If you’re searching for the ultimate comfort in a bowl, look no further than this Creamy Roasted Garlic Potato Soup. Every spoonful is a delicious blend of silky potatoes, sweet caramelized garlic, and velvety creaminess that will warm you from the inside out. Whether you need a cozy dinner on a chilly night or an impressive starter for a gathering, this soup brings together rustic flavors and a luxurious texture — and it’s surprisingly easy to make at home. Let’s dive in and discover why this recipe is a favorite you’ll want to make again and again!

Creamy Roasted Garlic Potato Soup Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about this recipe is how it transforms everyday ingredients into something extraordinary. Each one plays a role in building layers of flavor, texture, and that gorgeous golden color that makes Creamy Roasted Garlic Potato Soup so irresistible.

Garlic: Roasting a whole head of garlic infuses the soup with mellow, nutty sweetness and incredible aroma.
Olive Oil: Used for roasting the garlic and sautéing vegetables, it adds a subtle fruitiness to the base.
Unsalted Butter: Gives the soup richness and a luscious mouthfeel.
Yellow Onion: Adds a gentle sweetness and depth to the soup’s foundation.
Celery: Lends a savory, aromatic backbone to the broth.
Carrot: Brings a pop of color and a hint of natural sweetness.
Potatoes (Yukon Gold or Russet): The star of the show, providing body and creaminess when pureed.
Low-sodium Vegetable or Chicken Broth: Forms the soupy base, allowing all the flavors to mingle and shine.
Salt: Essential for enhancing all the natural flavors in the soup.
Black Pepper: Adds slight warmth and balances the soup’s richness.
Dried Thyme: Infuses each bite with cozy, herbal notes.
Whole Milk or Half-and-half: Contributes to the soup’s creamy texture without overpowering.
Heavy Cream: Takes the luxurious texture up a notch for that truly velvety finish.
Sour Cream (optional): Swirled in at the end, it adds a tangy lift and extra creaminess.
Chopped Chives or Green Onions: For garnish, these add a burst of color and a fresh, bright flavor right before serving.

How to Make Creamy Roasted Garlic Potato Soup

Step 1: Roast the Garlic

Preheat your oven to 400°F. Slice the top off a whole head of garlic to expose the cloves, then drizzle it with a tablespoon of olive oil. Wrap the garlic tightly in foil and pop it into the oven for 35 to 40 minutes. When it’s done, the cloves will be golden, soft, and caramelized — practically melting into your fingers. Let it cool, then squeeze out all that roasted goodness. This step is what sets Creamy Roasted Garlic Potato Soup apart, infusing every bite with sweet, mellow garlic flavor.

Step 2: Sauté the Vegetables

In a large soup pot, heat the remaining olive oil and butter over medium heat. Toss in the onion, celery, and carrot, and sauté for about 6 to 8 minutes. You’re looking for the veggies to soften and release their aroma, creating a flavorful base for the soup. Don’t rush this part; letting the vegetables sweat brings out their natural sweetness and depth.

Step 3: Add Potatoes and Broth

Now add the peeled and cubed potatoes, roasted garlic cloves, broth, salt, black pepper, and dried thyme to the pot. Bring everything up to a gentle boil, then reduce the heat and let it simmer for 20 minutes. The potatoes should be very tender and easily pierced with a fork — this is the key to a creamy soup later on!

Step 4: Puree Until Smooth

Take the pot off the heat and grab your immersion blender for the fun part. Blend the soup right in the pot until it’s silky-smooth. No immersion blender? No problem! Carefully blend the soup in batches in a regular blender, then return it to the pot. This is when Creamy Roasted Garlic Potato Soup really lives up to its name.

Step 5: Stir in Dairy and Finish

Return the pot to low heat and stir in the milk (or half-and-half), heavy cream, and the optional sour cream. Let everything simmer together for about 5 minutes, allowing the flavors to meld and the texture to become extra velvety. Taste and adjust the seasoning if needed. That’s it — you’re ready to serve!

How to Serve Creamy Roasted Garlic Potato Soup

Garnishes

The right garnish can turn a bowl of soup into something truly special. For Creamy Roasted Garlic Potato Soup, a sprinkle of chopped chives or green onions adds a fresh, peppery zing and eye-catching color. If you’re feeling indulgent, a swirl of extra cream, crumbled bacon, or a handful of shredded cheese can make each serving even more decadent.

Side Dishes

This soup pairs beautifully with a warm slice of crusty bread for dipping, or a crisp green salad to balance out the richness. It also makes a comforting starter for a roast chicken dinner or a cozy addition to a holiday meal spread. Don’t be surprised if it steals the show!

Creative Ways to Present

For a fun twist, serve Creamy Roasted Garlic Potato Soup in small mugs or shot glasses as an appetizer at your next gathering. You can also hollow out mini sourdough loaves to make edible soup bowls, or drizzle each serving with herb-infused oil for a restaurant-worthy touch.

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Roasted Garlic Potato Soup keeps beautifully in the fridge for up to 4 days. Store it in an airtight container, and give it a good stir before reheating — the flavors tend to deepen and improve as it sits.

Freezing

This soup freezes well, making it perfect for meal prep. Let the soup cool completely, then transfer to freezer-safe containers, leaving a little room for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating for best results.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally. If the soup is a little thick after chilling or freezing, just add a splash of broth or milk to loosen it up. Avoid boiling, as this can cause the dairy to separate.

FAQs

Can I make Creamy Roasted Garlic Potato Soup dairy-free?

Absolutely! Swap out the butter for plant-based alternatives, and use your favorite unsweetened plant milk and cream. The soup will still be deliciously creamy, with all the comforting flavors you love.

What’s the best potato to use for this soup?

Yukon Gold potatoes are ideal because they’re naturally buttery and make the soup extra smooth, but Russets work well too and give a lighter, fluffier texture. Feel free to use a mix if that’s what you have on hand.

Can I add protein to this soup?

Definitely! Stir in some cooked, shredded chicken or top each bowl with crispy crumbled bacon for a heartier meal. This is a flexible recipe, so make it your own.

Is this soup spicy?

No, Creamy Roasted Garlic Potato Soup is all about mellow, savory comfort with just a hint of peppery warmth. If you like a little heat, add a pinch of cayenne or red pepper flakes.

Can I make this soup ahead of time for entertaining?

Yes! This soup actually tastes even better the next day as the flavors continue to develop. Simply reheat gently before serving, and add your garnishes right before it hits the table.

Final Thoughts

There’s nothing quite like a bowl of Creamy Roasted Garlic Potato Soup to bring comfort and joy to your table. Whether you serve it for a cozy weeknight meal or as a show-stopping starter, this recipe is sure to become a new favorite. Give it a try and let the rich, garlicky goodness win you over — you won’t be disappointed!

Creamy Roasted Garlic Potato Soup Recipe

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4.6 from 29 reviews

Author: admin
Total Time: 1 hour
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Creamy Roasted Garlic Potato Soup combines the sweet, mellow flavor of slow-roasted garlic with tender Yukon Gold potatoes in a velvety smooth broth. Enriched with cream and finished with fresh chives, it’s a comforting and hearty dish perfect for cozy meals.

Ingredients

Scale

Aromatics and Fats

1 large head garlic
2 tablespoons olive oil
2 tablespoons unsalted butter
1 cup chopped yellow onion
2 stalks celery, chopped
1 large carrot, chopped

Main Ingredients

2 ½ pounds potatoes (Yukon Gold or Russet), peeled and cubed
4 cups low-sodium vegetable or chicken broth

Seasonings

1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme

Dairy

1 cup whole milk or half-and-half
½ cup heavy cream
¼ cup sour cream (optional)

Garnish

Chopped chives or green onions

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Instructions

Roast the Garlic: Preheat the oven to 400°F (200°C). Slice the top off the head of garlic to expose the cloves, drizzle with 1 tablespoon olive oil, wrap tightly in foil, and roast for 35–40 minutes until the cloves are soft and golden. Let cool slightly, then squeeze the roasted garlic cloves out of their skins.
Sauté Vegetables: In a large pot, heat the remaining 1 tablespoon of olive oil and 2 tablespoons butter over medium heat. Add the chopped onion, celery, and carrot, and sauté for 6–8 minutes until the vegetables soften and become fragrant.
Add Potatoes and Broth: Stir in the peeled and cubed potatoes along with the roasted garlic, 4 cups of low-sodium broth, 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon dried thyme. Bring the mixture to a boil.
Simmer Soup: Once boiling, reduce the heat to low and let it simmer gently for about 20 minutes, until the potatoes are very tender and easily pierced with a fork.
Puree the Soup: Remove the pot from heat. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully blend the soup in batches using a countertop blender.
Finish with Dairy: Return the pureed soup to low heat. Stir in 1 cup of whole milk or half-and-half, ½ cup heavy cream, and if using, ¼ cup sour cream. Heat the soup gently for 5 more minutes, stirring often to combine flavors and avoid burning.
Adjust Seasoning and Serve: Taste the soup and adjust salt and pepper as needed. Serve hot in bowls topped with chopped chives or green onions for a fresh, vibrant garnish.

Notes

For a richer, creamier texture, replace all milk with heavy cream.
To make this soup dairy-free, substitute dairy milk and butter with plant-based alternatives like almond milk and vegan butter.
For extra flavor and texture, garnish with crumbled bacon or shredded cheese before serving.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Roasting, Stovetop
Cuisine: American