Roasted Garlic Potato Soup
Serves: 6–8
Prep: 15 min
Roast garlic: 40 min
Cook: 30 min
Ingredients
Roasted Garlic
-
2 whole heads garlic
-
1 tbsp olive oil
-
Pinch of salt
Soup
-
3 lbs (about 1.4 kg) Yukon Gold or russet potatoes
-
2 tbsp butter or olive oil
-
1 large yellow onion, diced
-
2 ribs celery, diced
-
1 large carrot, diced (optional, for sweetness)
-
4 cups vegetable or chicken broth
-
2 cups water (or more broth)
-
1 tsp fresh thyme leaves (or ½ tsp dried)
-
1 tsp salt (plus more to taste)
-
½ tsp black pepper
-
1 bay leaf
-
½ cup milk or unsweetened oat milk (optional, for creaminess)
Garnishes
-
Crispy potato skins (see below)
-
Fresh chives or parsley
-
Toasted bread crumbs or croutons
-
Drizzle of olive oil or truffle oil
-
Crispy bacon bits (optional)
Method
1. Roast the Garlic
-
Preheat oven to 200°C (400°F).
-
Slice the top ½ inch off each garlic head to expose cloves.
-
Place on foil, drizzle with olive oil and salt, wrap tightly.
-
Roast 35–40 minutes until cloves are soft and golden.
-
Cool, then squeeze roasted cloves out of skins. Set aside.
2. Prepare Potatoes
-
Peel 2 of the 3 lbs of potatoes. Cut all potatoes (peeled + unpeeled) into 1-inch chunks.
-
Save the peels from the 2 lbs of peeled potatoes — these make crispy garnish.
3. Crispy Potato Skins (Garnish)
-
Toss potato peels with 1 tbsp oil + salt.
-
Spread on a baking sheet. Roast at 200°C (400°F) for 10–15 min until crisp and golden. Set aside.
4. Make the Soup
-
In a large pot or Dutch oven, melt butter over medium heat.
-
Add onion, celery, carrot (if using). Sauté 5–7 minutes until soft.
-
Add roasted garlic cloves, potatoes, thyme, salt, pepper, bay leaf.
-
Pour in broth and water. Bring to a boil, then reduce heat to low.
-
Simmer 20–25 minutes until potatoes are very tender.
5. Blend
-
Remove bay leaf.
-
Use an immersion blender to purée soup until completely smooth. (Or blend in batches in a regular blender — careful with hot liquid.)
-
Stir in milk (if using) and heat through. Adjust salt/pepper.
6. Serve
-
Ladle soup into bowls.
-
Top with crispy potato skins, fresh chives, croutons, and a drizzle of oil.
