How to make garlic potato soup?

Roast garlic cloves, boil potatoes with aromatics, blend until creamy, and season to taste.

Can you roast potatoes for soup?

Yes, roasting enhances flavor, especially in chunkier soups.

It’s comforting, filling, and versatile, with a creamy texture and customizable flavors.

Yukon Golds for creaminess, Russets for fluffiness, or a mix of both.

A creamy, comforting potato soup infused with the deep, sweet flavor of roasted garlic—perfect for cozy nights.

Scale

Preheat oven to 200°C (400°F).
Slice the tops off garlic heads, drizzle with olive oil, wrap in foil, and roast for 40 minutes until soft and golden.
In a large pot, melt butter over medium heat. Sauté onion until translucent.
Add cubed potatoes and vegetable broth. Bring to a boil, then reduce to a simmer until potatoes are tender, about 15 minutes.
Squeeze roasted garlic cloves into the pot and stir.
Use an immersion blender to blend the soup until smooth.
Stir in heavy cream, then season with salt and pepper to taste.
Serve hot, garnished with fresh chives.

For extra depth, try roasting the potatoes alongside the garlic before adding them to the soup.

Keywords: potato soup, roasted garlic, creamy soup, comfort food