Okay, here we go! Let’s dive into the wonderful world of simple, family-friendly nutrition with one of my all-time favorites: Roasted Garlic Potato Soup!

I remember the first time I made this Roasted Garlic Potato Soup. My youngest was going through a major picky eating phase. You know the one, where everything is met with a suspicious glare and a tiny shake of the head? I needed a nutrition win – something comforting, nourishing, and hopefully, at least partially accepted.

The smell of the roasting garlic alone convinced me this Roasted Garlic Potato Soup was worth a shot. It filled the kitchen with a warm, inviting aroma, and surprisingly, even Mr. Picky showed some interest.

That first spoonful? A revelation! Creamy, comforting, and packed with flavor – even I was surprised at how delicious and nourishing this simple Roasted Garlic Potato Soup turned out. It was a nutrition win because it was veggie-loaded, naturally creamy without any heavy cream, and most importantly, everyone ate it.

This Roasted Garlic Potato Soup became a regular in our rotation, and I started tweaking it to add even more nutrients. I learned how to sneak in extra veggies, boost the flavor with different herbs, and even make a vegan version that’s just as satisfying. It’s been such an amazing addition to our wellness journey!

Now, I’m sharing this Roasted Garlic Potato Soup recipe with you, fellow busy moms. Because we all deserve easy, nourishing solutions that make feeding our families less of a chore and more of a joy. Let’s get cooking! 💕

INGREDIENTS You’ll Need:

Here’s what you’ll need to create this Roasted Garlic Potato Soup masterpiece. Trust me, this Roasted Garlic Potato Soup ingredient list is simple because busy moms need nutrition without complexity!

1 head of garlic
2 tablespoons olive oil
1 large onion, chopped
2 leeks, white and light green parts only, sliced
4 cups vegetable broth
1.5 pounds Yukon gold potatoes, peeled and cubed
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional toppings: Fresh chives, croutons, a swirl of cream (dairy or non-dairy)

You can find these wholesome ingredients at your regular grocery store. No fancy stuff needed!

Here’s a Roasted Garlic Potato Soup nutrition hack that changed our family’s health: I often swap out half the potatoes with cauliflower for an extra dose of vitamins and fiber. My family gets extra nutrition when I add a handful of spinach or kale to the soup during the last few minutes of cooking. You can also add pureed pumpkin, or butternut squash.

This Roasted Garlic Potato Soup proves nutritious doesn’t mean expensive. Potatoes are budget-friendly, and garlic is a powerhouse of flavor and immune-boosting properties!

Trust me, this ingredient list is totally doable, even on your busiest days. We can add a dollop of sour cream if you so choose.

Let’s Make it Happen!

Ready to dive in and make this Roasted Garlic Potato Soup? Don’t worry, it’s easier than you think! Follow these simple steps, and you’ll have a pot of creamy, comforting goodness in no time.

Roast the Garlic: Preheat your oven to 400°F (200°C). Cut the top off the head of garlic, drizzle with 1 tablespoon of olive oil, wrap in foil, and roast for 45-60 minutes, or until the garlic is soft and fragrant. This is where I used to struggle with my Roasted Garlic Potato Soup – learn from my experience! I always worried I would burn the garlic. Now I know to just keep an eye on it!
Sauté the Aromatics: While the garlic is roasting, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sliced leeks and cook until softened, about 5-7 minutes. This part of the Roasted Garlic Potato Soup recipe is all about building flavor, so don’t rush it! The smell of the onions and leeks softening is so nourishing and delightful.
Add the Potatoes and Broth: Add the cubed potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender. Here’s where I sneak in that extra handful of spinach or kale for a nutrition boost in my Roasted Garlic Potato Soup! I have had to use an immersion blender before but I prefer the potato chunks.
Squeeze the Roasted Garlic: Once the roasted garlic is cool enough to handle, squeeze the softened cloves into the pot. Stir in the dried thyme, salt, and pepper. Your Roasted Garlic Potato Soup should smell nourishing by now! The garlic will start to thicken the creamy garlic potato soup.
Blend (Optional): For a smoother soup, use an immersion blender to blend the soup until creamy. Be careful not to over-blend! I like to leave some chunks of potato for texture, but it’s totally up to you. I’ve also found that letting it cool and using a regular blender is easiest for me.
Serve and Enjoy: Ladle the Roasted Garlic Potato Soup into bowls and top with your favorite toppings, such as fresh chives, croutons, or a swirl of cream. Enjoy the easy potato garlic soup recipe!

In my busy kitchen, this nutritious Roasted Garlic Potato Soup usually takes about an hour from start to finish, but most of that is hands-off time while the garlic roasts and the soup simmers.

While your Roasted Garlic Potato Soup is cooking, take a moment to appreciate nourishing your family! It’s easy to get caught up in the chaos, but remember you’re doing amazing things for your family.

I love making sure that the vegan roasted garlic potato soup version has extra vegetables for the added nutrition that my kids need. I love adding pumpkin or butternut squash to the soup!

How We Love to Eat This!

This Roasted Garlic Potato Soup is a family favorite for so many reasons! It’s comforting, versatile, and packed with nutrients.

The kids devour this nutritious Roasted Garlic Potato Soup when I serve it with grilled cheese sandwiches or crusty bread for dipping. I always make sure to have some healthy sides on hand, like a simple salad or steamed green beans.

This Roasted Garlic Potato Soup is perfect for those busy weeknights when we need good nutrition fast! It’s also great for lunch, especially on a cold day.

I love to get fancy with the presentation sometimes, especially when we have guests. A swirl of cream, a sprinkle of fresh herbs, and a few homemade croutons make this simple Roasted Garlic Potato Soup look extra special.

Leftovers are never a problem in our house! This Roasted Garlic Potato Soup tastes even better the next day. I often pack it in thermoses for school lunches. My family gets extra nutrition when I add a dollop of plain Greek yogurt for some added protein. This recipe is perfect for a creamy garlic potato soup.

We also love to make this Roasted Garlic Potato Soup in the fall with seasonal variations, like adding roasted butternut squash or a pinch of nutmeg. One of our favorite versions is potato leek and roasted garlic soup.

Guests always rave about this Roasted Garlic Potato Soup! It’s a crowd-pleaser that’s also secretly good for you.

FAQs: Your Questions Answered

Here are some common questions I get about this Roasted Garlic Potato Soup, answered with a busy mom’s perspective!

Is this Roasted Garlic Potato Soup really nutritious enough for growing kids?

Absolutely! This Roasted Garlic Potato Soup is packed with vitamins, minerals, and fiber from the potatoes, garlic, and any extra veggies you sneak in. It’s a great way to get them to eat their vegetables without a fight! Potatoes are not the enemy!

What if my picky eater won’t try this healthy Roasted Garlic Potato Soup?

I get it! Start small. Offer a tiny spoonful alongside something they already love. Let them add their own toppings, like croutons or a sprinkle of cheese. And remember, exposure is key. Keep offering it, even if they don’t eat it right away. Never force food on a kid. Make them feel safe.

Can I meal prep this Roasted Garlic Potato Soup for busy weeks ahead?

Yes! This Roasted Garlic Potato Soup is perfect for meal prepping. Make a big batch on the weekend and store it in the fridge for up to 5 days. It also freezes well!

Can I make this Roasted Garlic Potato Soup vegan?

Yes! Simply use vegetable broth and non-dairy cream or leave it out altogether. It’s still incredibly creamy and delicious without any dairy! I make the vegan roasted garlic potato soup version all the time!

Can I add protein to this Roasted Garlic Potato Soup?

Definitely! Add shredded chicken, cooked bacon, or even some white beans for a boost of protein. Top with a dollop of greek yogurt!

What kind of potatoes work best in this Roasted Garlic Potato Soup?

I prefer Yukon gold potatoes because they’re naturally creamy and have a delicious buttery flavor. But you can also use russet potatoes or red potatoes. Yukon gold is the best for making this easy potato garlic soup recipe.

Is this Roasted Garlic Potato Soup gluten-free?

Yes, this Roasted Garlic Potato Soup is naturally gluten-free. Just be sure to use gluten-free broth and toppings. You can eat the soup with gluten free bread!

Final Thoughts:

This Roasted Garlic Potato Soup is more than just a recipe; it’s a symbol of simple nutrition wins in our busy family lives. It’s a reminder that we can nourish our loved ones without spending hours in the kitchen or sacrificing flavor.

My family loves the creamy consistency and simple ingredients that go into the soup. I love that it is vegan, gluten free and simple!

My Roasted Garlic Potato Soup Nutrition Hacks:

Sneak in extra veggies: Add a handful of spinach, kale, or roasted vegetables to boost the nutrient content.
Use bone broth: Swap vegetable broth for bone broth for added protein and collagen.
Add healthy fats: Top with a drizzle of olive oil or a dollop of avocado for healthy fats and added flavor.

If you’re looking for a family-tested healthy Roasted Garlic Potato Soup variation, consider the following:

Spicy: Add a pinch of red pepper flakes or a dash of hot sauce for a kick.
Cheesy: Stir in some shredded cheddar cheese or parmesan cheese for extra flavor.
Smoky: Add smoked paprika or a splash of liquid smoke for a smoky flavor.

My kids love the cheesy version, while my husband prefers the spicy version. I personally love the classic Roasted Garlic Potato Soup with a sprinkle of fresh chives.

Remember, this recipe is just a starting point. Feel free to make it your own, based on your family’s preferences and what you have on hand. If you love the flavor of leek, check out this Vegan Potato Leek Soup with Roasted Garlic. You might also enjoy this Creamy Potato Leek Soup.

For more simple nutrition ideas for busy families, check out my Roasted Vegetable Soup and Turmeric Chicken Soup. Also check out this Roasted Garlic Potato Leek Soup Recipe. If your kids love this wholesome recipe, they’ll go crazy for White Bean Soup.

I hope this Roasted Garlic Potato Soup brings as much joy and nourishment to your family as it has to mine. You’ve got this, mama! Embrace the nourishing chaos and create your own simple nutrition success story. 💖 I have never been more obsessed with a potato leek and roasted garlic soup!

Roasted Garlic Potato Soup

Print Recipe

This Roasted Garlic Potato Soup is creamy, comforting, and packed with flavor. Roasting the garlic beforehand adds a depth of sweetness that perfectly complements the earthy potatoes.

Author: Juliette
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes
Yield: 6 servings
Category: Dinner
Method: Roasted
Cuisine: American

Ingredients

Scale

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 teaspoon dried thyme
1/2 teaspoon salt, or more to taste
1/4 teaspoon black pepper, or more to taste
1/2 cup heavy cream (optional)
Fresh chives, for garnish (optional)

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Instructions

Preheat oven to 400°F (200°C). Slice off the top of each garlic head, exposing the cloves. Place garlic heads on a piece of aluminum foil, drizzle with 1 tablespoon of olive oil, wrap tightly, and roast for 45-60 minutes, or until cloves are soft and golden.
Let garlic cool slightly, then squeeze out the roasted garlic cloves into a 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, potatoes, thyme, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy.
Return the soup to the pot and stir in heavy cream (if using). Heat through.
Serve hot, garnished with fresh chives, if desired.

Notes

For a vegan version, omit the heavy cream or substitute with plant-based cream. You can also add a squeeze of lemon juice for extra brightness.