Indulgent and comforting, this Roasted Garlic Potato Soup blends mellow roasted garlic with creamy potatoes and a touch of herbs. It’s silky, rich, and deeply satisfying — perfect as a starter or light main on a chilly evening.

Why You Will Love This Recipe

• The garlic roasting gives a sweet, caramelized depth that regular garlic can’t match.

• Creamy textures come from combining milk, heavy cream, and parmesan—velvety yet not too heavy.

• A touch of thyme adds an herbal note, balancing the richness.

• It’s wholesome and comforting, yet bright enough to feel indulgent without being overbearing.

• Easy to make ahead, freezes well, and perfect for warming up at any point.

Roasted Garlic Potato Soup

This soup begins with one head of garlic—roasted slowly so the cloves turn tender, golden, and caramel‐sweet. The potatoes are peeled, boiled, and later blended into a smooth, luxurious base. To give it depth, you’ll sauté onions in butter, then build a roux with flour to gently thicken the broth.

Once the garlic’s bouquet emerges from the oven, the creamy components—milk and heavy cream—join the mix, along with low‐sodium stock for balance, and thyme for gentle herbaceous flavor. Parmesan cheese stirred in warms up and melts down, contributing a salty richness and fine texture.

The process is designed so that you get layers of flavor: the roast garlic, the sautéed onion, the creamy dairy, and the sharp cheese. Seasoning with salt and pepper lets you control how bold you want it. And even though this is a rich soup, it doesn’t feel heavy—thanks to the balance of stock with cream and milk.

We also make small modifications: instead of just heavy cream, using both milk and cream softens richness; adding thyme boosts subtle aroma; and letting the garlic roast thoroughly rounds out its flavor. These tweaks elevate it from simple to memorable.

This soup is ideal for US home cooks looking for comfort food that’s easy, satisfying, and still feels a little elegant. Whether serving guests or having a quiet dinner, it delivers both flavor and warmth.

If you like, you can serve it with toppings—more parmesan, a swirl of cream, or crisp crackers—to add texture contrasts. Scallions or chives work great for a burst of green and freshness.

Because the steps are straightforward—roast, boil, sauté, blend—this recipe is accessible even for less‐experienced cooks, while still giving that restaurant‑quality result. Plus, leftovers heat well without losing their character.

Servings

Makes 4 to 6 generous bowls

Time

Ingredients

• About 3 to 4 medium potatoes (≈ 1¾ pounds), peeled and cut into chunks

• 1 full head of garlic

• 2 tablespoons olive oil

• Salt and freshly ground pepper, to taste

• ¼ cup unsalted butter

• 1 cup chopped onions

• ¼ cup all‑purpose flour

• 4 cups low‑sodium vegetable broth (or chicken broth if preferred)

• 1 cup whole milk

• ¼ cup heavy cream

• ½ teaspoon fresh thyme leaves (or ¼ teaspoon dried thyme)

• ½ to ¾ cup freshly grated Parmesan cheese, plus extra for garnish

Instructions

1. Roast the Garlic

   • Preheat oven to 375°F; position rack in center.

   • Slice off top of the garlic head so cloves are slightly exposed. Peel off loose outer papery layers. Drizzle the exposed cloves with olive oil, sprinkle with salt & pepper.

   • Wrap garlic head in foil; place on a baking sheet; roast for 40–45 minutes, until cloves are soft, golden, and fragrant.

2. Boil the Potatoes

   • While garlic roasts, place peeled potato chunks in a pot of salted water. Bring to a boil, cook until fork‑tender, about 12–15 minutes. Drain; set aside.

3. Build the Soup Base

   • In a large heavy pot (Dutch oven works well), melt butter over medium heat. Add chopped onions, sauté for about 3–4 minutes until translucent and fragrant.

4. Make the Roux

   • Add flour to onions, cook about 1 minute, stirring, until the flour is fully incorporated and just begins to lose its raw smell—but do not let it brown.

5. Add Liquids and Seasoning

   • Pour in the vegetable (or chicken) broth, milk, and heavy cream gradually, whisking to smooth out any lumps. Add thyme. Season with salt & pepper. Bring to a gentle boil, then reduce heat to low and simmer for about 2–3 minutes.

6. Combine Potatoes, Roasted Garlic, and Cheese

   • Squeeze or scoop in the roasted garlic cloves. Add cooked potatoes. Stir in Parmesan cheese.

7. Blend Until Smooth

   • Use an immersion blender (or carefully transfer to a countertop blender, in batches if needed) to purée the soup until smooth and creamy.

8. Serve

   • Ladle the soup into bowls. Garnish with extra grated Parmesan. Optional: top with crisp crackers or sliced scallions.

Tips

• For even deeper garlic flavor, roast the garlic an extra 5‑10 minutes, but watch it carefully so it doesn’t burn. Burnt garlic can turn bitter.

• If the soup is too thick, adjust by adding more milk or broth until desired consistency is reached.

• Taste for salt after adding the Parmesan cheese, since the cheese adds saltiness.

• Use fresh thyme if possible for best flavor; dried thyme works in a pinch.

• Let the soup rest for a few minutes after blending—flavor often develops a bit more.