I remember the first time I made roasted garlic potato soup. My youngest was going through a serious picky-eating phase, and I was desperate for something, anything, he would eat. I stumbled upon a recipe online and thought, “Why not?” The smell of the roasted garlic filled the house, and even I was excited!
The first spoonful sealed the deal. The creamy texture, the subtle sweetness of the garlic, and the comforting warmth…it was a total dinnertime win! My picky eater? He ate two bowls! That roasted garlic potato soup became a staple, and I’ve tweaked it over the years to make it even simpler for busy weeknights.
This roasted garlic potato soup has brought so much comfort to our family. It’s a hug in a bowl, perfect for chilly evenings or when someone needs a little extra TLC. I’m still amazed at how something so simple can be so satisfying!
If you’re a fellow busy mom looking for a sanity-saving comfort food solution, you’re in the right place. Let’s get cooking! Perhaps this comforting roasted garlic potato soup will become a family favorite in your home, too.
Ingredients You’ll Need
- 2 heads of garlic
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cups vegetable broth (or chicken broth, if you prefer)
- 2 pounds Yukon gold potatoes, peeled and cubed
- 1 cup milk (dairy or non-dairy)
- 1/2 cup heavy cream (optional, for extra creaminess)
- Salt and pepper to taste
- Optional toppings: chopped chives, shredded cheese, sour cream
Trust me, this roasted garlic potato soup ingredient list is simple because busy moms need comfort without complexity! You can find these simple ingredients at your regular grocery store. Maybe you have all the ingredients in your kitchen already! If you love this recipe, you might like my recipe for garlic-cheddar-potato-soup.
No worries if you don’t have Yukon gold potatoes. I use russet potatoes sometimes; they are great for extra comfort in my roasted garlic potato soup. This roasted garlic potato soup proves delicious doesn’t mean expensive, especially when you make use of what you have on hand! The type of potato you use will affect the final texture, but it will be delicious no matter what!
Here’s a roasted garlic potato soup comfort hack that changed our family’s dinnertime: pre-minced garlic. I know, I know, fresh is best, but sometimes we just need to save those precious minutes! My family gets extra comfort when I add a pinch of nutmeg. It adds a little something special!
Let’s Make it Happen!
- First, roast the garlic. Preheat your oven to 400°F (200°C). Cut the tops off the garlic heads, drizzle with olive oil, wrap in foil, and bake for 45-60 minutes, or until soft and fragrant. Roasting the garlic brings out a sweetness and mellows the harshness, creating a wonderful flavor base for your roasted garlic potato soup.
- While the garlic is roasting, chop your onion and cube your potatoes. Perfect time to prep tomorrow’s lunch! In my busy kitchen, this comforting roasted garlic potato soup usually takes about an hour from start to finish, including roasting the garlic.
- Once the garlic is cool enough to handle, squeeze the cloves out of their skins. Mash them slightly with a fork. Now, sauté the chopped onion in a large pot or Dutch oven with the remaining tablespoon of olive oil until softened, about 5 minutes.
- Add the mashed roasted garlic to the pot and cook for another minute, stirring constantly. Be careful not to burn the garlic! This step releases all that amazing aroma and flavor. Your roasted garlic potato soup should smell amazing by now.
- Pour in the vegetable broth and add the cubed potatoes. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender. This is when the magic happens, as the potatoes release their starch and thicken the soup.
- Use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches. Don’t worry if your roasted garlic potato soup looks a little chunky – that’s part of the charm! If you’re looking for another easy and delicious potato soup, you might like my cheesy-hamburger-potato-soup!
- Stir in the milk and heavy cream (if using) and heat through. Season with salt and pepper to taste. This step adds extra richness and creaminess to your creamy potato garlic soup.
- Serve hot and garnish with your favorite toppings. We love chopped chives, shredded cheese, and a dollop of sour cream! Here’s where I used to struggle with my roasted garlic potato soup – I would always add the cream too early and it would curdle! Learn from my experience!
While your roasted garlic potato soup is cooking, take a moment to appreciate creating comfort for your family!
How We Love to Eat This!
My family enjoys this comforting roasted garlic potato soup most with a side of grilled cheese sandwiches. The kids devour this comforting roasted garlic potato soup when I serve it with crusty bread for dipping.
This roasted garlic potato soup is perfect for those busy weeknights when we need comfort food fast! We also love it on rainy weekends, curled up on the couch with a movie. If you’re looking for another hearty soup option, check out my recipe for Italian sausage and potato soup, it’s another family favorite!
I sometimes add a sprinkle of smoked paprika for a smoky flavor twist. For a heartier meal, try adding cooked bacon or ham. When I have leftover roasted garlic soup, I’ll use it as a base for a creamy pasta sauce.
My friends always rave about how flavorful this roasted garlic potato soup is. They are shocked when I tell them how easy it is to make! Presentation-wise, I like to swirl a little extra cream on top and sprinkle with fresh herbs.
FAQs: Your Questions Answered
- Is this roasted garlic potato soup really filling enough for growing kids?Absolutely! The potatoes and cream make it surprisingly hearty. Plus, you can always serve it with a side of bread or a simple salad to round out the meal. My kids are always satisfied after a bowl of this creamy potato garlic soup.
- What if my picky eater won’t try this roasted garlic potato soup?I get it! Picky eaters are a challenge. Try serving it with a familiar topping, like shredded cheese or croutons. You can also sneak in some extra veggies, like pureed carrots or cauliflower, without them even noticing. I sometimes tell my kids it’s “magic potion” – anything to get them to try it!
- Can I meal prep this roasted garlic potato soup for busy weeks ahead?Yes! This roasted garlic potato soup is perfect for meal prepping. It actually tastes even better the next day, as the flavors have had time to meld together. Store it in an airtight container in the refrigerator for up to 3 days.
- Can I freeze this roasted garlic potato soup?Yes, but the texture might change slightly. Dairy-based soups sometimes become a little grainy after freezing. To minimize this, let the soup cool completely before freezing, and thaw it slowly in the refrigerator overnight.
- I don’t have an immersion blender. Can I still make this roasted garlic potato soup?Of course! Just carefully transfer the soup to a regular blender in batches. Be sure to vent the lid to prevent pressure from building up. You can also use a potato masher for a chunkier soup.
- Can I make this a vegan roasted garlic potato soup?Definitely! Just use vegetable broth, non-dairy milk (like almond or soy), and skip the heavy cream. You can add a tablespoon of olive oil to the soup for extra richness. Some people use cashews to make the vegan version extra creamy. A Vegan Potato Leek Soup with Roasted Garlic sounds amazing, right?
- What other vegetables can I add to this roasted garlic potato soup?The possibilities are endless! I’ve added leeks, carrots, celery, and even spinach to this soup. Sauté them along with the onion for extra flavor and nutrients. My friend shared a Roasted Garlic Potato Leek Soup Recipe that looks incredible!
- What kind of potatoes work best in this soup?Yukon gold potatoes are my go-to because they have a creamy texture and a slightly sweet flavor. Russet potatoes also work well, but they may require a little extra blending to achieve a smooth consistency.
Final Thoughts
This roasted garlic potato soup supports my family’s comfort food goals because it’s simple, satisfying, and packed with flavor. It’s one of my go-to sanity-savers on busy weeknights.
My roasted garlic potato soup Comfort Hacks:
- Roast extra garlic: Use it in other dishes throughout the week.
- Use pre-chopped veggies: Saves time and effort.
- Don’t be afraid to experiment: Add your favorite herbs and spices!
Here are a few family-tested roasted garlic potato soup variations:
- Spicy: Add a pinch of red pepper flakes.
- Smoky: Use smoked paprika and add bacon.
- Cheesy: Stir in shredded cheddar cheese.
My husband prefers the smoky version, while my kids love the cheesy one. I hope this encourages you to make it your own way! Check out this Roasted Garlic Potato Soup Recipe | Little Spice Jar.
I hope your family enjoys this easy roasted garlic potato soup recipe as much as mine does. May it bring you many dinnertime wins and cozy moments together. Remember, simple comfort food is the best comfort food! Now go make some delicious roasted garlic potato soup!
roasted garlic potato soup
This creamy and comforting Roasted Garlic Potato Soup is packed with flavor from roasted garlic and hearty potatoes. It’s a simple and satisfying meal perfect for a chilly day.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Roasted
- Cuisine: American
Ingredients
- 2 heads of garlic
- 2 tablespoons olive oil, divided
- 1 large onion, chopped
- 4 cups vegetable broth
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 1 cup milk (or cream for extra richness)
- Salt and pepper to taste
- Optional garnishes: chopped chives, sour cream, crispy bacon
Instructions
- Preheat oven to 400°F (200°C).
- Cut the tops off the garlic heads, exposing the cloves. Drizzle with 1 tablespoon of olive oil each, wrap in foil, and roast for 45-60 minutes, or until cloves are soft and golden.
- Let garlic cool slightly, then squeeze the roasted garlic cloves into a small bowl.
- In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the roasted garlic, vegetable broth, and cubed potatoes to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.
- Return the soup to the pot. Stir in the milk (or cream) and heat through. Season with salt and pepper to taste.
- Serve hot, garnished with chopped chives, sour cream, or crispy bacon, if desired.
Notes
For a richer flavor, use cream instead of milk. You can also add a pinch of nutmeg for a warm, comforting touch.