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Craving a cozy, creamy bowl of pure comfort? Look no further than my garlic potato soup recipe. Featuring the perfect combination of velvety potatoes balanced with savory roasted garlic and rich cream, this soup is the ideal easy-to-make meal that will warm you up – from the inside out. Best of all, you’ll need just 15 minutes of prep to make it!
“My family and I really enjoyed this. Extra roasted garlic for me and bacon bits for the kiddos. Thanks!”
– GRACE
Update: This recipe was originally published in February 2024. I made updates to the article below to include more information about making creamy potato soup with roasted garlic at home.
Table of Contents
- About this garlic and potato soup
- Ingredients for potato and garlic soup
- How to make potato soup with garlic
- FAQs: frequently asked questions
- Can I use other types of potatoes?
- Do I have to soak the potatoes in vinegar and water before adding them to soup?
- Do you have to peel roasted garlic?
- How do you thicken potato and roasted garlic soup?
- What can you add to creamy potato soup that isn’t cheese, bacon, or green onions?
- Can I make this soup ahead of time?
- Serving roasted garlic potato soup
- Storing leftovers
- More potato soup recipes!
- Garlic Potato Soup Recipe
About this garlic and potato soup
There’s nothing quite like a big bowl of creamy, cozy pureed potato soup on a chilly day. And when you add roasted garlic cloves to the mix, magic happens.
This simple potato garlic soup recipe is my current winter recipe go-to. Comforting and warming with the ideal blend of umami-rich caramelized roasted garlic, velvety potatoes, and an assortment of textured garnishes, it’s a creamy soup that’s sure to impress.
Why you’ll love this recipe!
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 and 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 and Creamy. Between the potatoes, cream, and parmesan, this creamy roasted garlic soup has an unbeatable silky consistency. Seriously, friends – it’s like a hug in a bowl. One bite and you’ll wanna take a bath in it!
Looking for more creamy root vegetable soup recipes? Try these fan-favorites next: Soup with Parsnips and Carrots and Ginger Soup.
Ingredients for potato and garlic soup
You only need a few easy-to-find ingredients to make this potato and roasted garlic soup:
- 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 will work too.
- Distilled White Vinegar – A touch of acidity helps to cut through the richness.
- Sub: Lemon juice
- White Onion – For sweet, allium goodness. In a pinch, yellow onions or shallots will work.
- 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 Twist. 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.
- Cheesy Additions. If you’re looking for a cheesy delight, add shredded cheddar cheese to the soup along with the parmesan.
- Protein Boost. Stir in leftover roasted whole chicken, shredded poached chicken, deli turkey breast, or leftover holiday ham to create a hearty, protein-rich soup.
- Veggie Forward. If you’re looking for a bowl of vegetable packed goodness, blend roasted cauliflower florets into the soup for a nutty flavor that pairs perfectly with potatoes and garlic.
- Dairy-Free Option. 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 Option. Follow the instructions to make this garlic cream soup dairy-free. And, make sure to use vegetable bouillon or broth.
If potatoes are on sale at the grocery store, grab extra and put them to good use in these recipes: Potato Salad without Mayonnaise, Cheese Stuffed Potato Skins, Mini Roasted Potatoes with Garlic, and Spanish Potato Frittata.
Follow these chef expert tips for the best success!
- 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.
- Roast the garlic. While you can just use regular ‘ole garlic cloves, if you’re looking for the most beautiful mellow, sweet garlic flavor, you’ll want to use roasted garlic here. It truly transforms the soup and only takes 30 minutes.
- Taste as you go. Honestly, the biggest difference between a home cook and a Chef are the use of seasonings. Be sure to taste the soup as you go and adjust the flavors with kosher salt and ground black pepper. If you think the soup tastes a little bland, it probably just needs a little more salt.
- Blend to desired consistency. An immersion blender is the easiest way to blend the soup, but it may 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 its 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
You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can!
Can I use other types of potatoes?
Yukon gold potatoes or russet potatoes are your best bet if you’re looking for that classic creamy potato soup texture. However, if you don’t mind a slightly different texture, you can try red skin potatoes or fingerling potatoes if you prefer.
Do I have to soak the potatoes in vinegar and water before adding them to soup?
Soaking the peeled and cubed potatoes in vinegar water achieves a couple things:
- Prevents Potatoes From Oxidizing. Soaking cut potatoes prevents them from turning brown and ensures a visually appealing soup.
- Removes Excess Starch and Prevents Gummy Texture. Placing the potatoes in vinegar water removes excess surface starch and prevents the potato soup from becoming overly thick and gummy.
However, if you’re looking for a thick bisque-like potato soup, you can skip the soaking step.
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 and roasted garlic 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.
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.
Can I make this soup ahead of time?
You bet! In fact, this potato and garlic soup tastes even better the next day, once the flavors have hand a chance to mingle and marry together. Just be sure to let the soup cool completely before storing in an airtight container in the fridge. Then, when you’re ready – just heat and eat.
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!
Cheyanne
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More potato soup recipes!
Garlic Potato Soup Recipe
Equipment
- 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)
Ingredients
- 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
Instructions
- 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 pot, 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 and stir in the parmesan cheese and heavy cream. Cook, stirring occasionally, until the soup is warm throughout.
- 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.
Notes
- 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.
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Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
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Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can!
Nutrition
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Grace
My family and I really enjoyed this. Extra roasted garlic for me and bacon bits for the kiddos. Thanks!
Cheyanne Holzworth
Hi Grace,
I’m honored you decided to try this potato garlic soup recipe and absolutely thrilled to hear everyone enjoyed it! Thank you so much for coming back and leaving a comment – and such a kind one at that. 🙂
Cheers and warmest wishes for a wonderful week,
Cheyanne