Go Back

Roasted Garlic Potato Soup

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.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Finishing Tine 5 minutes
Total Time 1 hour 25 minutes
Servings 6

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
 

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.

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.

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.

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.
  • 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.
  • Combine Potatoes, Roasted Garlic, and Cheese
  • Squeeze or scoop in the roasted garlic cloves. Add cooked potatoes. Stir in Parmesan cheese.
  • 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.

Serve

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

Notes

  • 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.