If you are looking for a comforting, flavorful bowl that warms you right to your toes, this Roasted Garlic Potato Soup Recipe is exactly what you need. With its rich, creamy texture and the mellow sweetness of roasted garlic infused throughout, this soup takes humble basics like potatoes and garlic to a whole new level of deliciousness. It’s perfect for chilly nights or anytime you want to cozy up with something hearty and satisfying that feels like a warm hug in a bowl.
Ingredients You’ll Need
The magic of this Roasted Garlic Potato Soup Recipe lies in its simplicity. Each ingredient is thoughtfully chosen to bring depth, creaminess, and a hint of freshness. From silky olive oil to tender potatoes and fragrant fresh parsley, these essentials come together to create a soup that’s both rustic and elegant.
- 1 small onion, small dice: Adds sweetness and a gentle savory base when sautéed.
- 2 tablespoons extra virgin olive oil: Provides richness and brings out the flavors of the veggies.
- 4 garlic cloves, minced fresh: Delivers a punchy garlic flavor that complements the roasted garlic.
- 1 teaspoon salt, divided: Essential for balancing flavors and enhancing the natural taste of the potatoes and garlic.
- 4 cups vegetable broth: The flavorful liquid foundation for the soup’s body and depth.
- 4 large potatoes, peeled and chunked: The soul of the soup, giving it creaminess and substance.
- 1 large head of roasted garlic: Sweet, mellow, and aromatic, it transforms the soup with its silky flavor.
- 1 tablespoon fresh parsley, chopped: Adds a fresh, herbaceous note and a pop of color.
- 1/4 teaspoon freshly ground pepper: A subtle warmth that balances the flavors beautifully.
How to Make Roasted Garlic Potato Soup Recipe
Step 1: Sauté the Onion and Garlic
Start by heating your olive oil in a large pot over medium heat. Once shimmering, add the diced onion and a pinch of salt to coax out their natural sweetness. Stir and cook gently until the onions become tender and translucent, about 8 minutes. Next, toss in the minced fresh garlic and cook for just another minute until fragrant—this forms the aromatic base of the soup.
Step 2: Add Broth and Bring to a Boil
Pour in the vegetable broth and bring the mixture up to a gentle boil. This is when the real melding of flavors begins to happen, with the savory broth combining beautifully with the sautéed onion and garlic.
Step 3: Cook the Potatoes and Season
Add the peeled, chunky potatoes to the pot along with fresh parsley, freshly ground pepper, and the rest of your salt. Bring everything back to a boil, then reduce the heat to simmer. Leave it to cook gently until the potatoes are fork-tender and ready to melt in your mouth—about 15 minutes.
Step 4: Incorporate the Roasted Garlic
Once your potatoes are tender, stir in the roasted garlic cloves. You can choose to smash them into the soup for a creamy garlic infusion or leave them whole for little bursts of mellow sweetness. This step truly elevates the soup from simple to spectacular.
Step 5: Thicken the Soup
For a luxuriously creamy texture, remove about a cup of cooked potatoes and mash them with a fork, then stir them back into the pot. Alternatively, use an immersion blender for a partially blended, chunky texture. This thickness makes every spoonful feel rich and comforting without adding cream.
How to Serve Roasted Garlic Potato Soup Recipe
Garnishes
To finish your Roasted Garlic Potato Soup Recipe beautifully, consider topping it with crunchy croutons for texture, a sprinkle of shredded cheese for extra richness, or a handful of chopped fresh parsley to brighten the flavors. These simple garnishes make each spoonful an inviting experience.
Side Dishes
This soup shines as a standalone meal but pairs wonderfully with crisp green salads, crusty artisan bread, or a cheesy garlic toast. These sides are perfect for dipping and help round out your meal with complementary flavors and textures.
Creative Ways to Present
For dinner parties, serve the soup in rustic bread bowls for an edible container that amps up the handcrafted feel. Alternatively, drizzle a swirl of olive oil or a dollop of sour cream on top for a touch of elegance. Adding a sprinkle of smoked paprika or chili flakes can give it a gentle kick, showing off your personal flair.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover Roasted Garlic Potato Soup Recipe in an airtight container in the refrigerator for up to three days. The flavors tend to deepen overnight, making reheated servings even better than the first!
Freezing
This soup freezes wonderfully. Let it cool completely before transferring into freezer-safe containers. It should maintain its delicious flavor for up to three months, making it a perfect make-ahead meal for busy days.
Reheating
Reheat your soup gently on the stovetop over low to medium heat, stirring occasionally until warmed through. If it thickens too much, add a splash of broth or water to loosen it back up to that perfect creamy consistency.
FAQs
Can I use chicken broth instead of vegetable broth?
Absolutely! Using chicken broth will add a different layer of richness and flavor, making the soup a heartier option if you’re not keeping it vegetarian.
How do I roast garlic quickly if I’m short on time?
You can roast garlic in a microwave by placing peeled cloves in a microwave-safe dish, covering it loosely, and microwaving in 30-second bursts until soft. However, roasting in the oven brings out the best sweetness and caramelization.
Is it possible to make this soup vegan?
Yes, this Roasted Garlic Potato Soup Recipe is naturally vegan as long as you stick to vegetable broth and avoid garnishes like cheese or sour cream.
Can I add other vegetables to the soup?
Definitely! Carrots, celery, or leeks work beautifully alongside potatoes to add more depth and nutrition to the soup without overwhelming the roasted garlic flavor.
What’s the secret to perfectly roasting garlic?
Wrap the garlic head tightly in foil with a drizzle of olive oil, roast at 400°F until soft and golden (about 30-40 minutes), and let it cool before squeezing out the cloves. This method ensures the garlic becomes sweet, mellow, and creamy—not harsh or bitter.
Final Thoughts
This Roasted Garlic Potato Soup Recipe is one of those special dishes that feels both nostalgic and fresh. Its simplicity is its strength, and every spoonful reminds you why comforting homemade soups are truly soul food. I encourage you to give this recipe a try—you’ll find it’s not just a meal but a warm memory waiting to be made in your kitchen.
Print
Roasted Garlic Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Roasted Garlic Potato Soup combines simple, wholesome ingredients like fresh parsley, chunky potatoes, and sweet roasted garlic to create a comforting and flavorful meal perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 small onion, small dice
- 2 tablespoons extra virgin olive oil
- 4 garlic cloves, minced, fresh
- 1 teaspoon salt, divided
- 4 cups vegetable broth
- 4 large potatoes, peeled and cut into big chunks
- 1 large head of roasted garlic
- 1 tablespoon fresh parsley, chopped
- 1/4 teaspoon freshly ground pepper
Instructions
- Sauté Onion and Garlic: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until softened and translucent, about 8 minutes. Add 1/2 teaspoon of salt and the minced fresh garlic, and cook for another minute until fragrant.
- Add Broth and Boil: Pour in the vegetable broth and bring the liquid to a boil over medium-high heat.
- Cook Potatoes and Season: Add the potato chunks, chopped parsley, freshly ground pepper, and the remaining 1/2 teaspoon of salt. Return the soup to a boil, then reduce heat to a simmer. Cook until the potatoes are tender when pierced with a fork.
- Add Roasted Garlic: Add the roasted garlic cloves to the pot. You may smash them or leave them whole, depending on your texture preference.
- Thicken Soup: To thicken the soup, carefully remove about 1 cup of the cooked potatoes and place them in a bowl. Mash the potatoes with a fork until smooth, then stir the mashed potatoes back into the soup. Alternatively, use an immersion blender to partially blend some of the potatoes in the soup for a creamier texture.
- Serve and Garnish: Ladle the soup into bowls and garnish with a sprinkling of croutons, extra chopped parsley, or shredded cheese if desired. Serve warm and enjoy.
Notes
- To roast garlic in the oven: Preheat oven to 400°F. Prepare an 8 x 12 inch sheet of aluminum foil and an 8 x 12 inch sheet of parchment paper. Remove a couple layers of dry skin from the garlic bulb, leaving 1-2 layers intact. Cut about 1/4 inch off the top of the bulb to expose the cloves. Place the garlic bulb on the parchment paper cut side up, drizzle with 1 teaspoon olive oil, and sprinkle with salt and pepper. Wrap the garlic tightly in the parchment and foil. Roast for 30-40 minutes until soft and fragrant. Let cool before using.
- If sensitive to fresh garlic, reduce fresh garlic cloves to 1 or 2, or omit entirely and rely on roasted garlic for a milder flavor.
- Add vegetables like sliced celery or large chunks of carrot with the potatoes for extra nutrition and flavor.
- For a thicker soup, mix 1-2 tablespoons of corn starch or all-purpose flour with a few scoops of hot broth, then stir the mixture back into the soup and cook until thickened.
- Roasted garlic cloves can be left whole or mashed before adding; adjust garlic quantity up to 6 fresh cloves and 2 heads of roasted garlic if you prefer a stronger garlic flavor and tolerate it well.
