Creamy Roasted Garlic Potato Soup — A Comforting Twist

Potato soup becomes something special when you bring in the mellow sweetness of roasted garlic. This Roasted Garlic Potato Soup is rich, smooth, and full of deep flavor — perfect for cooler days or anytime you crave a cozy bowl.

Ingredients

• 1 whole head garlic
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced (fresh)
• 4 large potatoes, peeled and cubed
• 4 to 5 cups vegetable broth or stock
• Salt and freshly ground black pepper, to taste
• ½ cup cream or milk (or plant-based alternative)
• Fresh chives or parsley, chopped, for garnish

Instructions

1. Preheat your oven to 200 °C (≈ 400 °F). Slice off the top of the garlic head to expose the cloves, drizzle with olive oil, wrap it in foil, and roast for about 40 minutes until soft, golden, and fragrant.
2. In a large pot, warm olive oil over medium heat. Add the chopped onion and sauté until translucent (about 3 minutes).
3. Add the minced fresh garlic and cook briefly until fragrant (~30 seconds).
4. Add the cubed potatoes, stirring to coat with the aromatics.
5. Pour in the broth and bring to a simmer. Cook until potatoes are tender (≈ 15–20 minutes).
6. Once the garlic is roasted and cooled slightly, squeeze the softened cloves from their skins and add to the soup.
7. Use an immersion blender (or carefully transfer in batches) to purée until silky smooth.
8. Stir in cream (or alternative), season with salt and pepper, and gently warm through (do not boil).
9. Serve in bowls and garnish with chives, a swirl of olive oil, or extra roasted garlic bits.

Health Benefits & Notes

• Roasting garlic mellows its sharper bite and brings out caramelized sweetness and complexity.
• Potatoes provide potassium, fibre, and sustaining energy.
• Using broth and controlled cream adds richness without heaviness.
• This soup is flexible: skip or reduce cream, or use plant-based milk for a lighter version.
• Makes a lovely starter or main, especially alongside crusty bread or a green salad.

Variations & Tips

• Vegan version: Use plant-based milk (oat, cashew) and vegetable broth.
• Extra depth: Add a splash of white wine or a dash of smoked paprika.
• Texture options: Blend fully for a silken texture or leave some chunks for rustic character.
• Garnishes: Try croutons, crispy shallots, or fresh herbs.
• Storage: Keeps 3–4 days in the fridge. Reheat gently over low heat.

Conclusion

This roasted garlic potato soup elevates the familiar comfort of potato soup into something rich, nuanced, and deeply satisfying. It’s elegant enough for guests yet simple enough for weeknight dinners. Bookmark it — you’ll want it on rotation when the weather turns cozy.