Description
This Roasted Garlic Potato Soup is a creamy and luxurious comfort food featuring sweet, tender roasted garlic blended into a smooth and silky potato base. With a blend of sautéed onions and leeks, subtle thyme, and a touch of Parmesan cheese, this hearty soup delivers incredible depth of flavor perfect for cozy meals.
Ingredients
Scale
Roasted Garlic
- 1 head of garlic, whole
- 1 teaspoon olive oil
- Salt and pepper, to taste
Main Ingredients
- 1¾ pounds russet potatoes, peeled
- 4 tablespoons salted butter
- 1 cup white onions, chopped
- 1 leek, cleaned and thinly sliced (whites and light greens)
- 3 tablespoons flour
- 4-5 cups low sodium chicken broth (or vegetable broth)
- 1 cup whole milk (or 2%)
- ¼ cup heavy cream
- ½ teaspoon fresh thyme (or ¼ teaspoon dried thyme)
- ½ cup freshly grated Parmesan cheese
- Salt and pepper, to taste
Toppings
- Chopped chives
- Gruyère grilled cheese croutons or crackers (optional)
Instructions
- Roast Garlic: Preheat the oven to 375ºF and position a rack in the center. Slice off the top of the garlic head to expose the cloves, drizzle with olive oil, and season with salt and pepper. Wrap the garlic in foil and place it on a baking sheet. Roast for 40-45 minutes, until the garlic is soft and tender. Allow to cool before squeezing out the roasted garlic cloves.
- Boil Potatoes: While the garlic roasts, bring a large pot of water to a boil. Add the peeled potatoes and cook until tender, about 15 minutes. Drain the potatoes, let cool slightly, then cube them.
- Sauté Aromatics: In a large Dutch oven or pot, melt the butter over medium-high heat. Add the chopped onions and sliced leeks, and sauté for 6-8 minutes until soft, translucent, and fragrant.
- Make the Soup Base: Reduce heat to medium and stir in the flour. Cook for 60-90 seconds until the flour is lightly golden, stirring constantly. Slowly whisk in 4 cups of chicken broth, milk, and heavy cream. Add fresh thyme, ¼ teaspoon kosher salt, and pepper to taste. Bring the mixture to a boil, then reduce heat and simmer for 2-3 minutes until slightly thickened.
- Add Potatoes and Garlic: Stir in the cubed potatoes, squeeze in the roasted garlic, and add the grated Parmesan cheese. Mix well to combine all flavors.
- Blend the Soup: Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until smooth. If the soup is too thick, add more chicken broth (up to 1 cup) to reach your desired consistency. Taste and adjust seasoning as needed.
- Serve: Ladle the hot soup into bowls and top with additional Parmesan cheese, chopped chives, and optional Gruyère grilled cheese croutons or crackers for garnish and texture.
Notes
- Roasting garlic sweetens its flavor, making it mellow and perfect for a creamy potato soup.
- You can substitute vegetable broth for chicken broth to make this soup vegetarian.
- Gruyère grilled cheese croutons add a delicious, cheesy crunch; simply cut grilled cheese sandwiches into cubes and toast briefly.
- This soup reheats well and thickens, so add extra broth when reheating if it feels too thick.
- For a lighter version, use low-fat milk and reduce or omit the heavy cream.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320
- Sugar: 4g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 40mg
