Creamy Roasted Garlic Potato Soup Recipe

Name: Creamy Roasted Garlic Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 bulbs garlic (whole); 1 tablespoon butter; 3 lbs potatoes, peeled and cubed (about 6 medium); 2 large onions, quartered; 2 tablespoons olive oil; ¼ teaspoon pepper; ½ teaspoon salt; 6 cups vegetable broth; 4 ½ teaspoons flour; 2 tablespoons butter; ½ cup heavy cream; ½ cup chopped herbs (rosemary, thyme, parsley)

Servings: persons

4 bulbs garlic (whole)
1 tablespoon butter
3 lbs potatoes, peeled and cubed (about 6 medium)
2 large onions, quartered
2 tablespoons olive oil
¼ teaspoon pepper
½ teaspoon salt
6 cups vegetable broth
4 ½ teaspoons flour
2 tablespoons butter
½ cup heavy cream
½ cup chopped herbs (rosemary, thyme, parsley)

1
Roast Garlic - remove papery outer skin from garlic bulb (do not peel or separate cloves; cut top of bulb off.
2
Melt 1 tablespoon of butter.
3
Place bulbs in heavy-duty foil and drizzle butter over garlic.
4
Wrap garlic bulbs in the foil.
5
Set aside.
6
Place potatoes and onions in a single layer of an ungreased 15-in x 10-in x 1 in baking pan.
7
Drizzle olive oil and sprinkle salt and pepper.
8
Toss to coat the potatoes and onions.
9
Preheat oven to 400 degree.
10
Place potato mixture and garlic (in foil) in oven and cook for 40 minutes, stirring vegetables once.
11
Remove from oven and let cool slightly - about 5 minutes.
12
Open foil on garlic to allow to cool.
13
In a blender combine about 2 cups broth and half of the vegetable mixture (or as much as will comfortably fit in blender), plus 1/2 the herbs, plus half of the softened garlic (squeeze the garlic out of the skins and discard the skins) cover and process till blended.
14
Repeat with two cups broth and remaining vegetable mixture and herbs and garlic.
15
Set aside in a bowl.
16
In a soup pot melt 2 tablespoons butter.
17
Stir in flour until smooth; gradually add remaining 2 cups broth.
18
Bring to a boil; cook and stir for 2 minutes or until thickened.
19
Stir in heavy cream, and then the pureed vegetables.
20
Heat through.
21
Notes: Serve with bread and a salad.
22
Can roast more garlic and use that roasted garlic as a spread on the bread.
23
Can also save some of the herbs to sprinkle on top of soup when served.

717

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 bulbs garlic (whole), 1 tablespoon butter, 3 lbs potatoes, peeled and cubed (about 6 medium), 2 large onions, quartered, and more.

Yes, Creamy Roasted Garlic Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Roasted Garlic Potato Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions