Roasted Garlic Potato Soup

Why You’ll Love This Recipe

I love how roasting the garlic makes this soup irresistibly flavorful without being overpowering. The combination of tender russet potatoes, sweet caramelized garlic, and a touch of thyme creates a layered, luxurious taste. It’s the kind of soup that feels gourmet but is surprisingly easy to make. Plus, it’s perfect for any season—hearty enough for winter, yet light enough to enjoy year-round.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 head of garlic, whole

1 teaspoon olive oil

1¾ pounds russet potatoes, peeled

4 tablespoons salted butter

1 cup white onions, chopped

1 leek, cleaned and thinly sliced (whites and light greens only)

3 tablespoons flour

4-5 cups low sodium chicken broth (or vegetable broth)

1 cup whole milk (or 2%)

¼ cup heavy cream

½ teaspoon fresh thyme (or ¼ teaspoon dried thyme)

½ cup freshly grated parmesan cheese

Salt and pepper to taste

Chopped chives or grilled cheese croutons for topping (optional)

directions

Roast the Garlic: Preheat the oven to 375ºF. Slice the top off the garlic head to expose the cloves. Drizzle with olive oil and season with salt and pepper. Wrap in foil, place on a baking sheet, and roast for 40-45 minutes until soft. Let it cool, then squeeze the cloves out.

Boil the Potatoes: While the garlic is roasting, bring a large pot of water to a boil. Add the peeled potatoes and boil until tender, about 15 minutes. Drain, let cool slightly, and cube them.

Sauté Aromatics: In a large Dutch oven, melt the butter over medium-high heat. Add onions and leeks. Sauté for 6-8 minutes until soft and translucent.

Build the Soup Base: Lower the heat to medium. Add flour and cook for 60-90 seconds, stirring constantly, until lightly golden. Pour in 4 cups of broth, then add milk, cream, thyme, salt, and pepper. Let the soup come to a boil, then reduce to a simmer for 2-3 minutes to thicken.

Add Flavor and Blend: Stir in the cubed potatoes, roasted garlic (squeezed out), and parmesan cheese. Blend with an immersion blender until smooth, or carefully transfer to a regular blender in batches. If the soup is too thick, I add up to 1 more cup of broth.

Serve: I like to ladle the soup into bowls and top with extra parmesan, chopped chives, or grilled cheese croutons.

Servings and timing

Servings: 4 to 6
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Variations

For a vegetarian version, I use vegetable broth instead of chicken broth.

If I want a bolder garlic flavor, I double the roasted garlic and reduce the leeks.

I sometimes swap the parmesan for sharp white cheddar for a different cheesy depth.

For a lighter version, I reduce or skip the cream and use 2% milk entirely.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stovetop over medium-low heat, stirring often to maintain the creamy texture. If it thickens too much, I splash in a bit of broth or milk. This soup also freezes well—I freeze it in individual portions and thaw overnight in the fridge before reheating.

FAQs

How do I make this soup vegan?

I replace the butter with olive oil, use vegetable broth, skip the cream and cheese, and use plant-based milk. The soup stays creamy with blended potatoes.

Can I use Yukon Gold potatoes instead of russet?

Yes, I can. Yukon Golds give a slightly buttery flavor and make the soup even silkier. I sometimes mix both types for more complexity.

What’s the best way to blend hot soup safely?

If I’m not using an immersion blender, I let the soup cool slightly and blend in small batches in a traditional blender, leaving the lid slightly open and covered with a towel to let steam escape.

How can I make this soup thicker?

I reduce the broth slightly or simmer the soup longer after blending. Adding an extra potato also helps create a thicker consistency.

Can I prepare this soup ahead of time?

Absolutely. I often make it a day ahead—the flavors deepen overnight. I reheat it gently and stir well before serving.

Conclusion

This Roasted Garlic Potato Soup is pure comfort in a bowl. The slow-roasted garlic adds an incredible richness, while the potatoes bring velvety texture. It’s a dish I keep coming back to—simple to make, endlessly adaptable, and perfect for any cozy meal. Whether I’m serving it as a starter or making it the star of the table with grilled cheese croutons, it always impresses.

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