Roasted Garlic Potato Soup Recipe

Introduction

Roasted Garlic Potato Soup is a comforting and flavorful dish perfect for chilly days. This creamy soup combines tender potatoes with aromatic roasted garlic for a deliciously smooth texture and rich taste. It’s simple to prepare and makes a hearty meal any time of year.

Ingredients

• 1 small onion, small diced
• 2 tablespoons extra virgin olive oil
• 4 garlic cloves, minced and fresh
• 1 teaspoon salt, divided
• 4 cups vegetable broth
• 4 large potatoes, peeled and cut into big chunks
• 1 large head of roasted garlic
• 1 tablespoon fresh parsley, chopped
• 1/4 teaspoon freshly ground pepper

Instructions

1. Step 1: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until softened, about 8 minutes. Stir in 1/2 teaspoon of salt and the minced garlic, cooking for another minute until fragrant.
2. Step 2: Pour in the vegetable broth and bring the mixture to a boil.
3. Step 3: Add the potato chunks, chopped parsley, freshly ground pepper, and the remaining 1/2 teaspoon of salt. Return to a boil, then reduce the heat and simmer until the potatoes are tender, about 15-20 minutes. Add the roasted garlic cloves, either whole or smashed, and stir to combine.
4. Step 4: To thicken the soup, remove about 1 cup of the potatoes and mash them with a fork in a separate bowl. Return the mashed potatoes to the pot, or alternatively, use an immersion blender to partially blend the soup for a creamier texture.
5. Step 5: Serve the soup hot, optionally topped with croutons, grated cheese, or extra chopped parsley for garnish.

Tips & Variations

• Use Yukon Gold potatoes for a naturally creamy texture without needing to mash.
• For a richer soup, add a splash of cream or a dollop of sour cream before serving.
• Roast the garlic ahead of time by cutting off the top of the head, drizzling it with olive oil, wrapping it in foil, and baking at 400°F (200°C) for about 30-40 minutes until soft.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally. If the soup thickens too much after cooling, add a little vegetable broth or water to loosen the consistency while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken broth instead of vegetable broth?

Yes, chicken broth works well and will add a deeper flavor, but the soup will no longer be vegetarian.

How do I roast the garlic if I don’t have pre-roasted garlic?

To roast garlic, slice the top off a whole head, drizzle with olive oil, wrap in foil, and bake at 400°F (200°C) for 30-40 minutes until the cloves are soft and caramelized.

Roasted Garlic Potato Soup Recipe

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4.5 from 85 reviews

A comforting and creamy Roasted Garlic Potato Soup featuring tender potatoes, roasted garlic, and fresh herbs, simmered to perfection and thickened for a rich texture. Perfect for a cozy meal with simple, wholesome ingredients.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Vegetables & Aromatics

• 1 small onion (small dice)
• 4 garlic cloves (minced, fresh)
• 1 large head of roasted garlic
• 4 large potatoes (peeled and cut into big chunks)
• 1 tablespoon parsley (fresh, chopped)

Liquids & Seasonings

• 2 tablespoons olive oil (extra virgin)
• 1 teaspoon salt (divided)
• 1/4 teaspoon pepper (freshly ground)
• 4 cups vegetable broth

Instructions

1. Sauté Onion and Garlic: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until softened and translucent, about 8 minutes. Stir in 1/2 teaspoon of the salt and the minced fresh garlic, cooking for an additional minute to release the garlic’s aroma.
2. Add Broth and Bring to Boil: Pour in the vegetable broth and increase the heat to bring the mixture to a boil.
3. Cook Potatoes and Season: Add the peeled and chunked potatoes along with the chopped parsley, freshly ground pepper, and the remaining salt. Once everything is boiling again, reduce the heat to a simmer and cook until potatoes are tender, approximately 15-20 minutes. Add the roasted garlic cloves, either smashed or left whole, and stir to incorporate their mellow flavor.
4. Thicken the Soup: To achieve a creamy texture, remove about 1 cup of cooked potatoes and place them in a bowl. Using a fork, mash them until smooth, then return them to the pot. Alternatively, use an immersion blender directly in the pot to partially blend the soup to desired thickness.
5. Serve and Garnish: Ladle the warm soup into bowls and garnish with extra chopped parsley, croutons, or cheese if desired. Serve immediately for a comforting meal.

Notes

• Roasting the whole head of garlic beforehand adds a sweet, mellow flavor to the soup.
• You can use an immersion blender to make the soup smoother or leave it chunky depending on preference.
• For a richer taste, garnish with shredded cheese or a dollop of sour cream.
• This soup is vegetarian and can be made vegan by ensuring the broth is plant-based and skipping cheese toppings.
• Leftovers store well in the refrigerator for up to 3 days.

Keywords: roasted garlic potato soup, vegetarian soup, creamy potato soup, easy soup recipe, comfort food