When chilly evenings roll in, there’s nothing more comforting than a steaming bowl of soup that hugs you from the inside out. Roasted Potato & Garlic Soup does exactly that, delivering creamy, dreamy goodness with every spoonful. Warm up your day with a creamy and flavorful Roasted Potato & Garlic Soup! This comforting soup blends roasted Yukon Gold potatoes and sweet, mellow garlic into a velvety delight. Whether you’re new to homemade soups or consider yourself a seasoned kitchen adventurer, this beginner-friendly recipe is perfect for lunch or dinner. With just 15 minutes of prep time and an hour of cooking (no resting required!), you’ll have a soul-soothing masterpiece ready to serve. Each serving clocks in at about 400 calories (not including optional garnishes), making it a satisfying yet manageable treat.
I still remember the first time I roasted garlic for this soup—the cloves roasted to a tender golden hue, their pungency transformed into sweet richness. The heavy cream and fresh thyme bring a gentle, herbaceous note that ties everything together, while a sprinkle of bacon bits or chives on top adds texture and color. As someone who loves sharing stories over stirring pots, I can’t wait for you to discover how simple ingredients—Yukon Gold potatoes, a head of garlic, onion, broth, and a few pantry staples—come together in perfect harmony. So, gather your ingredients, fire up the oven, and let’s create a bowl of comfort that you’ll crave again and again.
KEY INGREDIENTS IN ROASTED POTATO & GARLIC SOUP
Before diving into the pot, let’s talk about what makes this soup shine. Each ingredient plays a crucial role, building layers of flavor and texture. From creamy potatoes to aromatic garlic and luscious cream, here’s a closer look at the essentials:
- Yukon Gold potatoes
These potatoes bring a naturally rich, buttery texture when roasted and blended. Their thin skins allow for easy cooking, and the creamy flesh makes the soup irresistibly smooth.
- Garlic
Roasting transforms raw garlic’s sharp bite into a sweet, mellow flavor. It deepens the soup’s aroma and adds a subtle complexity that will have everyone asking for seconds.
- Olive oil
A drizzle of olive oil helps crisp the edges of potatoes and garlic in the oven, ensuring they caramelize evenly and develop those irresistible golden notes.
- Salt
Divided between roasting and finishing, salt balances and enhances every flavor. It brings out the natural starchiness of the potatoes and the sweetness of the garlic.
- Freshly ground black pepper
A touch of heat and a hint of earthiness come from black pepper, cutting through the creaminess and brightening the final soup.
- Onion
Sautéing diced onion in butter creates a sweet, fragrant base. It softens into a translucent layer that adds depth before the potatoes join the party.
- Broth (vegetable or chicken)
The liquid backbone of this recipe, broth adds savory richness. Choose vegetable for a vegetarian option or chicken for a deeper, more robust flavor.
- Heavy cream
Cream brings indulgent silkiness and rounds out the soup’s mouthfeel. It melds beautifully with roasted potato purée for that classic, comforting texture.
- Fresh thyme leaves
Minced thyme sprinkles in an herby brightness, elevating the soup with fresh, aromatic notes that complement the garlic and potato.
- Butter
A pad of butter melts into the pot, enriching the onion sauté and lending a velvety finish to the final soup.
- Optional garnishes
Chopped chives, crispy bacon bits, or shredded cheese add color, texture, and extra flavor layers. Use them to personalize each bowl to your taste.
HOW TO MAKE ROASTED POTATO & GARLIC SOUP
Time to transform these key ingredients into a luscious, soul-warming soup. Follow these steps closely, and you’ll be rewarded with a golden-brown roast, a silky purée, and a bowl that feels like a hug.
1. Preheat your oven to 400°F (200°C). This ensures even roasting and golden edges on both potatoes and garlic.
2. Toss the potato cubes and peeled garlic cloves with olive oil, ½ teaspoon of salt, and freshly ground black pepper in a large mixing bowl. Make sure each piece is evenly coated so they roast uniformly.
3. Spread the potato and garlic mixture in a single layer on a baking sheet. Roast for 25–30 minutes, or until pieces turn golden brown and tender, stirring once halfway through to promote even caramelization.
4. While the vegetables roast, heat 2 tablespoons of butter in a large pot over medium heat. Let it melt until it foams gently.
5. Add the diced onion to the pot and sauté until soft and translucent, about 5 minutes. This builds a fragrant base that mingles with the roasted flavors later.
6. Once the potatoes and garlic are done, transfer them into the pot with the sautéed onions. They’ll bring those rich, caramelized notes directly into your soup.
7. Pour in the vegetable or chicken broth and bring the mixture to a rolling boil. Immediately reduce heat and let it simmer for 10 minutes, allowing the flavors to meld and deepen.
8. Use an immersion blender to purée the soup until silky smooth. If you don’t have one, carefully transfer the hot soup in batches to a blender, blend until smooth, and return it to the pot.
9. Stir in the heavy cream, minced thyme, and the remaining ½ teaspoon of salt. Let the soup simmer gently for another 5 minutes, then taste and adjust seasoning.
10. Serve hot, garnished with your choice of chopped chives, bacon bits, or shredded cheese, and dive into that warm, creamy bliss.
SERVING SUGGESTIONS FOR ROASTED POTATO & GARLIC SOUP
After all that cooking, it’s time to plate your creation with flair. Presentation and accompaniments can elevate your Roasted Potato & Garlic Soup from a simple meal to a memorable dining experience. Whether you’re hosting friends or settling in for a cozy night under a blanket, consider these ideas to make each bowl truly special.
- Pair with crusty bread
Offer slices of freshly baked baguette or sourdough. The chewy, golden crust contrasts beautifully with the soup’s silky texture, so guests can soak up every last drop.
- Serve alongside a fresh green salad
A crisp salad of mixed greens, thinly sliced cucumber, and a lemon vinaigrette cuts through the creaminess. The bright acidity balances the soup’s richness for a well-rounded plate.
- Garnish artfully
Swirl in a small drizzle of heavy cream or scattered thyme leaves just before serving. Add a handful of crispy bacon bits or shredded cheese for texture and color. These finishing touches make every bowl Instagram-worthy.
- Elevate with a cheese toast topper
Place thin slices of garlic-rubbed toast under broiler heat, top with melted cheese until bubbly, then float them on the soup’s surface. The cheese toast adds a crunchy, savory lid that’s delightful to scoop through.
HOW TO STORE ROASTED POTATO & GARLIC SOUP
Making a big batch means delicious leftovers—if stored properly. This soup maintains its flavor and texture well, but following best practices will keep it just as heavenly on day two or three. Proper storage also means less waste and more convenience when you need a quick lunch or dinner.
- Refrigerator storage
Transfer cooled soup into an airtight container within two hours of cooking. It will keep in the fridge for up to 4 days. When reheating, warm gently over low heat, stirring occasionally to preserve creaminess without breaking.
- Freezer method
For longer storage, freeze in labeled, freezer-safe containers or heavy-duty bags. Leave space at the top for expansion. The soup can be frozen for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.
- Reheating tips
Avoid high heat to prevent separation. Use a double boiler or a low flame, stirring frequently. If the soup thickens too much, stir in a splash of broth or cream until you reach the desired consistency.
- Storing garnishes separately
Keep your garnishes—chives, bacon bits, or shredded cheese—in small airtight containers in the fridge. Add them just before serving to preserve their texture and freshness.
CONCLUSION
Cooking up a pot of Roasted Potato & Garlic Soup is like weaving a cozy blanket of flavor you can spoon straight into your soul. From roasting those Yukon Gold potatoes and garlic to puréeing them into a silky-smooth base, every step brings rich, comforting layers together. With just a handful of simple ingredients and easy techniques, this beginner-friendly recipe delivers a restaurant-worthy result in around one hour. Don’t forget the finishing touches—fresh thyme, a swirl of cream, and your favorite garnishes—to make each bowl uniquely yours. Whether you’re serving it alongside crusty bread, a crisp salad, or a cheesy toast topper, this soup will become a go-to for lunch, dinner, or any time you need a little culinary hug.
Feel free to print out this article and keep it in your favorite recipe binder for those chilly evenings ahead. You can save it for later use, confident that these instructions will guide you back to that perfect, creamy bowl every time. Below, you’ll find a FAQ section to troubleshoot common questions or explore variations—so you’re fully covered. If you try the recipe and fall in love (as I always do), leave a comment or question to share your experience. Your feedback, stories, and suggestions not only help me but also inspire our cozy cooking community, so don’t hesitate to reach out when you need a hand or just want to chat about all things soup!
Roasted Potato & Garlic Soup
Description
This comforting soup blends roasted Yukon Gold potatoes and sweet, mellow garlic into a velvety delight. Perfectly seasoned and finished with cream, it warms the soul.
Ingredients
Instructions
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Preheat your oven to 400°F (200°C).
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Toss the potato cubes and garlic cloves with olive oil, 1/2 teaspoon of salt, and black pepper in a large mixing bowl until evenly coated.
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Spread the potato and garlic mixture in a single layer on a baking sheet. Roast in the oven for 25-30 minutes, or until the potatoes are golden brown and tender, stirring once halfway through.
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While the potatoes are roasting, heat 2 tablespoons of butter in a large pot over medium heat.
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Add the diced onion to the pot and sauté until soft and translucent, about 5 minutes.
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Once the potatoes and garlic are roasted, add them to the pot with the sautéed onions.
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Pour in the vegetable or chicken broth and bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes to let the flavors meld.
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Use an immersion blender to purée the soup until smooth, or carefully transfer the soup to a blender in batches and blend until smooth, then return it to the pot.
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Stir in the heavy cream, minced thyme, and the remaining 1/2 teaspoon of salt. Simmer for another 5 minutes, adjusting the seasoning to taste.
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Serve the soup hot, garnished with your choice of chopped chives, bacon bits, or shredded cheese.
Nutrition Facts
Serving Size 6
- Amount Per Serving
- Calories 67kcal
Note
- Yukon Gold potatoes are preferred for their creamy texture, but russet potatoes can be used as an alternative.
- Roasting garlic mellows its flavor, so don't skip this step for a richer taste.
- Add a pinch of smoked paprika or cayenne for a hint of heat and added depth of flavor.
- This soup pairs well with crusty bread or a fresh green salad as a side dish.
