Garlic and Potato Soup
Creamy, comforting, and packed with rich, roasted garlic flavor, this Garlic and Potato Soup is the ultimate cozy treat for any season. Made with tender russet potatoes and golden, caramelized garlic cloves, this velvety soup is brought to life with a touch of heavy cream and a hint of fresh thyme. The roasting process enhances the garlic’s natural sweetness, while butter-sautéed onions add depth to every spoonful. Perfectly seasoned with salt and pepper, this soup achieves a balanced and luxurious texture thanks to an easy immersion-blending technique. Garnish with crunchy croutons for extra indulgence or savor it as is for a hearty, soul-warming meal. Ready in under an hour, this crowd-pleaser is ideal as a starter or a satisfying main. Keywords: roasted garlic soup, creamy potato soup, easy soup recipe, comfort food, vegetarian potato soup.
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Recipe Information
Ingredients
- 4 medium-sized russet potatoes
- 2 heads garlic
- 2 tablespoons butter
- 1 medium-sized, diced yellow onion
- 4 cups chicken or vegetable stock
- 1 cup heavy cream
- 2 teaspoons olive oil
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons (or to taste) ground black pepper
- 1 teaspoon (optional, chopped) fresh thyme
- 0.5 cup (optional, for garnish) croutons
Instructions
Preheat your oven to 400°F (200°C).
Cut the tops off the garlic heads to expose the cloves. Drizzle with olive oil, wrap them in foil, and roast in the oven for 30-35 minutes until soft and golden. Set aside to cool.
While the garlic is roasting, peel the potatoes and dice them into small cubes. Set aside.
In a large pot, melt the butter over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.
Squeeze the roasted garlic cloves out of their skins and add them to the pot with the onions. Stir well to combine.
Add the diced potatoes and pour in the chicken or vegetable stock. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are tender.
Using an immersion blender (or a standard blender in batches), carefully puree the soup until smooth and creamy.
Stir in the heavy cream and season with salt, pepper, and optional fresh thyme. Simmer for an additional 5 minutes to warm the cream through.
Serve the soup hot, topped with croutons if desired, and enjoy!
Nutrition Facts
Calories |
2376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.5 g | 176% | |
| Saturated Fat | 66.8 g | 334% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 307 mg | 102% | |
| Sodium | 6422 mg | 279% | |
| Total Carbohydrate | 228.3 g | 83% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 17.5 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 507 mg | 39% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 4978 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
