There’s something magical about the aroma of garlic slowly roasting in the oven—it fills the whole kitchen with this deep, comforting smell that instantly makes you feel at home. This Roasted Garlic Potato Soup is more than just a warm bowl of comfort food—it’s a reminder of chilly evenings, thick socks, and that feeling of settling in as the seasons change. It’s the kind of dish that takes you back to the basics of cozy living: simple, hearty ingredients coming together to create something unexpectedly rich and soul-soothing.
For me, roasted garlic soup is one of those go-to recipes when I want to feel nourished without spending hours over the stove. It’s creamy without being heavy, loaded with flavor without being complicated. And best of all, it uses ingredients you likely already have on hand.
The idea of roasting garlic might seem fancy, but trust me—once you’ve tried it, you’ll be hooked. It softens the sharpness of garlic, turning it mellow and almost sweet, which blends beautifully with the creaminess of the potatoes. Add a little butter, a splash of cream, and a few pantry staples, and you’ve got yourself a soup that tastes like it simmered all day—even though it comes together in under an hour.
This recipe is perfect for those “stay-in” nights, when you’re craving something warm and hearty, but don’t want anything too fussy. Whether you’re curled up with a book, serving it as a starter at a dinner party, or just feeding a hungry bunch on a cold night, this roasted garlic potato soup fits the bill.
Why You’ll Love This Recipe:
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Cozy and comforting: The ultimate feel-good food.
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Simple ingredients: Nothing fancy—just pantry and fridge staples.
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Big flavor, minimal effort: Roasted garlic adds rich depth.
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Make-ahead friendly: Tastes even better the next day!
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Customizable: Add toppings or pair with your favorite crusty bread.
INGREDIENTS YOU’LL NEED:
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1 large head of garlic
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2 tablespoons olive oil, divided
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2 tablespoons unsalted butter
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1 small yellow onion, chopped
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3 medium russet potatoes, peeled and diced
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3 cups vegetable broth
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1/2 cup heavy cream
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1/2 teaspoon dried thyme
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1/2 teaspoon dried parsley
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1/2 teaspoon salt (plus more to taste)
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1/4 teaspoon ground black pepper
HOW TO MAKE ROASTED GARLIC POTATO SOUP:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Roast the Garlic
Start by preheating your oven to 400°F (200°C). Take your whole head of garlic and slice off the top—just enough to expose the tops of the cloves. Place it on a small piece of foil, drizzle it with 1 tablespoon of olive oil, then wrap it up snugly like a little gift. Roast it in the oven for 40 minutes. By the time it’s done, your kitchen will smell incredible. The cloves will be golden, soft, and buttery. Let it cool before squeezing the cloves out—they should pop right out like magic.
Step 2: Cook the Base
While the garlic roasts, heat the remaining tablespoon of olive oil and butter in a large pot over medium heat. Once melted, add your chopped onions and cook until they’re translucent and soft—about 5–7 minutes. You don’t want them browned, just sweet and tender.
Step 3: Add the Potatoes and Broth
Toss in your diced potatoes and give everything a good stir so they’re coated in that buttery onion goodness. Pour in the vegetable broth, add your dried herbs, salt, and pepper, and bring it all to a gentle boil. Reduce the heat and let it simmer until the potatoes are fork-tender—usually around 15–20 minutes.
Step 4: Blend Until Creamy
Now it’s time to add that roasted garlic! Squeeze all the cloves into the soup and give it a quick stir. Using an immersion blender, blend the soup directly in the pot until it’s smooth and creamy. (If you don’t have an immersion blender, you can carefully transfer it to a blender in batches—just be sure to let it cool slightly and don’t overfill.)
Step 5: Add Creamy Goodness
Stir in the heavy cream and let the soup heat through for a few more minutes. Taste and adjust seasoning as needed. Serve hot, garnished with herbs, shredded cheese, or a swirl of cream if you’re feeling fancy.
HELPFUL TIPS:
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Roast garlic ahead of time: You can store roasted garlic in the fridge for up to a week—great for soups, spreads, or adding to mashed potatoes.
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Want it chunkier? Don’t blend all the way—pulse a few times to leave bits of potato.
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Extra creamy: For an even richer texture, add a dollop of sour cream or plain Greek yogurt before serving.
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Add texture: Crispy croutons or a sprinkle of turkey bacon bits give it a little crunch.
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Make it a meal: Pair with a grilled cheese sandwich or a slice of warm, buttered bread.
DETAILS:
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Prep Time: 10 minutes
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Cook Time: 40 minutes
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Total Time: 50 minutes
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Yield: 4 servings
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Category: Soup
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Method: Stovetop + Oven (for garlic)
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Cuisine: American
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Diet: Vegetarian
NOTES:
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Feel free to use any kind of potato you have on hand—Yukon Golds work beautifully too.
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If you prefer a thinner soup, add more broth or a splash of milk at the end.
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This soup stores well and actually tastes better the next day as the flavors deepen.
NUTRITIONAL INFORMATION: (Estimated per serving)
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Calories: 220
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Carbohydrates: 30g
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Protein: 4g
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Fat: 10g
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Saturated Fat: 5g
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Fiber: 3g
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Sugar: 2g
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Sodium: 620mg
FREQUENTLY ASKED QUESTIONS:
Can I make this dairy-free?
Absolutely! Swap the butter for olive oil and use coconut milk or any unsweetened plant-based cream alternative.
Can I freeze this soup?
Yes! Let it cool completely, then store it in an airtight container for up to 3 months. Reheat gently on the stove, adding a bit of broth or milk to thin it out if needed.
Can I use leftover mashed potatoes?
Sure! Stir them in during the blending step for an extra creamy twist—just adjust the broth accordingly.
STORAGE INSTRUCTIONS:
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. You may need to add a splash of broth or milk to loosen it up.
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CONCLUSION
There’s nothing quite like curling up with a bowl of this roasted garlic potato soup—it’s simple, satisfying, and full of deep, rich flavor from the roasted garlic. Whether you’re looking to impress guests with a comforting starter or just want something warm and easy for dinner, this soup hits the spot every time. It’s the kind of recipe that becomes part of your regular rotation—not just because it’s delicious, but because it makes you feel good. So go ahead, grab a spoon, and enjoy a little bowl of cozy.
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Roasted Garlic Potato Soup
Description
There’s something magical about the aroma of garlic slowly roasting in the oven—it fills the whole kitchen with this deep, comforting smell that instantly makes you feel at home. This Roasted Garlic Potato Soup is more than just a warm bowl of comfort food—it’s a reminder of chilly evenings, thick socks, and that feeling of settling in as the seasons change. It’s the kind of dish that takes you back to the basics of cozy living: simple, hearty ingredients coming together to create something unexpectedly rich and soul-soothing.
For me, roasted garlic soup is one of those go-to recipes when I want to feel nourished without spending hours over the stove. It’s creamy without being heavy, loaded with flavor without being complicated. And best of all, it uses ingredients you likely already have on hand.
The idea of roasting garlic might seem fancy, but trust me—once you’ve tried it, you’ll be hooked. It softens the sharpness of garlic, turning it mellow and almost sweet, which blends beautifully with the creaminess of the potatoes. Add a little butter, a splash of cream, and a few pantry staples, and you’ve got yourself a soup that tastes like it simmered all day—even though it comes together in under an hour.
This recipe is perfect for those “stay-in” nights, when you’re craving something warm and hearty, but don’t want anything too fussy. Whether you’re curled up with a book, serving it as a starter at a dinner party, or just feeding a hungry bunch on a cold night, this roasted garlic potato soup fits the bill.
Ingredients
1 large head of garlic
2 tablespoons olive oil, divided
2 tablespoons unsalted butter
1 small yellow onion, chopped
3 medium russet potatoes, peeled and diced
3 cups vegetable broth
1/2 cup heavy cream
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/2 teaspoon salt (plus more to taste)
1/4 teaspoon ground black pepper
Instructions
Step 1: Roast the Garlic
Start by preheating your oven to 400°F (200°C). Take your whole head of garlic and slice off the top—just enough to expose the tops of the cloves. Place it on a small piece of foil, drizzle it with 1 tablespoon of olive oil, then wrap it up snugly like a little gift. Roast it in the oven for 40 minutes. By the time it’s done, your kitchen will smell incredible. The cloves will be golden, soft, and buttery. Let it cool before squeezing the cloves out—they should pop right out like magic.
Step 2: Cook the Base
While the garlic roasts, heat the remaining tablespoon of olive oil and butter in a large pot over medium heat. Once melted, add your chopped onions and cook until they’re translucent and soft—about 5–7 minutes. You don’t want them browned, just sweet and tender.
Step 3: Add the Potatoes and Broth
Toss in your diced potatoes and give everything a good stir so they’re coated in that buttery onion goodness. Pour in the vegetable broth, add your dried herbs, salt, and pepper, and bring it all to a gentle boil. Reduce the heat and let it simmer until the potatoes are fork-tender—usually around 15–20 minutes.
Step 4: Blend Until Creamy
Now it’s time to add that roasted garlic! Squeeze all the cloves into the soup and give it a quick stir. Using an immersion blender, blend the soup directly in the pot until it’s smooth and creamy. (If you don’t have an immersion blender, you can carefully transfer it to a blender in batches—just be sure to let it cool slightly and don’t overfill.)
Step 5: Add Creamy Goodness
Stir in the heavy cream and let the soup heat through for a few more minutes. Taste and adjust seasoning as needed. Serve hot, garnished with herbs, shredded cheese, or a swirl of cream if you’re feeling fancy.
Notes
-
Feel free to use any kind of potato you have on hand—Yukon Golds work beautifully too.
-
If you prefer a thinner soup, add more broth or a splash of milk at the end.
-
This soup stores well and actually tastes better the next day as the flavors deepen.