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
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
Nutrition
- Serving Size: 1 ½ cups
- Calories: 290
- Sugar: 5 g
- Sodium: 580 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 40 mg
