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.
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)
Instructions
- 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.
- In a large pot, melt butter over medium heat. Add chopped onion and thyme; sauté until translucent and fragrant, about 5 minutes.
- 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.
- Squeeze roasted garlic cloves into the pot and discard the skins. Stir to combine.
- Use an immersion blender to blend the soup until smooth. For an extra silky texture, blend in batches using a blender.
- Stir in heavy cream. Season with salt and black pepper. Warm through gently without boiling.
- Serve hot, garnished with fresh parsley and Parmesan if desired.
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.
