Quick Facts
Time: 55 minutes • Yield: 4 bowls • Skill: Easy • Method: One-pot stovetop + blender • Diet: Vegetarian, GF; vegan option
Introduction
Potato soup is what you reach for when a long day asks for something gentle, warm, and deeply satisfying. Here, slow-roasted garlic melts into tender potatoes, creating a velvety purée that tastes like comfort with a little polish. The flavor is mellow and rounded—sweet roasted garlic, buttery potatoes, and a finishing drizzle of olive oil—while the texture is lush enough to feel special. It’s perfect for weeknights, for feeding a mixed-diet crowd, and for make-ahead lunches that reheat beautifully without fuss. If you’re craving a bowl that’s simple, affordable, and quietly impressive, this one-pot recipe is the move.
Keep the comfort going with our reader-favorite potato soup recipes.
Why You’ll Love It
- Weeknight-easy: Clear timing, minimal prep, one pot and a blender.
- Flexible: Swap stock, dairy, and toppings to match your fridge.
- Balanced flavor: Sweet roasted garlic + pepper + a hint of acidity.
- Great leftovers: Thickens slightly and reheats like a dream.
Potato Soup — Roasted Garlic, Velvety, Weeknight-Ready
- Total Time: 55 minutes
- Yield: 4 bowls
- Diet: Vegetarian
Description
A cozy, velvety potato soup where jammy roasted garlic melts into tender Yukon Golds. It’s weeknight-easy, blender-smooth, and finishes bright with a touch of lemon and olive oil. Vegetarian, naturally gluten-free, with an easy dairy-free option.
Ingredients
2 whole heads garlic
2 tbsp extra-virgin olive oil, plus more to finish
1 medium yellow onion, diced
2 lb Yukon Gold potatoes, peeled and cut into 1-inch chunks
4 cups low-sodium vegetable stock (or light chicken-style vegetable stock)
1 bay leaf
½ tsp fine sea salt, plus more to taste
¼ tsp freshly ground black pepper, plus more to finish
½ cup milk or half-and-half (see vegan option)
1–2 tsp lemon juice or white wine vinegar, to brighten
Toppings: olive-oil croutons, snipped chives, thyme leaves, cracked pepper
What each ingredient does (quick):
Garlic: caramelized sweetness • Onion: savory base • Potatoes: body/creaminess • Stock: seasons/thins • Bay: herbal warmth • Salt/Pepper: balance • Milk/half-and-half: silk • Lemon/Vinegar: lift • Olive oil: gloss/aroma.
Must-have: potatoes, garlic, stock. Flexible: dairy & toppings.
Instructions
Roast garlic (sweetness): Heat oven to 400°F (200°C). Slice tops off garlic heads, drizzle each with 1 tsp oil, wrap in foil, roast 30–35 min until caramel-soft. Cool; squeeze out cloves.
Base (flavor): In a 4–6 qt pot over medium heat, warm 1 tbsp oil. Add onion + pinch salt; sauté 4–5 min until translucent and glossy.
Potatoes & aromatics: Stir in potatoes, roasted garlic, bay leaf, salt, pepper; cook 1 min.
Simmer: Add stock; bring to a gentle boil, then lively simmer 15–18 min until potatoes are fork-tender.
Blend: Remove bay leaf. Blend with an immersion blender until silky (or in batches in a vented countertop blender). For chunkier soup, reserve 1 cup potatoes before blending and fold back in.
Finish & balance: Off heat, stir in milk or half-and-half. Add lemon juice ½ tsp at a time until flavors pop. Adjust salt/pepper.
Serve: Ladle into bowls; top with croutons, chives, thyme, cracked pepper, and a light olive-oil drizzle. Rest 2 min so toppings warm but stay crisp.
Doneness cues: Potatoes crush easily; purée looks glossy and ribbons.
Notes
Substitutions: Leeks/shallots for onion; water + bouillon works; oat or cashew milk for dairy-free; evaporated milk or plain yogurt (off heat) for extra creaminess.
Texture control: Blend fully for silky or ¾ for “mashed potato soup” vibe.
Protein add-in: Stir in white beans.
Make-ahead: Roast garlic up to 2 days ahead. Chill soup within 2 hours; keeps 3–4 days. Freeze up to 3 months before adding dairy; add dairy after reheating.
Reheating: Warm gently; loosen with stock/water; refresh with a few drops of lemon.
Lighten: Use 1 tbsp oil total; skip dairy; add herbs/extra lemon (or simmer some cauliflower).
Creamier: Blend fully; add ¼–½ cup half-and-half or tempered yogurt.
Troubleshooting:
Too salty? Splash of stock/water + lemon.
Too bland? Add salt in pinches, then acid; finish with pepper/herbs.
Too thin? Simmer 3–5 min or blend more.
Too thick? Whisk in warm stock.
Gluey? Don’t overcook/blend high-starch potatoes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: soup recipes
- Method: One-pot stovetop + blender
- Cuisine: American
Ingredients
- 2 whole heads garlic
- 2 tbsp extra-virgin olive oil, plus more to finish
- 1 medium yellow onion, diced
- 2 lb Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 4 cups low-sodium vegetable stock (or light chicken-style vegetable stock)
- 1 bay leaf
- ½ tsp fine sea salt, plus more to taste
- ¼ tsp freshly ground black pepper, plus more to finish
- ½ cup milk or half-and-half (see vegan option below)
- 1–2 tsp lemon juice or white wine vinegar, to brighten
- Toppings: olive-oil croutons, snipped chives, thyme leaves, cracked pepper
What each ingredient does:
Garlic heads: caramelized sweetness; Onion: savory backbone; Potatoes: body and creaminess; Stock: seasons and thins; Bay leaf: herbal warmth; Salt/Pepper: balance; Milk/half-and-half: silkiness; Lemon/Vinegar: lift; Olive oil: gloss and aroma.
Must-have vs. flexible: Potatoes, garlic, and stock are must-haves. Dairy and toppings are flexible.
Pro tip: Use low-sodium stock so you can season perfectly at the end.
Substitutions & Swaps
- Aromatics: Use leeks or shallots in place of onion.
- Liquid: Any vegetable stock works; water + bouillon also fine.
- Dairy/Fats: Swap milk for evaporated milk or plain yogurt off heat; for dairy-free, use unsweetened oat or cashew milk.
- Texture: For “Mashed Potato Soup” vibes, blend only ¾ of the pot and fold in some chunks.
- Protein add-ins: Stir in white beans for body and protein without changing flavor.
- Budget/time savers: Use pre-peeled potatoes or frozen diced potatoes; store-bought croutons are fine.
Equipment Notes
A heavy 4- to 6-quart pot or Dutch oven keeps heat even. An immersion blender is the tidiest tool, but a countertop blender yields the silkiest texture—blend in batches and vent the lid. A small sheet pan is handy for roasting garlic. Parchment under the garlic keeps cleanup simple.
Step-by-Step
- Roast the garlic (build sweetness): Heat oven to 400°F (200°C). Slice the tops off garlic heads to expose cloves, drizzle with 1 tsp oil each, wrap in foil, and roast 30–35 minutes until caramel-soft. Cool slightly, then squeeze out the cloves.
- Start the base (stack flavor): In the pot over medium heat, warm 1 tbsp oil. Add onion and a pinch of salt. Sauté 4–5 minutes until translucent; edges should look glossy, not browned.
- Add potatoes & aromatics (even cooking): Stir in potatoes, roasted garlic, bay leaf, salt, and pepper. Cook 1 minute to coat in oil and aromatics.
- Simmer (tender but not mush): Pour in stock. Bring to a gentle boil, then reduce to a lively simmer. Cook 15–18 minutes, until potatoes are fork-tender but still hold shape.
- Blend (control the texture): Remove bay leaf. Blend with an immersion blender until silky. For chunkier soup, reserve a cup of potatoes before blending, then fold them back in.
- Finish (balance): Stir in milk or half-and-half off heat. Add lemon juice ½ tsp at a time until flavors pop. Taste; adjust salt and pepper.
- Serve (contrast): Ladle into bowls. Top with croutons, chives, thyme, a few cracks of pepper, and a light olive oil drizzle. Rest 2 minutes so toppings warm but stay crisp.
Doneness cues: Potatoes crush easily with a fork; purée looks glossy and ribbons back into the pot.
Make-Ahead, Storage & Reheating
Roast the garlic up to 2 days ahead; keep cloves refrigerated and covered in oil. Chill cooked soup within 2 hours. Store 3–4 days in the fridge. Freeze up to 3 months before adding dairy; thaw overnight and reheat gently, then stir in dairy fresh. Reheat on low, adding a splash of stock or water to loosen; brighten with a few drops of lemon before serving.
How to Lighten / Make It Creamy
Lighten: Use 1 tbsp olive oil total and skip dairy; finish with extra lemon and herbs. Stir in cauliflower florets during simmering for body without richness.
Creamy: Blend fully and add ¼–½ cup half-and-half or a spoon of plain yogurt off heat. If using yogurt, temper with a ladle of hot soup first to prevent curdling.
Toppings, Garnishes & Finishes
Crunch: Olive-oil croutons, toasted pumpkin seeds, crispy shallots.
Fresh: Chives, parsley, thyme, or scallions.
Tang/Heat: Lemon zest, cider vinegar, chili flakes, or chili oil.
A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Serve with crusty bread, warm flatbread, or a simple arugula salad with lemon and olive oil. For heartier nights, pair with a grain bowl or roasted vegetables. Sparkling water with citrus keeps the palate fresh.
Scaling the Recipe
To double, use an 8-quart pot and extend simmering by 3–5 minutes; blend in batches to avoid overfilling. To halve, keep the same simmer time—potatoes still need to tenderize. Spread large batches in shallow containers to cool quickly.
Nutrition & Dietary Notes
Naturally gluten-free and vegetarian. Potatoes offer potassium and fiber; olive oil provides heart-friendly fats. For dairy-free, use oat or cashew milk and skip yogurt or cream.
Troubleshooting
- Too salty? Add a splash of water/stock and lemon; finish with more potatoes next time.
- Too bland? Add salt a pinch at a time, then lemon for lift; finish with pepper and herbs.
- Too thin? Simmer uncovered 3–5 minutes or blend a few ladles more.
- Too thick? Whisk in warm stock in small splashes.
- Gluey texture? Blend less and avoid high-starch potatoes cooked to mush.
FAQs
Can I use frozen or precut potatoes? Yes—frozen diced potatoes work; simmer straight from frozen.
What are the best potato types? Yukon Gold for creamy; russet for extra body.
How do I keep it from tasting flat? Finish with acid (lemon) and enough salt; garnish with fresh herbs.
Can I make it dairy-free/gluten-free? It’s GF as written; for DF, use oat/cashew milk and olive oil.
How long does it keep/freeze? 3–4 days chilled; up to 3 months frozen without dairy.
Variations
- Lemony Herb: Add zest of 1 lemon and extra dill/parsley at the end.
- Spicy Chipotle: Blend in 1 tsp chipotle in adobo; balance with a drizzle of honey and lime.
- Creamy Parmesan: Stir in ½ cup finely grated Parmesan and a splash of cream.
Chef Notes / Test Kitchen Tips
Salt in stages—onions, simmer, then after adding acid. Roast the garlic until the cloves are truly jammy; pale cloves taste sharp. The soup hits a sweet spot around 18–22 minutes of simmering, when potatoes are tender and the broth is flavorful but bright.
Conclusion
This roasted garlic potato soup brings weeknight simplicity and restaurant-style texture together in one cozy bowl. It keeps well for 3–4 days, so tomorrow’s lunch is already handled. If you make it, leave a comment with your favorite garnish or tag your bowl—can’t wait to see your spin.
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