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Roasted Garlic Potato Soup

Bowl of Roasted Garlic Potato Soup
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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.

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)

Instructions

  1. 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.
  2. Let garlic cool slightly, then squeeze out the roasted garlic cloves into a bowl.
  3. 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.
  4. 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.
  5. Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy.
  6. Return the soup to the pot and stir in heavy cream (if using). Heat through.
  7. 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.

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