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Roasted Garlic Potato Soup

Creamy Roasted Garlic Potato Soup for Cozy Nights

This Roasted Garlic Potato Soup is a creamy comfort food perfect for cozy nights, featuring roasted garlic and potatoes.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 cups
Course: Soup
Cuisine: Comfort Food
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 3 heads garlic Adds a deep, roasted flavor; ensure to roast them to bring out natural sweetness.
  • 2 units shallots Provides a mild onion flavor; can substitute with a small onion if needed.
  • 4 large potatoes Forms the soup's creamy base; opt for starchy varieties like Russet for the best texture.
  • 1 cup cauliflower Contributes subtle nuttiness; substitute for more potatoes for a denser texture.
  • few sprigs thyme (minced) Infuses herbal notes; can be swapped with dried thyme if fresh isn't available.
  • generous drizzle olive oil Enhances flavor during roasting.
For the Liquid & Creaminess
  • 5 cups chicken broth Provides the flavorful liquid base; use vegetable broth for a vegetarian option.
  • 1 cup heavy cream Adds creaminess; substitute with coconut cream for a dairy-free version.
For the Toppings
  • 1 loaf bread (French or baguette) Forms the base for crunchy croutons.
  • 3-4 tablespoons chili crisp Offers a spicy crunch.
  • to taste Parmesan A sprinkle adds umami; optional for vegans.
  • to taste Chives Fresh garnish provides a slight onion flavor; can replace with green onions.
  • to taste Salt and Pepper Essential for seasoning.
  • a pinch red pepper flakes Introduces heat; optional.
  • 1 teaspoon Italian seasoning Enhances flavor; substitute as desired.

Equipment

  • Oven
  • Baking Sheet
  • Large pot
  • Immersion Blender
  • Broiler
  • cutting board
  • knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Chop the potatoes into even chunks. Cut the tops off the garlic heads and shallots. Mince the thyme.
  3. Arrange the vegetables on a baking sheet, drizzle with olive oil, and season. Roast for 30-35 minutes.
  4. Transfer roasted vegetables to a pot, add broth, and simmer. Use an immersion blender to puree until smooth.
  5. Stir in cream and Italian seasoning. Adjust seasoning and keep warm.
  6. Cut bread into cubes, toss with chili crisp, and broil for 4-5 minutes until golden.
  7. Ladle soup into bowls, topping with croutons, chives, and Parmesan if desired.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 40gProtein: 6gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 10mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat on the stove over low heat.

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