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Roasted Garlic Potato Soup

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A creamy and comforting Roasted Garlic Potato Soup featuring mellow, caramelized garlic blended with velvety potatoes, aromatic leeks, and savory parmesan cheese. Perfect for cozy lunches or dinner starters, this soup offers gourmet flavor with simple ingredients.

  • Author: Tina
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 to 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

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)

Instructions

  1. Preheat the oven to 375ºF. Slice the top off the garlic head to expose the cloves. Drizzle with olive oil, season with salt and pepper, wrap in foil, and roast for 40–45 minutes. Let cool, then squeeze out the garlic cloves.
  2. While the garlic roasts, bring a large pot of water to a boil. Add peeled potatoes and boil until tender, about 15 minutes. Drain, let cool slightly, and cube them.
  3. In a large Dutch oven, melt the butter over medium-high heat. Add chopped onions and sliced leeks. Sauté for 6–8 minutes until soft and translucent.
  4. Reduce heat to medium. Add flour and stir constantly for 60–90 seconds until lightly golden.
  5. Pour in 4 cups of broth, then add milk, cream, thyme, salt, and pepper. Bring to a boil, then reduce to a simmer for 2–3 minutes to thicken.
  6. Stir in cubed potatoes, roasted garlic, and parmesan cheese. Blend with an immersion blender until smooth, or transfer to a blender in batches. Add up to 1 more cup of broth if needed for desired consistency.
  7. Ladle soup into bowls and top with extra parmesan, chopped chives, or grilled cheese croutons, if desired. Serve warm.

Notes

  • Use vegetable broth for a vegetarian version.
  • Double the garlic for a stronger garlic flavor.
  • Replace parmesan with white cheddar for variation.
  • Use 2% milk or omit cream for a lighter soup.
  • Store leftovers in an airtight container for up to 4 days in the fridge or freeze for longer storage.

Nutrition

Find it online: https://cheftinaskitchen.com/roasted-garlic-potato-soup/