Buckle up because I’m about to share my obsession: roasted garlic potato soup! It’s not just soup; it’s a velvety, deeply flavored hug in a bowl. We’re talking pure comfort food cranked up to Cuba Queen levels.
I spent weeks tweaking this recipe to get it just right. It needed that perfect balance of creamy texture and intense garlic flavor. This roasted garlic potato soup is so good, it could convert even the staunchest soup skeptics. Trust me, get ready to have your taste buds seriously rocked.
The secret? Roasting the garlic. Roasting mellows the garlic but intensifies its sweetness. It’s how we get that deeply satisfying, almost caramelized flavor that makes this roasted garlic potato soup utterly unforgettable.
I’m so fired up to share this with you! Get ready to transform your kitchen into a flavor fiesta. This roasted garlic potato soup is about to become your new go-to when you need a serious dose of comfort and bold flavor. Let’s get cooking! 🔥
INGREDIENTS You Need for This:
This roasted garlic potato soup ingredient list is SHORT but mighty! We’re talking a handful of simple ingredients that, when treated right, become something truly extraordinary.
- 2 heads of garlic: Seriously, don’t skimp. Roasting mellows the flavor, and we want that robust garlic punch.
- 2 tablespoons olive oil: For roasting the garlic and sautéing the veggies. Use good quality – you’ll taste the difference.
- 1 large onion, chopped: Adds a savory base note to the soup. Yellow or white onions work best.
- 4 cups Yukon Gold potatoes, peeled and cubed: These potatoes are naturally creamy, perfect for our soup’s texture.
- 4 cups vegetable broth: Use a good quality broth for the best flavor. Low sodium is preferred, so you can control the salt.
- 1 cup heavy cream (or coconut cream for vegan): This is what makes it decadent and creamy.
- Salt and pepper to taste: Don’t be shy! Seasoning is key to bringing out the flavors.
- Optional Garnishes: Fresh chives, crispy bacon bits, a swirl of cream, or a sprinkle of red pepper flakes for a kick.
The secret to epic roasted garlic potato soup is using Yukon Gold potatoes. Their naturally creamy texture makes all the difference. Forget russets – Yukon Golds are the flavor adventurer’s choice!
You’ll find the best garlic for this **roasted garlic potato soup** at your local farmer’s market or specialty produce store. Look for firm, plump heads with tight skins. Avoid any that are soft or have sprouts.
Splurge on good-quality olive oil for this one **roasted garlic potato soup** ingredient – trust me. The flavor shines through, especially when roasting the garlic. The aroma alone is worth it!
To make this **roasted garlic potato soup** vegan, simply swap out the heavy cream for coconut cream. It adds a subtle sweetness and richness that complements the garlic perfectly.
Store any leftover roasted garlic in an airtight container in the fridge for up to a week. You can use it in other dishes to add a burst of flavor!
STEP-BY-STEP INSTRUCTIONS:
Here’s where the magic happens! Follow these steps, and you’ll be swimming in a bowl of creamy, dreamy roasted garlic potato soup in no time. Don’t stress – your roasted garlic potato soup is going to be incredible.
Roast the Garlic
Preheat your oven to 400°F (200°C). Slice off the top of each garlic head to expose the cloves. Drizzle with olive oil, wrap in foil, and bake for 45 minutes, or until the cloves are soft and golden. Pro tip for roasted garlic potato soup perfection: the garlic should be easily pierced with a fork when it’s done. Your kitchen should smell AMAZING.
Sauté the Onion
While the garlic is roasting, chop your onion. In a large pot or Dutch oven, heat the remaining olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until softened and translucent. Here’s where most people mess up their roasted garlic potato soup – they rush this step. Soft, sweet onions are the goal!
Add Potatoes and Broth
Add the cubed potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender. In my kitchen, this roasted garlic potato soup takes exactly 17 minutes to get the potatoes fork-tender. Time may vary, adjust accordingly!
Squeeze the Garlic
Once the garlic is cool enough to handle, squeeze the roasted garlic cloves out of their skins and into the pot with the potatoes and broth. The roasted garlic will easily slip out of the head and be soft. This is where your **roasted garlic potato soup** transforms into pure magic. That roasted garlic aroma combined with the broth? Unbelievable.
Blend the Soup
Use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches. Be careful when blending hot liquids! Your **roasted garlic potato soup** should look smooth and velvety.
Add Cream and Season
Stir in the heavy cream (or coconut cream) and season with salt and pepper to taste. Heat through gently, but don’t boil. Taste and adjust seasonings as needed. This **roasted garlic potato soup** is all about balance – don’t be afraid to add more garlic if you want an even bolder flavor!
Serve and Garnish
Ladle the **roasted garlic potato soup** into bowls and garnish with your favorite toppings. Fresh chives, crispy bacon bits, a swirl of cream, or a sprinkle of red pepper flakes all work beautifully. While your **roasted garlic potato soup** is working its magic, grab your camera – this is Instagram gold!
PRESENTATION:
Presentation is everything, especially when it comes to comfort food. We want this roasted garlic potato soup to look as good as it tastes.
For maximum impact, serve this **roasted garlic potato soup** in warm bowls. Garnish with a swirl of cream and a sprinkle of fresh chives. The contrast of colors adds visual appeal.
People absolutely lose their minds when I serve this **roasted garlic potato soup** at dinner parties! It’s a guaranteed crowd-pleaser. The rich, creamy texture and bold garlic flavor make it a standout dish.
This **roasted garlic potato soup** absolutely slays at dinner parties! Pair it with a crusty loaf of bread for dipping and a simple green salad. It’s the perfect comforting meal for a chilly evening.
Perfect occasions for this **roasted garlic potato soup**? Game nights, cozy weekends, or anytime you need a little comfort. It’s also a fantastic dish to bring to potlucks – everyone will rave about it!
For an Instagram-worthy plating technique, drizzle a bit of olive oil over the soup and create a swirl with a toothpick. It’s simple but adds a touch of elegance. Don’t forget a sprinkle of paprika for color.
Got leftovers? Transform this **roasted garlic potato soup** into a creamy sauce for pasta. Just toss with cooked pasta and your favorite veggies for a quick and easy meal. Or, use it as a base for a potato bake.
For a seasonal **roasted garlic potato soup** variation, try adding roasted butternut squash in the fall. The sweetness of the squash complements the garlic beautifully. Top with toasted pumpkin seeds for added crunch.
FAQs:
Got questions? I’ve got answers! Here are some common challenges people face when making roasted garlic potato soup, and how to crush them.
Can I make this roasted garlic potato soup spicier?
Abso-freaking-lutely! Add a pinch of red pepper flakes to the soup while it’s simmering. Or, drizzle a spicy chili oil over the top before serving. I’ve even experimented with adding a touch of smoked paprika for a smoky heat.
What if I don’t have Yukon Gold potatoes for my roasted garlic potato soup?
While Yukon Golds are my top choice, you can use other potatoes. Russet potatoes will work, but the soup won’t be as creamy. Add a tablespoon of butter or cream cheese for extra richness if you use russets.
How do I know when my roasted garlic potato soup is perfectly done?
The potatoes should be fork-tender, and the soup should be smooth and creamy. If the soup is too thick, add a little more broth. If it’s too thin, simmer it for a few more minutes to reduce the liquid.
Can I make this roasted garlic potato soup ahead of time?
Yes! This **roasted garlic potato soup** is even better the next day. The flavors meld together beautifully in the fridge. Just reheat gently on the stovetop before serving.
Is this roasted garlic potato soup freezer-friendly?
While you *can* freeze it, the texture may change slightly. Dairy-based soups sometimes become grainy after freezing. If you plan to freeze it, consider using coconut cream instead of heavy cream.
Can I add other vegetables to this roasted garlic potato soup?
Absolutely! Roasted cauliflower, carrots, or celery would all be delicious additions. Just roast them alongside the garlic for added flavor. This recipe from Cheesy Vegan Cauliflower Potato Soup – Diary of an ExSloth gives you an idea of other veggies you could add.
My roasted garlic potato soup tastes bland. What did I do wrong?
Seasoning is key! Make sure you’re using enough salt and pepper. Also, don’t be afraid to add more garlic. Taste the soup as you go and adjust the seasonings to your liking. Consider adding a splash of lemon juice or a dash of hot sauce for brightness. Make sure you are using high quality broth to build a flavourful base.
I’ve had readers tell me they added roasted parsnips for extra sweetness, or even a touch of truffle oil for a fancy twist. Don’t be afraid to experiment with your **roasted garlic potato soup**! The most important ingredient is your own personal touch.
CONCLUSION:
This **roasted garlic potato soup** is more than just a recipe – it’s a flavor adventure! It represents everything Cuba Queen stands for: bold flavors, simple ingredients, and a celebration of food that makes you feel good.
My Roasted Garlic Potato Soup Power Tips:
- Don’t rush the roasting: Roasting the garlic low and slow is key to developing that deep, sweet flavor.
- Season like a pro: Taste and adjust seasonings as you go. Salt and pepper are your best friends!
- Get creative with garnishes: A little bit of garnish can elevate this soup from simple to spectacular.
Here are a few roasted garlic potato soup variations I’ve created and loved:
- Roasted Garlic Potato Soup with Rosemary: Add a sprig of fresh rosemary to the pot while the soup is simmering. For a recipe that is similar check out this one Garlic Potato Soup Recipe: Easy Creamy Comfort in Every Bite – No …. The earthy aroma of rosemary complements the garlic beautifully.
- Spicy Roasted Garlic Potato Soup: Add a pinch of cayenne pepper or a dash of hot sauce for a kick. Garnish with a swirl of sriracha for extra heat.
- Vegan Roasted Garlic Potato Soup with Smoked Paprika: Substitute coconut cream for heavy cream and add a teaspoon of smoked paprika for a smoky flavor.
The **vegan roasted garlic potato soup** version always gets the biggest reactions from my vegan friends. They can’t believe how creamy and flavorful it is without any dairy!
I am so confident that you are going to rock this recipe! It’s a great way to get started and you will soon be trying this cheddar garlic herb potato soup or maybe even this garlic cheddar potato soup!
Make this **roasted garlic potato soup** your signature dish! Customize it with your favorite flavors and ingredients. Don’t be afraid to experiment and make it your own. The recipe from Roasted Garlic Potato Soup Recipe | Little Spice Jar has more ideas if you would like to check them out.
I know you can do this! Get in the kitchen, put on some music, and have fun creating this **roasted garlic potato soup** masterpiece. I can’t wait to see your creations! Share your results with me – I love seeing how you make this recipe your own. Get ready to create some delicious memories! 🔥🌮✨
Go make this **roasted garlic potato soup** and tell me what you think! For more inspiration make sure you take a look at this homemade garlic soup recipe.
roasted garlic potato soup
This creamy roasted garlic potato soup is the perfect comforting meal for a chilly day. Roasting the garlic brings out its sweetness, creating a rich and flavorful soup that’s surprisingly easy to make.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
- 2 heads of garlic
- 2 tablespoons olive oil, divided
- 1 large onion, chopped
- 4 cups vegetable broth
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 1 teaspoon dried thyme
- 1/2 teaspoon salt, or more to taste
- 1/4 teaspoon black pepper, or more to taste
- 1/2 cup milk or cream
- Optional toppings: chopped chives, crispy bacon, sour cream, croutons
Instructions
- Preheat oven to 400°F (200°C). Slice the top off each head of garlic, exposing the cloves. Drizzle with 1 tablespoon olive oil and wrap each head in aluminum foil. Roast for 45-60 minutes, or until garlic is soft and fragrant.
- Let the garlic cool slightly, then squeeze the roasted garlic cloves into a bowl and mash with a fork.
- In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Add the vegetable broth, potatoes, thyme, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Stir in the roasted garlic and milk or cream. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender.
- Taste and adjust seasoning as needed. Serve hot, garnished with your favorite toppings.
Notes
For a richer flavor, use chicken broth instead of vegetable broth. You can also add a pinch of red pepper flakes for a little heat.