprinkle of toasted nuts or seeds introduces an unexpected texture contrast. Whether it’s a casual family dinner or a special occasion, getting creative with presentation elevates this timeless Roasted Garlic Potato Soup Recipe to memorable heights.
Make Ahead and Storage
Storing Leftovers
This soup keeps wonderfully in the refrigerator for up to 3 days. Store it in an airtight container to maintain freshness and prevent it from absorbing other fridge odors. Before serving leftovers, give it a good stir as the soup may thicken; just add a splash of broth or milk to loosen it back up if needed.
Freezing
Roasted Garlic Potato Soup Recipe freezes well, making it a perfect meal prep option. Cool the soup completely before transferring into freezer-safe containers, leaving some space for expansion. It can be frozen for up to 2 months. When you’re ready to enjoy, thaw overnight in the refrigerator before reheating gently.
Reheating
Reheat your soup on the stovetop over low to medium heat, stirring frequently to prevent sticking or scorching. Add a splash of broth or cream if the soup appears too thick. Avoid boiling to keep the creamy texture silky smooth. Microwaving in shorter intervals also works if you’re in a hurry, stirring in between.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply use vegetable broth instead of chicken broth. The roasted garlic and parmesan provide plenty of umami, so you won’t miss the meat-based stock.
What’s the best way to roast garlic?
Roasting garlic wrapped in foil at 375ºF until soft and golden is ideal. Make sure the exposed garlic is drizzled with olive oil and seasoned lightly to enhance sweetness and avoid bitterness.
Can I use other types of potatoes?
Russet potatoes are the best for this recipe because of their high starch content, which creates a creamy texture. Yukon gold can work too but may produce a slightly less silky soup.
Is it necessary to blend the soup?
Blending is key to achieving that luxuriously smooth, creamy texture that defines this Roasted Garlic Potato Soup Recipe. If you prefer a chunkier soup, pulse briefly to leave some potato pieces intact.
Can I substitute heavy cream with something lighter?
Yes, you can swap heavy cream for half-and-half or additional whole milk to lighten the soup. Keep in mind it will be slightly less rich but still delicious.
Final Thoughts
There is something incredibly satisfying about crafting a homemade soup that feels both nourishing and special, and this Roasted Garlic Potato Soup Recipe hits all those notes with ease. The gentle sweetness from roasted garlic, the velvety potatoes, and the subtle layers of flavor make it a dish you’ll want to return to again and again. Give this recipe a try and share it with the ones you love — I promise it will warm hearts and bellies alike.
PrintRoasted Garlic Potato Soup Recipe
A creamy and luxurious Roasted Garlic Potato Soup that highlights the sweet, mellow flavor of roasted garlic combined with tender potatoes and a silky broth. This comforting soup is perfect for chilly days and is enhanced with parmesan cheese and fresh herbs for a rich and satisfying experience.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: American
Ingredients
Roasted Garlic
- 1 head of garlic, whole
- 1 teaspoon olive oil
- Salt and pepper, to taste
Soup Base
- 1¾ pounds russet potatoes, peeled
- 4 tablespoons salted butter
- 1 cup white onions, chopped
- 1 leek, cleaned and thinly sliced (whites and light greens)
- 3 tablespoons flour
- 4–5 cups low sodium chicken broth or vegetable broth
- 1 cup whole milk or 2%
- ¼ cup heavy cream
- ½ teaspoon fresh thyme or ¼ teaspoon dried thyme
- ¼ teaspoon kosher salt
- Salt and pepper, to taste
Finishing Touches
- ½ cup freshly grated parmesan cheese
- Chopped chives or Gruyère grilled cheese croutons for topping (optional)
Instructions
- Roast Garlic: Preheat the oven to 375ºF and position a rack in the center. Slice the top off the garlic head to expose the cloves, drizzle with olive oil, and season with salt and pepper. Wrap the garlic head tightly in foil and place on a baking sheet. Roast for 40-45 minutes until the garlic is soft and tender. Allow to cool before squeezing out the roasted cloves.
- Boil Potatoes: While the garlic roasts, bring a large pot of water to a boil. Add the peeled potatoes and cook until tender, about 15 minutes. Drain, cool slightly, then cut into cubes.
- Sauté Aromatics: In a large dutch oven, melt the butter over medium-high heat. Add the chopped onions and sliced leeks, sautéing for 6-8 minutes until softened and translucent.
- Prepare Soup Base: Lower heat to medium. Stir in the flour and cook for 60-90 seconds until it turns lightly golden, ensuring the raw flour taste is cooked out. Gradually add 4 cups of broth, milk, and cream while stirring. Add thyme, kosher salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer for 2-3 minutes until it thickens slightly.
- Add Potatoes and Garlic: Stir in the cubed potatoes, squeeze in the roasted garlic cloves, and add the grated parmesan cheese. Mix well to combine all the flavors.
- Blend Soup: Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth. If the soup is too thick, add additional broth (up to 1 cup) to reach desired consistency. Taste and adjust seasonings as needed.
- Serve: Ladle the soup into bowls and garnish with extra parmesan, chopped chives, or Gruyère grilled cheese croutons for added texture and flavor. Serve warm.
Notes
- Gruyère grilled cheese croutons make an excellent topping. Simply make grilled cheese sandwiches with Gruyère cheese, cool slightly, and cut into cubes before adding to the soup.
- You can substitute low sodium vegetable broth for chicken broth to keep the soup vegetarian.
- Adjust the consistency by adding more broth if you prefer a thinner soup.
- For a dairy-free version, use plant-based milk and omit heavy cream, or substitute with coconut cream.
