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Comforting Roasted Garlic Potato Soup

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This roasted garlic potato soup is warm, creamy, and full of flavor, making it a perfect cozy meal for colder nights.

Ingredients

Scale
  • 2 heads garlic
  • 2 tablespoons olive oil, divided
  • 2 tablespoons butter (or more olive oil)
  • 1 medium onion, chopped
  • 1 rib celery, chopped (optional)
  • 2 pounds Yukon gold or russet potatoes, peeled and diced
  • 4 cups low-sodium vegetable or chicken broth
  • 1 bay leaf
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1/2 to 1 cup milk, half-and-half, or heavy cream
  • 1/2 teaspoon smoked paprika (optional)
  • 1 teaspoon lemon juice (optional, to brighten)
  • Salt and black pepper, to taste
  • Chopped chives or green onions, for garnish
  • Optional toppings: shredded cheese, sour cream, crumbled bacon, olive oil

Instructions

  1. Heat the oven to 400°F (200°C). Slice the top 1/4 inch off each garlic head to expose the cloves. Drizzle with 1 tablespoon olive oil, wrap in foil, and roast 35–40 minutes until soft and golden.
  2. While the garlic roasts, peel and dice the potatoes. Chop the onion and celery (if using). Gather the broth, herbs, and dairy.
  3. In a large pot or Dutch oven, warm 1 tablespoon olive oil and the butter over medium heat. Add onion (and celery). Cook 5–6 minutes until soft and translucent. Stir in thyme and smoked paprika.
  4. Squeeze the roasted garlic cloves out of their skins into the pot. Add the diced potatoes, a pinch of salt, and pepper. Stir to coat.
  5. Pour in the broth and add the bay leaf. Bring to a boil, then reduce to a gentle simmer. Cook 15–20 minutes, until the potatoes are very tender.
  6. Remove the bay leaf. Blend the soup with an immersion blender until smooth and creamy (or carefully blend in batches). Stir in 1/2 to 1 cup milk, half-and-half, or cream. Simmer 2–3 minutes more. Add lemon juice if using. Taste and adjust salt and pepper.
  7. Ladle into bowls. Garnish with chives, a drizzle of olive oil, cheese, or bacon as you like. Serve hot.

Notes

For extra silky soup, use Yukon gold potatoes and blend well. If too thick, thin with warm broth or milk; if too thin, simmer a few minutes more.

Nutrition

Find it online: https://diyprzepisy.com/comforting-roasted-garlic-potato-soup/

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