Roasted Garlic Potato Soup Recipe

Name: Roasted Garlic Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 -6 large yukon gold potatoes, peeled and diced; 15 garlic cloves, peeled; 1/3 cup canola oil; 1 tablespoon olive oil; 1 shallot, peeled and diced; 1 leek, white part only, trimmed and diced; 1 cup dry white wine; 2 quarts chicken stock, clear; 2 quarts heavy whipping cream; 1 teaspoon fresh thyme, chopped; 1 teaspoon fresh sage, chopped; 1 teaspoon fresh rosemary, chopped; 1 teaspoon ground cumin; 1 teaspoon Dijon mustard; 1/8 teaspoon Tabasco sauce; 1 lemon, juiced; salt; pepper

Servings: persons

5 -6 large yukon gold potatoes, peeled and diced
15 garlic cloves, peeled
1/3 cup canola oil
1 tablespoon olive oil
1 shallot, peeled and diced
1 leek, white part only, trimmed and diced
1 cup dry white wine
2 quarts chicken stock, clear
2 quarts heavy whipping cream
1 teaspoon fresh thyme, chopped
1 teaspoon fresh sage, chopped
1 teaspoon fresh rosemary, chopped
1 teaspoon ground cumin
1 teaspoon Dijon mustard
1/8 teaspoon Tabasco sauce
1 lemon, juiced
salt
pepper

1
Place garlic and canola oil in a small saucepan. Simmer until golden brown. Strain the garlic from the oil. (The oil can be discarded, or saved for another recipe.).
2
Pour olive oil in a 5-6 quart stockpot over medium high heat. Add shallot, leeks and potatoes. Saute 12-15 minutes, or until vegetables begin to brown.
3
Deglaze the pan with the wine, and reduce to 1/3 the original volume of liquid.
4
Add chick stock and cream. Bring to a boil, reduce heat, and simmer about 30 minutes, until potatoes are tender.
5
Pour soup into blender, add half the garlic, and process until smooth. (Be careful with the hot liquid. If you have an immersion blender, use that instead.).
6
Return soup to stockpot over low heat. Add seasonings and blend well.
7
Garnish with remaining garlic gloves.

1136

kcal

Calories

Fat

150

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

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 18 ingredients. The key ingredients include: 5 -6 large yukon gold potatoes, peeled and diced, 15 garlic cloves, peeled, 1/3 cup canola oil, 1 tablespoon olive oil, and more.

Yes, 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!

Roasted Garlic Potato Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions