Description

Easy roasted garlic potato soup recipe with sweet roasted garlic and creamy russet potatoes. Perfect comfort food for busy weeknights.

Ingredients

For the Roasted Garlic:

1 head garlic, whole
1 teaspoon olive oil
Salt and pepper

For the Soup:

1¾ pounds russet potatoes, peeled
4 tablespoons salted butter
1 cup white onions, chopped
1 leek (whites and light greens only), cleaned and sliced
3 tablespoons all-purpose flour
4–5 cups low-sodium chicken or vegetable broth
1 cup whole milk
¼ cup heavy cream
½ teaspoon fresh thyme (or ¼ teaspoon dried)
½ cup freshly grated Parmesan cheese
Salt and pepper, to taste

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Instructions

Step 1: Roast the Garlic

Heat oven to 375°F. Cut the top off the garlic head so the cloves are showing but everything stays together. Drizzle olive oil on it, sprinkle salt and pepper, wrap in foil tight. Roast 40-45 minutes until the cloves are soft and golden. Your house will smell amazing.

Step 2: Cook the Potatoes

Boil a big pot of salted water. Add peeled potatoes and cook until fork-tender, about 15 minutes. Drain and let them cool enough to handle. Cut into chunks.

Step 3: Sauté Aromatics

Melt butter in your Dutch oven over medium-high heat. Add onions and leeks, cook 6-8 minutes until soft. They should look translucent when done.

Step 4: Make the Base

Turn heat to medium. Add flour and stir for 1 minute. Slowly whisk in broth, then milk, cream, thyme, salt, and pepper. Whisk constantly or you’ll get lumps. Bring to a boil, then simmer 2-3 minutes until it thickens a bit.

Step 5: Finish the Soup

Add potatoes, squeeze those roasted garlic cloves right into the pot, add Parmesan. Blend with immersion blender until smooth. Add more broth if it’s too thick. Taste and fix seasoning.

Step 6: Serve and Enjoy

Ladle into bowls. Top with chives, cheese, grilled cheese chunks, whatever you want.

Notes

Potato thing: Only use russets. Waxy potatoes don’t break down right. Learned this the expensive way.

Leek cleaning: These hold dirt like crazy. Slice first, then rinse really well in strainer.

Blending: Take pot off heat first. Tilt pot so blender head stays under soup surface.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Soup
Method: Roasting
Cuisine: American