This roasted garlic potato soup is creamy and full of flavor! It’s like a warm hug in a bowl, perfect for cozy nights. Plus, the roasted garlic adds a tasty twist!
Honestly, I can’t get enough of this soup. It’s simple to make and a great way to enjoy garlic without overpowering flavors. I love serving it with some crunchy bread for dipping!
Key Ingredients & Substitutions
Garlic: Roasting the garlic is the star here. It turns sweet and soft, bringing a lovely depth of flavor. If you’re out of fresh garlic, you can use garlic powder, but fresh is best for taste!
Potatoes: Russet potatoes work great for their creaminess when blended. If you need a quicker-cooking option, try Yukon Gold potatoes. They have a buttery flavor and can create a similar texture.
Milk or Cream: I love whole milk for a richer soup, but you can swap it with 2% milk or even a non-dairy milk like almond or oat milk for a lighter version. Just make sure it’s unsweetened!
Broth: Using homemade chicken or vegetable broth makes the soup more flavorful. If you don’t have either, store-bought is perfectly fine!
Croutons: You can get creative! Instead of traditional bread, consider using leftover baguette or even pita chips for those crunchy chunks on top!
How Do You Get the Creamiest Texture in Your Soup?
Achieving that velvety, creamy texture is crucial in this soup. Here are some tips:
- When blending, do it in batches if you’re using a standard blender to avoid overflow. An immersion blender is my go-to for easy cleanup.
- Make sure your potatoes are fully cooked and soft before blending. This ensures a smooth consistency.
- After blending, stir in the milk or cream gently to maintain the creaminess, but avoid boiling the soup again.
Following these steps will help you achieve a rich, creamy soup that warms your heart!
Roasted Garlic Potato Soup
Ingredients You’ll Need:
For the Soup:
- 1 large head of garlic
- 2 tablespoons olive oil, divided
- 1 medium onion, chopped
- 4 large russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup whole milk or cream
- Salt and freshly ground black pepper, to taste
- 1 teaspoon fresh thyme leaves (plus extra for garnish)
For the Croutons:
- 2 cups crusty bread cubes
- Optional: 2 tablespoons unsalted butter (for croutons)
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time and around 1 hour total, including the time it takes to roast the garlic. It’s mostly hands-off time while the soup simmers, so you can relax!
Step-by-Step Instructions:
1. Roast the Garlic:
First, preheat your oven to 400°F (200°C). Take the head of garlic and slice off the top to expose the cloves. Drizzle with 1 tablespoon of olive oil, wrap it in foil, and roast it in the oven for 35-40 minutes until it’s soft and fragrant. Let it cool a bit, then squeeze out the roasted garlic cloves and set them aside.
2. Sauté the Onions:
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and soft.
3. Combine Ingredients:
Add the diced potatoes, the roasted garlic you set aside, and the fresh thyme leaves to the pot. Stir everything together until well mixed!
4. Simmer the Soup:
Next, pour in the broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and let it cook for about 20 minutes, or until the potatoes are tender.
5. Make the Croutons:
While your soup is cooking, prepare the croutons! In a separate skillet over medium heat, melt 2 tablespoons of butter or add a bit more olive oil. Add the bread cubes and cook them, stirring occasionally until they’re golden and crispy. Set them aside for later!
6. Blend the Soup:
Once the potatoes are tender, use an immersion blender to puree the soup until it’s smooth and creamy. If you don’t have an immersion blender, you can carefully blend the soup in batches in a standard blender.
7. Add Milk and Season:
After blending, stir in the milk or cream. Season the soup with salt and pepper to taste. Heat it through, but be careful not to let it boil again!
8. Serve:
Now it’s time to ladle the delicious soup into bowls! Drizzle a little olive oil on top, sprinkle with the crispy croutons, and add a few extra thyme leaves for garnish.
9. Enjoy:
Serve the soup warm and enjoy every creamy, comforting bite, enhanced by the roasted garlic and topped with crunchy croutons. Perfect for any occasion!
This soup is truly a crowd-pleaser, bringing warmth and happiness to your table!
Can I Use Different Types of Potatoes?
Absolutely! While russet potatoes are great for creaminess, you can also use Yukon Gold potatoes, which will give a buttery flavor and smooth texture. Just be sure to peel and dice them similarly to ensure even cooking.
What If I Don’t Have Roasted Garlic?
If you don’t have roasted garlic on hand, you can use fresh garlic cloves instead. Sauté about 4-5 minced garlic cloves with the onions until fragrant. However, keep in mind that the flavor will be stronger and not as sweet as roasted garlic.
How Should I Store Leftover Soup?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat or in the microwave until heated through. You may need to add a little extra milk to maintain creaminess.
Can I Freeze This Soup?
Yes, you can freeze the soup! Allow it to cool completely, then transfer it to freezer-safe containers. It will keep well for about 2-3 months. Thaw in the fridge overnight before reheating, and remember to stir in some fresh milk or cream to restore its creamy texture!
