Roasted Garlic Potato Soup
Warm, velvety, and bursting with flavor, this roasted garlic potato soup is the ultimate comfort food to cozy up with on any chilly day. Featuring the deep, caramelized sweetness of roasted garlic and the creamy richness of Russet potatoes, this soup comes together with sautéed onions and celery for a harmonious depth of flavor. A touch of heavy cream adds an indulgent silkiness, while fresh thyme and optional chive garnish bring a pop of brightness to every spoonful. Perfectly balanced and easy to make, this one-pot wonder will have you savoring every comforting bite. Whether you’re craving a hearty lunch or a simple dinner, this roasted garlic potato soup is guaranteed to impress—and it’s effortless to customize with vegetable broth for a vegetarian version!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 Garlic bulb
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 Celery stalks, diced
- 4 cups Chicken or vegetable broth
- 0.5 cup Heavy cream
- 2 tablespoons Unsalted butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Fresh thyme
- 2 tablespoons Chopped chives (optional garnish)
Instructions
Preheat your oven to 400°F (200°C).
Cut the top off the garlic bulb to expose the cloves slightly. Drizzle 1 tablespoon of olive oil over the garlic, wrap it in foil, and roast it in the preheated oven for 40 minutes, or until soft and golden.
While the garlic roasts, peel and dice the potatoes into 1-inch cubes and set aside.
In a large pot, heat the remaining 1 tablespoon of olive oil and the butter over medium heat. Add the diced onion and celery, and sauté for 5-7 minutes until softened and translucent.
Add the diced potatoes to the pot and pour in the chicken or vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20-25 minutes, or until the potatoes are very tender.
Once the garlic is done roasting, remove it from the foil and squeeze the soft roasted cloves into the soup pot. Discard the garlic skins.
Using an immersion blender, puree the soup until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth, then return it to the pot.
Stir in the heavy cream, salt, black pepper, and fresh thyme. Heat through on low for 5 minutes, adjusting seasoning as needed.
Serve hot, garnished with chopped chives if desired. Enjoy your rich and flavorful roasted garlic potato soup!
Nutrition Facts
Calories |
576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 1420 mg | 62% | |
| Total Carbohydrate | 78.2 g | 28% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 6.2 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 123 mg | 9% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 1839 mg | 39% | |
*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.
