Roasted Potato Soup
Creamy, comforting, and packed with rich flavors, this Roasted Potato Soup is the ultimate cold-weather dish. Yukon gold potatoes are roasted to golden perfection alongside caramelized garlic, enhancing the soup with a deep, nutty sweetness. Combined with hearty sautéed vegetables, fragrant thyme, and a velvety touch of heavy cream, this soup is pure bliss in a bowl. An immersion blender transforms the mixture into a creamy, luxurious texture, while a garnish of fresh chives and optional crispy bacon adds an irresistible finishing touch. Perfect as a cozy dinner or an impressive starter, this easy-to-make soup delivers rustic charm and gourmet flavor in every spoonful.
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Recipe Information
Ingredients
- 6 medium Yukon gold potatoes
- 3 tablespoons Olive oil
- 4 large Garlic cloves
- 1 large Yellow onion
- 1 large Carrot
- 1 medium Celery stalk
- 2 tablespoons Unsalted butter
- 4 cups Chicken or vegetable stock
- 1 cup Heavy cream
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons, chopped Chives
- 2 slices Bacon (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Wash the potatoes thoroughly and cut them into 1-inch cubes. Place them on the prepared baking sheet.
Drizzle 2 tablespoons of olive oil over the potatoes and toss to coat. Sprinkle with a pinch of salt and black pepper.
Peel the garlic cloves and place them on the baking sheet alongside the potatoes. Roast in the oven for 25-30 minutes, or until the potatoes are golden brown and fork-tender.
While the potatoes roast, dice the onion, carrot, and celery into small pieces.
In a large pot, heat the remaining 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat.
Add the diced onion, carrot, and celery to the pot. Sauté for 5-7 minutes until softened.
Once the potatoes and garlic are done roasting, carefully remove the garlic cloves and mash them into a paste using a fork.
Add the roasted potatoes and mashed garlic to the pot with the sautéed vegetables.
Pour in the chicken or vegetable stock, and add the fresh thyme, salt, and black pepper. Bring the mixture to a simmer.
Reduce the heat to low and simmer for 15 minutes to allow the flavors to meld.
Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree until smooth.
Stir in the heavy cream and adjust the seasoning with additional salt and pepper, if needed.
If desired, cook the bacon in a skillet until crispy, then crumble it into small pieces for garnish.
Ladle the soup into bowls and top with chopped chives and crumbled bacon, if using. Serve hot and enjoy!
Nutrition Facts
Calories |
574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1473 mg | 64% | |
| Total Carbohydrate | 47.8 g | 17% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 5.2 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 1182 mg | 25% | |
*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.
