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There’s nothing quite like a warm bowl of Roasted Garlic Potato Soup to soothe the soul and warm you up on a chilly day. This creamy, rich soup is bursting with flavor from the roasted garlic and potatoes, making it a favorite comfort food in our home. It’s easy to make and perfect for a cozy night in or as an impressive starter for your dinner parties. Let’s dive into this delicious recipe!
Table of Contents
Why You’ll Love It
- Flavor-packed: Roasting the garlic and potatoes intensifies their natural flavors, adding a delightful depth to the soup.
- Creamy and comforting: The smooth, creamy texture of the soup makes it incredibly comforting and satisfying.
- Easy to make: With simple ingredients and straightforward steps, this recipe is perfect for both novice and experienced cooks.
- Versatile: Customize the soup with your favorite toppings or make it vegetarian by omitting the bacon.
What’s the Best Kind of Potatoes to Use?
For this recipe, white potatoes are the best choice. They have a smooth texture that blends beautifully into a creamy soup, and their subtle flavor allows the roasted garlic to shine.
My Tips on How to Make Roasted Garlic Potato Soup
- Roast evenly: Make sure to cut the potatoes and onions into similar-sized pieces to ensure even roasting.
- Garlic roasting: Cut the top off the head of garlic to expose the cloves, drizzle with olive oil, and wrap in foil for perfectly roasted garlic.
- Blending: Blend the soup until completely smooth for a silky texture. If you prefer a chunkier soup, blend less or use a potato masher.
What You’ll Need
- Potatoes: White potatoes work best for this recipe due to their smooth texture and mild flavor.
- Onion: Adds a depth of flavor and sweetness when roasted.
- Garlic: Roasting the garlic brings out its natural sweetness and adds a rich, mellow flavor.
- Olive Oil: Helps to roast the vegetables and adds a lovely richness to the soup.
- Vegetable Broth: Forms the base of the soup and enhances the overall flavor.
- Heavy Cream: Adds creaminess and makes the soup luxuriously smooth.
- Seasonings: Salt, pepper, chili flakes, and nutmeg add the perfect balance of spice and warmth.
- Baguette: Sliced and toasted to serve alongside the soup, providing a crunchy contrast.
- Bacon: Adds a smoky, crispy topping.
- Parsley: Fresh parsley adds a pop of color and freshness.
- Honey: Drizzled on top for a hint of sweetness.
How to Make Roasted Garlic Potato Soup
Preheat the Oven
- Preheat your oven to 220°C (430°F).
Prepare the Vegetables
- Peel and cut the potatoes into pieces. Peel and cut the onion into pieces. Cut the top off the head of garlic to expose the cloves.
Roast the Vegetables
- Place the potato and onion pieces on a baking sheet. Drizzle with olive oil and sprinkle with salt. Wrap the garlic head in foil with a drizzle of olive oil and place it on the baking sheet. Roast everything for 35 minutes until the potatoes are tender and the garlic is soft.
Blend the Soup
- In a blender, combine the roasted potatoes, onion, and squeeze the roasted garlic cloves out of their skins. Add vegetable broth, heavy cream, salt, pepper, chili flakes, and nutmeg. Blend until smooth.
Toast the Baguette
- Cut the baguette into slices. Drizzle with olive oil and toast in a pan until golden and crispy.
Cook the Bacon
- In another pan on high heat, cook the bacon slices for about 3 minutes until crispy. Remove the bacon and drain on paper towels.
Assemble and Serve
- Transfer the blended soup to bowls. Top with crispy bacon bits, chopped parsley, and a drizzle of honey. Serve with toasted baguette slices.
Substitutions and Variations
- Vegetarian: Omit the bacon and use vegetable-based toppings like roasted red peppers or sautéed mushrooms.
- Dairy-free: Substitute the heavy cream with coconut cream or a dairy-free alternative.
- Spicy: Add more chili flakes or a dash of hot sauce for a spicier kick.
What to Serve with Roasted Garlic Potato Soup
This soup pairs wonderfully with a fresh green salad, crusty bread, or a side of roasted vegetables. For a heartier meal, serve it alongside a grilled cheese sandwich.
Leftovers and Storage
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stove over low heat, stirring occasionally. You can also freeze the soup for up to 2 months.
- Thaw in the refrigerator overnight before reheating.
FAQ About Roasted Garlic Potato Soup
Can I use a different type of potato? Yes, while white potatoes are ideal for their texture, you can also use Yukon Gold or russet potatoes.
How do I make the soup thicker? If you prefer a thicker soup, reduce the amount of vegetable broth or add a bit more potato. You can also simmer the blended soup to reduce and thicken it.
Can I make this soup ahead of time? Absolutely! This soup can be made a day in advance and reheated before serving. The flavors often deepen and improve with time.
More Recipes You’ll Love
Crispy Sweet Potato Hash Browns
Roasted Garlic Potato Soup
Warm up with our creamy Roasted Garlic Potato Soup, a comforting blend of roasted white potatoes, sweet caramelized onions, and mellow roasted garlic. Topped with crispy bacon bits, fresh parsley, and a hint of honey, this rich and flavorful soup is perfect for cozy nights in or as an elegant starter. Serve with toasted baguette slices for a delightful, crunchy accompaniment.
Ingredients
- 500 g potatoes peeled and cut into pieces
- 1 onion peeled and cut into pieces
- 1 head of garlic
- 3 tbsp olive oil
- 600 ml vegetable broth
- 150 ml heavy cream
- salt to taste
- pepper to taste
- nutmeg to taste
- chili flakes to taste
- 1 baguette sliced and toasted
- 100 g bacon sliced
- 1 tbsp parsley chopped
- 2 tbsp honey
Instructions
- Preheat your oven to 220°C (430°F).
- Place the potato and onion pieces on a baking sheet. Cut the top off the head of garlic, drizzle everything with olive oil, and sprinkle with salt.
- Bake for 35 minutes until the potatoes are tender and the garlic is soft.
- In a blender, add the roasted potatoes, onion, squeezed roasted garlic cloves, vegetable broth, heavy cream, salt, pepper, chili flakes, and nutmeg. Blend until smooth.
- Cut the baguette into slices, drizzle with olive oil, and toast in a pan until golden and crispy.
- In another pan, cook the bacon on high heat for about 3 minutes until crispy. Remove and drain on paper towels.
- Transfer the soup to bowls, top with crispy bacon bits, chopped parsley, and a drizzle of honey. Serve with toasted baguette slices.
Notes
- If you prefer a thinner soup, add more vegetable broth until you reach the desired consistency. For a thicker soup, reduce the amount of broth or add more potatoes.
- Ensure the garlic is properly roasted by wrapping it tightly in foil and checking for softness after baking. Properly roasted garlic should be caramelized and easily squeezed out of its skins.
- Feel free to get creative with the toppings! Try adding shredded cheese, a dollop of sour cream, or even some chopped green onions for extra flavor and texture.
Nutrition
Calories: 370kcal
Tried this recipe?Let us know how it was!
