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On the hunt for an easy, inexpensive, deliciously rich-tasting, primarily pantry-based meal? Look no further than my Roasted Garlic Potato Soup. Simply made with just 11 ingredients and 15 minutes of prep, this creamy garlic soup recipe is the ideal mid-week meal to warm you up from the inside out.

About this potato garlic soup recipe

This simple potato garlic soup recipe is my current winter obsession. Featuring the caramelized, nutty flavor of roasted garlic, the delicious body of puréed potato soup, and an assortment of textured garnishes. It’s a meal that is sure to impress. 

Aside from being a dreamy meal for fellow spud-lovers, this roasted garlic soup recipe with potatoes is also:

  • The Epitome of Budget-Friendly Elegance – Potatoes and heads of garlic are inexpensive, but when they combine forces with a splash of cream, a handful of parmesan, and a few dried spices they become so much more than the sum of their parts. And, since this roasted garlic potato soup recipe is made with mostly pantry staples, it’s the perfect meal for rent week or whenever your larder is looking bare.
  • Quick & Easy Preparation – This potato and garlic soup recipe takes just 15 minutes of active prep work and will be ready for eating in just 45 minutes from start to finish!
  • Delectably Rich & Creamy – Between the potatoes, cream, and parmesan, this creamy roasted garlic soup has an unbeatable silky consistency. Seriously, friends. One bite and you’ll wanna take a bath in it!

Looking for more creamy root vegetable soup recipes? Try these fan-favorites next: Creamy Parsnip Soup and Carrots and Ginger Soup.

Ingredients for garlic potato soup

You only need a few easy-to-find ingredients to make this potato and roasted garlic soup. Here’s what to grab:

  • Yukon Gold Potatoes – Yukon Golds have the perfect balance of starchiness and waxiness. making them my go-to all-purpose potato.
    • Sub: Starchy russet potatoes are a great all-purpose potato that works here, too. 
  • Distilled White Vinegar – A touch of acidity helps to cut through the richness. Feel free to swap in lemon juice instead.
  • White Onion – For sweet, allium goodness. In a pinch, yellow onions or shallots will also do the trick.
  • Roasted Garlic – A whole head of garlic is the secret sauce that makes this roasted potato soup extra special. 
  • Fresh Thyme – For minty, citrusy, woodsy goodness. If needed, swap in ⅓ as much dried thyme.
  • Italian Seasoning – For robust Italian flavor.
  • Dried Crushed Rosemary – For earthy, woodsy, lemony flavor. If you only have fresh rosemary, chop the leaves well and use 3x as much.
  • Nutmeg – For aromatic warmth and sweetness. If possible, use freshly grated nutmeg for the best flavor.
  • Bouillon Cubes + Water – Bouillon is a pantry superstar, as it’s shelf-stable and super flavorful. Feel free to swap in Better Than Bouillon paste. Or, use store-bought chicken broth or vegetable broth.
  • Dry Bay Leaf – For a warm, piney flavor profile that emphasizes the flavor of thyme.
  • Parmesan – Make sure to grate your own cheese for the best texture. Also, save the leftover rind to simmer in the soup base — it adds so much flavor!
  • Heavy Cream – For an extra creamy mouthfeel and added richness. You can also use slightly lighter whipping cream if needed.
  • Salt & Pepper – For seasoning, to taste. Make sure to use freshly cracked pepper for the best flavor!

Recipe variations

As much as I love this garlic and potato soup recipe, there are several ways to make it your own. Here are a few ideas to help inspire:

  • Ultra Thick and Creamy – Sprinkle 1 teaspoon (or up to 1 tablespoon) of all purpose flour over the sautéed onions and aromatics. Then, cook for 1-2 minutes before adding the liquids to create a super thick and ultra creamy garlic potato soup.
  • Protein-Packed – Stir in rotisserie chicken, shredded poached chicken, deli turkey breast, or leftover holiday ham to create a hearty, protein-rich soup.
  • Dairy-Free – Swap in vegan whipping cream (or coconut cream, if you don’t mind a hint of coconut flavor) and use your favorite vegan parmesan cheese.
  • Vegan – Follow the instructions to make this garlic cream soup dairy-free, then make sure to use vegetable bouillon or broth.

How to make potato and garlic soup

This quick and easy potato soup with garlic is a breeze to make. Here’s how:

  1. Prep Potatoes: Add the water and white vinegar to a large bowl and set the bowl aside. Next, using a vegetable peeler, peel potatoes, discarding skin. Switch to a sharp Chef’s knife and cut the potatoes into a large, 1-inch dice and then place the cut potatoes into the bowl of vinegar water. Set the potatoes aside for 15-30 minutes before draining and setting aside.
  2. Sauté Onions: Heat the butter and oil over medium heat in a Dutch oven. Then, add the onions and cook, stirring often, until soft.
  3. Add Flavor: Add the roasted garlic paste, thyme leaves, crushed rosemary, and nutmeg. Then, cook, stirring, until fragrant.
  4. Add the potatoes and ¼ teaspoon of salt to the pot. Cook, stirring often, for 6 minutes.
  5. Add the bouillon water or broth to the pot and use the edge of a wooden spoon to scrape up any brown bits (fond) stuck to the bottom of the pan.
  6. Add the bay leaf and parmesan rind if using. And then bring the contents to a slow boil over medium-high heat. Once boiling, immediately reduce the heat to maintain a simmer.
  7. Cook the soup – uncovered – until the potatoes are fork tender and offer little-to-no resistance when poked with the tins of a fork.
  8. Puree Soup: Next, turn the heat off under the pot and use an immersion blender to blend the soup until it’s completely smooth.
  9. Add Parmesan and Cream: Finally, stir in the parmesan cheese and heavy cream into the potato garlic soup and cook until warm throughout.
  10. Garnish and Serve: Divide the garlic and potato soup among warm soup bowls and garnish as you see fit. Enjoy while warm. 

Tips for the best garlic and potato soup

  • Don’t skip the soaking step. Not only does the vinegar help to impart a touch of tanginess, it also helps to draw out the starch which results in a better texture.
  • An immersion blender is the easiest way to blend the soup, but it will leave a bit of texture. If you prefer an ultra-smooth consistency, blend it in two or more batches in a high-speed blender (e.g. Vitamix). Just be sure not to fill the blender base too high, and keep a kitchen towel and your hand over the lid as you blend to prevent the steam from causing it to pop off!
  • Garnish for gold! While this roasted garlic and potato soup is delightful on it’s own, adding some textural garnishes takes it over the top. Add an extra drizzle of cream for a pretty swirl on top, or use a spoonful sour cream or greek yogurt for a touch of tang. Crunchy croutons are a delightful contrast against the smooth creaminess. Fresh herbs or a few shakes of red pepper flakes add a pop of brightness. 

FAQs: frequently asked questions

What can you add to creamy potato soup that isn’t cheese, bacon, or green onions?

For this particular roasted potato garlic soup recipe, you can really add anything you love with potatoes. Personally, I love adding a dollop of sour cream, a handful of crunchy croutons, and a few snips of fresh chives.

Do you have to peel roasted garlic?

It’s not so much peeling as it is squeezing. Channel your inner Dr. Pimple Popper and squeeze the roasted cloves out of the top of the bulb where you sliced it open. It’s very quick and easy compared to peeling raw garlic!

How do you thicken potato soup?

I personally think the texture of this roasted potato and garlic soup is perfectly thick if you make it as instructed. That said, if you prefer an even thicker consistency, you have a few options. The most simple is to simmer it on low heat, stirring often. As it steams, liquid is evaporating, which will eventually cause it to thicken.

The second option is to use a starch slurry. Grab a tablespoon or two of cornstarch or potato starch, dissolve it in a few tablespoons of water or broth, then pour the slurry into the puréed soup. Simmer over medium-low heat for a few minutes until the soup is visibly thickened.Finally, you can always add more potatoes. Feel free to use either an extra potato or two at the outset, or add plain instant potato flakes after puréeing until you reach the desired consistency.

Serving roasted garlic potato soup

  • Roasted Garlic Garlic Bread: Pair your soup with homemade garlic bread made with roasted garlic, taking the classic comfort food to the next level. This pairing not only doubles down on the sweet roasted garlic flavor but also gives you the perfect vehicle to sop up every last drop of this creamy roasted garlic soup.
  • Gourmet Garnish Bar: Set out bowls of homemade croutons, freshly chopped thyme, snipped chives or your favorite fresh herbs for cooking, red pepper flakes, and sour cream. Encourage your guests to customize their soup to make the dining experience interactive and personalized. For the croutons, consider using sourdough or ciabatta bread, tossed with olive oil and toasted until golden for extra crunch.
  • Crunchy Cheese Lover’s Delight: Offer some parmesan croutons and extra grated Parmesan as an additional garnish. The nutty, salty flavor of the cheese complements the earthiness of the roasted garlic and potatoes beautifully. Guests can sprinkle cheese on top of their soup, which will melt slightly to create a wonderfully creamy texture and rich taste.
  • Loaded Potato Soup: Garnish your bowl of garlic and potato soup as you would a baked potato – with a dollop of sour cream, plenty of bacon or candied bacon, green onions, chives, and cheddar cheese.
  • Spicy Kick: For those who enjoy a bit of heat, provide a small bottle of high-quality olive oil infused with red pepper flakes or a jar of your favorite chili crisp to drizzle over the soup. This not only adds a spicy kick but also introduces a silky texture that contrasts with the creaminess of the soup, elevating the overall flavor profile.
  • Refreshing Side Salad: Complement the soup with a simple, fresh brussels sprouts salad with baked rounds of goat cheese. The brightness of the salad balances the richness of the soup, making for a well-rounded meal. 

Storing potato and roasted garlic soup

  • Allow the leftover roasted garlic potato soup to cool completely to room temperature before transferring to an airtight container. Store in the fridge for up to 3 days.
  • Freezing is not recommended, as it is a cream-based soup. Freezing can cause the soup to break, resulting in a less than desirable consistency. 
  • To reheat, warm in a saucepot on the stovetop over medium-low heat, being careful not to boil. You can also heat it in the microwave in 30-45-second intervals, stirring between each.

As we come to the end of our journey, let’s not forget that every spoonful of this Roasted Garlic Potato Soup is a step closer to pota-toe-tal bliss. I hope this recipe leaves you feeling “souperbly” satisfied. And remember, in the kitchen of life, it’s all about finding the right “spuds” to share your table with, so make sure to share with your loved ones!


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More potato soup recipes!

Best recipe for roasted garlic and potato soup👇

Overhead photo of potato garlic soup garnished with croutons and fresh herbs in a white bowl.

Garlic Potato Soup Recipe

Total Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4 servings
Ditch the store-bought with this cozy roasted garlic and potato soup with parmesan. Rich, creamy, bursting with garlicky flavor, and made with simple ingredients with 15 minutes of prep, it's the ultimate bowl of comfort you can enjoy anytime!


  • 1 Large Mixing Bowl (for soaking potatoes)
  • 1 Dutch Oven or Large Saucepan (for cooking garlic potato soup)
  • 1 Wooden Kitchen Spoon (for stirring)
  • 1 Immersion Blender or Stand Blender (for pureeing soup)


  • 1 ½ Pounds Yukon Gold Potatoes
  • 2 TBS White Distilled Vinegar (sub: Fresh Lemon Juice)
  • 1 ½ TBS EACH: Unsalted Butter and Extra-Virgin Olive Oil
  • 1 medium White Onion – peeled and small dice (about 1 ¾ cup)
  • 2 medium Bulbs / Heads Roasted Garlic - peeled and mashed into a paste (about 15-20 cloves)
  • 1 tsp Fresh Thyme Leaves (sub: 1/3 tsp dried)
  • 1/2 tsp tsp Italian Seasoning
  • heaping ¼ tsp EACH: Dry Crushed Rosemary and Ground Nutmeg
  • 4 whole Vegetable or Chicken Bouillon Cubes – dissolved in 4 cups boiling water (sub: 4 cups chicken or vegetable broth)
  • 1 whole Dry Bay Leaf
  • 1 whole Parmesan Rind - OPTIONAL
  • To Taste Kosher Salt and Ground Black Pepper
  • 1/3 Cup Grated Parmesan Cheese – or more to taste
  • ¼ Cup Heavy Cream – or more to taste
  • Optional Serving: Croutons Fresh Thyme, Cooked/Crumbled Bacon, Snipped Chives, Smoked Paprkia, Sour Cream


  • Prep and Soak Potatoes: Add 6 cups of filtered water to a large bowl and stir in the vinegar. Set the water aside.
    Working over a clean cutting board, use a vegetable peeler to peel potatoes, discarding skin. Next, use a sharp Chef’s knife and cut the potatoes into a large, 1-inch dice. Transfer the cut potatoes to the bowl of vinegar water.
    Set the potatoes aside for 15-30 minutes, drain in a colander, return the soaked and drained potatoes to the bowl, and set aside.
  • Sauté Onions: In a Dutch oven or large saucepan, heat the butter and oil over medium heat. Once the butter is melted, add the onions and season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring often, until the onions are soft, about 4-5 minutes.
  • Add Garlic and Flavorings: To the pan, add the roasted garlic paste, thyme leaves, Italian seasoning, crushed rosemary, and nutmeg. Season with a ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring, until fragrant and the garlic seamlessly melts with onions, about 1 minute.
  • Add Potatoes: Add the drained diced potatoes and ¼ teaspoon of salt to the pot and cook, stirring often, for 5-6 minutes, or until the onions are just starting to turn golden brown.
  • Add Bouillon Water, then the Bay Leaf + Parm Rind: Add the bouillon water or broth to the pot and use the edge of a wooden spoon to scrape up any brown bits (fond) stuck to the bottom of the pan. Next, add the bay leaf and parmesan rind if using; bring the contents to a slow boil over medium-high heat. Once boiling, immediately reduce the heat to maintain a simmer.
  • Cook Soup: Cook the soup - uncovered - stirring occasionally, until the potatoes are fork tender and offer little-to-no resistance when poked with the tins of a fork, about 16 minutes. Use tongs or a slotted spoon to remove and discard the bay leaf and parmesan rind.
  • Puree Soup: Turn the heat off under the pot. Using an immersion blender, blend the soup until it is completely smooth. Alternatively, carefully transfer the soup in batches to a high-speed countertop blender and puree the soup.
  • Add Parmesan and Cream: Turn the heat back on under the pan to between low and medium-low. Stir in the parmesan cheese and heavy cream. Cook until the soup is warm throughout, stirring occasionally.
  • Adjust for Taste: Take a bite of the soup and adjust for taste, adding more salt and pepper for overall flavor, nutmeg for warmth, thyme for herbaceous freshness, parmesan for salty cheesiness, and cream for richness.
  • Garnish and Serve: Using a ladle, divide the garlic and potato soup among warm soup bowl. Garnish with grated parmesan, fresh thyme and chives, crushed red pepper flakes, a dollop of sour cream, and croutons if using. Enjoy immediately while warm.


  • Storage: Allow the leftover roasted garlic potato soup to cool completely to room temperature before transferring to an airtight container. Store in the refrigerator for up to 3 days.
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.


Calories: 270kcal    Carbohydrates: 34g    Protein: 7g    Fat: 12g    Saturated Fat: 8g    Polyunsaturated Fat: 1g    Monounsaturated Fat: 3g    Trans Fat: 0.2g    Cholesterol: 36mg    Sodium: 170mg    Potassium: 796mg    Fiber: 4g    Sugar: 3g    Vitamin A: 452IU    Vitamin C: 37mg    Calcium: 120mg    Iron: 2mg

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