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