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Roasted Garlic Potato Soup Recipe

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3.8 from 12 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Find it online: https://yumntasty.com/roasted-garlic-potato-soup-recipe/