Creamy Roasted Garlic and Potato Soup

This creamy roasted garlic and potato soup is a warm, velvety blend of roasted garlic cloves and tender potatoes simmered together and pureed into the perfect comfort meal. It’s rich in flavor, surprisingly simple to make, and the kind of soup I reach for when I want something hearty and homemade.

Why I Love This Recipe

I love how roasting garlic transforms its flavor—it becomes mellow, slightly sweet, and so fragrant. Pair that with soft potatoes and a touch of cream, and I’ve got a cozy, satisfying bowl of soup that tastes way fancier than it really is. Whether I serve it as a main dish with crusty bread or a starter for dinner guests, it never fails to impress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Garlic bulbs
• Olive oil
• Unsalted butter
• Yellow onion
• Fresh thyme
• Russet potatoes
• Chicken or vegetable broth
• Heavy cream
• Salt
• Black pepper
• Fresh parsley (for garnish)
• Grated Parmesan cheese (optional, for serving)

Directions

1. I preheat the oven to 400°F (200°C). I slice the tops off the garlic bulbs to expose the cloves, drizzle them with olive oil, wrap them in foil, and roast for 40–45 minutes until golden and soft.

2. In a large pot, I melt the butter and sauté the chopped onion with thyme until the onion is translucent and fragrant.

3. I peel and dice the potatoes, then add them to the pot with the broth. I bring everything to a boil, reduce the heat, and simmer until the potatoes are fork-tender, about 15–20 minutes.

4. Once the garlic has cooled slightly, I squeeze the soft cloves out into the pot and discard the skins. I give everything a good stir.

5. I use an immersion blender to puree the soup right in the pot until smooth. If I want it ultra-silky, I blend it in batches in a blender and return it to the pot.

6. I stir in the cream, season with salt and pepper, and let it warm through on low heat without boiling.

7. I ladle the soup into bowls and top with parsley and Parmesan if I feel like going the extra mile.

Servings and Timing

This soup makes about 4 to 6 servings. From start to finish, it takes about 15 minutes to prep and 45 minutes to cook (most of that hands-off while the garlic roasts).

Variations

• Make it vegan: I swap the butter for more olive oil and use coconut milk or oat milk instead of cream.

• Switch up the herbs: Sometimes I use rosemary or sage in place of thyme for a different twist.

• Add some heat: A pinch of cayenne or crushed red pepper gives it a spicy kick.

• Thicker texture: I reduce the broth slightly or add a few more potatoes to make it extra thick and creamy.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When I reheat it, I do so gently on the stove, adding a splash of broth or water if it’s thickened too much. I avoid boiling it so the cream stays silky smooth. I don’t usually freeze this soup because the texture can change once thawed.

FAQs

How many garlic bulbs do I need?

I usually roast 2 large bulbs, but if I want a deeper flavor, I add a third. Roasted garlic is milder than raw, so it’s okay to go big.

Do I have to peel the potatoes?

I usually peel them for a smoother soup, but if I’m using thin-skinned potatoes or I want a more rustic feel, I leave the skins on.

Can I make this soup ahead of time?

Absolutely. I often make it a day ahead—just reheat it slowly and stir well before serving.

What’s the best way to blend the soup?

An immersion blender is easiest since I can blend right in the pot, but a standard blender works too. I just blend in batches and hold the lid down with a towel for safety.

Can I add other vegetables?

Yes, I sometimes toss in a parsnip, leek, or even cauliflower for extra layers of flavor.

Conclusion

This creamy roasted garlic and potato soup proves that simple ingredients can create something truly comforting and delicious. Whether I’m looking for a satisfying lunch or a starter that wows dinner guests, this soup always delivers. It’s warm, flavorful, and definitely one of my cold-weather favorites.

Creamy Roasted Garlic and Potato Soup

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• Author: Mary
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4-6 servings
• Category: Soup
• Method: Stovetop + Oven (for roasting garlic)
• Cuisine: American / European-Inspired
• Diet: Vegetarian

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Description

This Creamy Roasted Garlic and Potato Soup is a velvety, flavor-packed comfort dish made with slow-roasted garlic, tender potatoes, and a splash of cream. It’s the perfect homemade soup for cold days, cozy dinners, or elegant starters. Easy to prepare and rich in taste, this comforting soup will become a seasonal favorite.

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Ingredients

• 2 large garlic bulbs
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 medium yellow onion, chopped
• 1 teaspoon fresh thyme (or ½ teaspoon dried)
• 2 pounds Russet potatoes, peeled and diced
• 4 cups chicken or vegetable broth
• ¾ cup heavy cream
• Salt, to taste
• Black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (optional, for serving)

 

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Instructions

1. Preheat oven to 400°F (200°C). Slice the tops off garlic bulbs, drizzle with olive oil, wrap in foil, and roast for 40–45 minutes until golden and soft.
2. In a large pot, melt butter over medium heat. Add chopped onion and thyme; sauté until translucent and fragrant, about 5 minutes.
3. Add diced potatoes and broth to the pot. Bring to a boil, then reduce heat and simmer until potatoes are fork-tender, about 15–20 minutes.
4. Squeeze roasted garlic cloves into the pot and discard the skins. Stir to combine.
5. Use an immersion blender to blend the soup until smooth. For an extra silky texture, blend in batches using a blender.
6. Stir in heavy cream. Season with salt and black pepper. Warm through gently without boiling.
7. Serve hot, garnished with fresh parsley and Parmesan if desired.

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Notes

• Vegan option: Use olive oil instead of butter and replace heavy cream with coconut or oat milk.
• Add spice: A pinch of cayenne or red pepper flakes brings gentle heat.
• Change the herbs: Rosemary or sage can be swapped for thyme for a different flavor profile.
• Extra thickness: Reduce broth or add more potatoes to achieve a thicker consistency.
• Best not frozen due to cream—refrigerate and enjoy within 3 days.