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Creamy Roasted Garlic Potato Soup

Bowl of creamy roasted garlic potato soup topped with golden croutons and chopped chives.
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A silky, flavorful, and comforting creamy roasted garlic potato soup made with roasted garlic, russet potatoes, sautéed aromatics, cream, and parmesan. A perfect vegetarian soup for cozy nights.

Ingredients

Scale
  • 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 (white and light green parts)
  • 3 tablespoons flour
  • 4–5 cups low sodium chicken or vegetable broth
  • 1 cup whole milk (or 2%)
  • ¼ cup heavy cream
  • ½ teaspoon fresh thyme (or ¼ tsp dry thyme)
  • ½ cup freshly grated parmesan cheese
  • Salt and pepper to taste
  • Chopped chives or grilled cheese croutons for topping (optional)

Instructions

  1. Preheat oven to 375ºF. Slice off the top of 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 until soft and golden. Let cool and squeeze out the cloves.
  2. Meanwhile, bring a large pot of water to a boil. Add peeled potatoes and cook until fork-tender, about 15 minutes. Drain, let cool, and cube.
  3. In a Dutch oven, melt butter over medium-high heat. Add onions and leeks. Sauté for 6–8 minutes until soft and translucent.
  4. Reduce heat to medium. Stir in flour and cook for 60–90 seconds until lightly golden.
  5. Add 4 cups broth, milk, cream, thyme, salt, and pepper. Bring to a gentle boil, then simmer for 2–3 minutes.
  6. Add cubed potatoes, roasted garlic cloves, and parmesan cheese. Stir to combine.
  7. Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches. Add up to 1 extra cup broth for thinner consistency, if needed.
  8. Taste and adjust seasoning. Serve hot, topped with parmesan, chives, or croutons.

Notes

  • Double the roasted garlic for a bolder flavor.
  • Use vegetable broth and dairy substitutes for a vegan version.
  • Grilled cheese croutons made with Gruyère pair beautifully.
  • Freeze leftovers for up to 2 months in airtight containers.
  • Use russet potatoes for best creaminess and natural thickening.

Nutrition

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