This Roasted Garlic Potato Soup has only a handful of humble ingredients like fresh parsley, chunky potatoes, and sweet roasted garlic. A soup full of flavor and a warmth that will keep you toasty on colder evenings.
Soup warms your body, heart, and soul, it’s a must have meal during the winter. For more soup ideas, you will love our Healthy Broccoli Cheddar Soup, it’s lower in calories than the traditional version. Dip into this hearty Italian Lentil Soup or flavorful Black Bean Soup. Serve it all with Air Fryer Bread Rolls, for a complete dinner idea.
Roasted Garlic Soup
When it has gotten chilly outside there is nothing like a steaming hot bowl of savory soup. Sometimes that cold will get you all the way down to the bones and it seems like almost nothing will warm you back up.
Sit down on a comfy sofa, put your feet up, and get cozy next to that fire with a big bowl of chunky potato garlic soup.
It is guaranteed to warm you back up again all the way down to your heart and soul.
My love of garlic continues on in this warm bowl of deliciousness. And this soup will not disappoint if you are a garlic lover, too. This soup recipe uses not only roasted garlic, but fresh garlic as well to ensure you really get that pop of garlic flavor.
I always roast my garlic in the air fryer because it cooks so much faster than in the oven and it comes out perfectly every time. I use this recipe for air fryer garlic, but if you want to make roasted garlic in the oven, I include the instructions for that in the recipe card.
This soup recipe is a great way to use up leftover roasted garlic that you have stowed away in the freezer (yes, roasted garlic freezes well).
Best Garlic Soup Recipe
I really enjoy the simplicity of this soup, as is it only contains a few ingredients.
Using both raw garlic and roasted garlic, gives this vegan potato soup its robust flavor. Along with that garlic are some big hunks of creamy potatoes and a sprinkling of fresh parsley. You could always add some sliced celery or some big pieces of carrots to make it chunkier and add a bit of a different flavor.
I have heard that this Czech garlic soup (or Česnečka) can be used as a hangover soup or hangover cure. It is also known to help heal the common cold, similar to this Italian penicillin soup. That is probably because garlic is chock full of nutrients and has been known for centuries for its healing abilities, garlic is so great for your health.
Top it all off with some crunchy croutons and a sprinkling of cheese, serve with a loaf of fresh homemade bread. If you love garlic, you are going to love this soup.
Garlic Soup Ingredients
- Onion: A small yellow or sweet onion is perfect.
- Garlic: Fresh garlic and roasted garlic will be used, 4 cloves fresh and 1 head roasted.
- Oil: Any vegetable oil will work, I use extra virgin olive oil.
- Salt: I like to use coarse or flakey sea salt or kosher salt.
- Pepper: Freshly ground pepper is a must.
- Broth: I use vegetable broth but chicken broth will also work.
- Potatoes: I use Russet potatoes because they are readily available. You can also use red, white, or yellow potatoes.
- Parsley: Fresh parsley adds a nice gentle flavor. If you don’t have fresh, then dried parsley will do in a pinch, you will only need to add one teaspoon as a replacement.
- Croutons: For garnishing the soup, optional.
How to Roast Garlic in Oven
Follow the instructions here for air fryer roasted garlic that cooks in about 25 minutes or follow these directions below (full instructions in recipe card) to roast garlic in oven.
- Preheat oven to 400°F.
- Prepare one of aluminum foil and one sheet of parchment paper. You could also just use parchment paper, a ramekin, or garlic roaster if you like.
- Remove a couple layers of dry skin from the garlic bulbs, leaving a layer or two. Hold one head of garlic on its side and cut about 1/4 inch off of the top.
- Lay one of the rectangle sheets of aluminum foil down and lay parchment paper on top. Place garlic bulb on top, cut side up.
- Drizzle or brush on 1 teaspoon of olive oil to the cut side, sprinkle with salt and pepper. Pull the parchment paper up around the garlic, twisting at the top to close it. Close up the foil around parchment.
- Place into the oven and bake for 30-40 minutes until garlic is soft and lightly browned.
- Let garlic cool for about 10 minutes before removing the cloves with a small fork or squeezing them out from the bottom.
How to Make Garlic Soup
- Sauté onion in the oil until softened. Add in garlic and cook for another minute. Then add 1/2 teaspoon of salt.
- Pour in stock and bring up to a boil. Add in potatoes, parsley, and salt. Bring back to a boil.
- Reduce the heat and simmer until potatoes are tender.
- To thicken soup, pull out about 1 cup of the potatoes, place in a bowl and smash the potatoes with a fork. Put back into the soup. Or use an immersion blender in the pot of soup to break down some of the potatoes.
- Add in roasted garlic cloves (you can smash them or leave them whole).
- Serve soup with croutons and a sprinkle of parsley.
Garlic Potato Soup Tips and Variations
- Garlic sensitivity. If you find that you normally have a sensitivity to garlic, you can drop the amount of fresh garlic to 1 or 2 cloves. If you leave out the fresh garlic all together and only use roasted garlic, you will not have much of a garlic flavor. You can also cut the amount of roasted garlic added.
- Throw in other veggies. Slice up some celery or some big chunks of carrot and add them in with the potatoes.
- More herb flavor. Add in a couple sprigs of fresh thyme. If you would like to be able to easily remove the stalks from the hot soup, tie them together with cooking string.
- Thicker soup. I thickened this soup with mashed up potato. If you would like it a bit thicker, take out a couple scoops of the hot broth and mix it with 1-2 tablespoons of corn starch or all-purpose flour. Then add it back into the pot of soup and stir.
- Using dried parsley. If you do not have fresh parsley then replace it will 1 teaspoon of dried parsley.
- Adding roasted garlic. The roasted garlic cloves can be left whole or it can be mashed when adding it to the soup. If you are used to eating a lot of garlic and don’t end up with stomach issues, you can add up to 6 cloves of fresh garlic and 2 heads of roasted garlic.
Frequently Asked Questions
How to store garlic soup? Let the soup cool completely. Pour any leftovers into an airtight container and store in the refrigerator.
How long does potato garlic soup last? The soup will last about 3 days in the fridge.
How to freeze garlic soup? I don’t recommend freezing this soup the potatoes won’t hold up well. The high moisture content in the potatoes creates crystals in them when they freeze. So when the potatoes are thawed they can end up mushy and grainy.
Try these other dinner recipes!
- Chicken Broccoli Braid
- Air Fryer Chicken Breast
- Bean Tostadas
- Almond Flour Chicken Tenders
- Easy Cheesy Enchiladas
- Greek Yogurt Marinated Chicken Breast
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Roasted Garlic Potato Soup
Ingredients
- 1 small onion small dice
- 2 tablespoons olive oil extra virgin
- 4 garlic cloves minced, fresh
- 1 teaspoon salt divided
- 4 cups vegetable broth
- 4 large potatoes peeled and cut into big chunks
- 1 large head of roasted garlic
- 1 tablespoon parsley fresh, chopped
- 1/4 teaspoon pepper freshly ground
Instructions
- In a large pot, heat oil. Sauté onion in the oil until softened, about 8 minutes. Add in 1/2 teaspoon of salt and minced garlic. Cook for another minute.
- Pour in stock and bring up to a boil.
- Add in potatoes, parsley, pepper, and the rest of the salt. Bring back to a boil. Reduce the heat and simmer until potatoes are tender. Add in roasted garlic cloves (can smash them or leave whole).
- To thicken soup, pull out about 1 cup of the potatoes, place in a bowl and smash the potatoes with a fork. Put back into the soup. Or use an immersion blender to break down some of the potatoes in the pot of soup.
- You can top the soup with a sprinkling of croutons, cheese, or chopped parsley.
Notes
- To roast garlic in oven: Preheat oven to 400°F. Prepare one 8 x 12 inch sheet of aluminum or tin foil and one 8 x 12 inch sheet of parchment paper. Remove a couple layers of dry skin from the garlic bulb, leaving a layer or two. Hold the head of garlic on its side and cut about 1/4 inch off of the top. Lay one of the rectangle sheets of aluminum foil down and lay parchment paper on top. Place garlic bulb on top, cut side up. Drizzle or brush on 1 teaspoon of olive oil, sprinkle with salt and pepper. Wrap the parchment and aluminum foil up around the garlic, twist to close. Roast in the oven for 30-40 minutes. Let cool for 10 minutes before using.
- If you find that you normally have a sensitivity to garlic, you can drop the amount of fresh garlic to 1 or 2 cloves. If you leave out the fresh garlic all together and only use roasted garlic, you will not have much of a garlic flavor. You can also cut the amount of roasted garlic added.
- Slice up some celery or some big chunks of carrot and add them in with the potatoes.
- I thickened this soup with mashed up potato. If you would like it a bit thicker, take out a couple scoops of the hot broth and mix it with 1-2 tablespoons of corn starch or all-purpose flour. Then add it back into the pot of soup and stir.
- The roasted garlic cloves can be left whole or it can be mashed when adding it to the soup. If you are used to eating a lot of garlic and don’t end up with stomach issues, you can add up to 6 cloves of fresh garlic and 2 heads of roasted garlic.
Nutrition
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Oh, I tried this soup with kohlrabi in place of the potatoes and it was sublime! Thanks for the inspiration!
Oh interesting, I will have to try that. Thanks for sharing Megan!
Thank you so much for sharing this amazing roasted garlic potato soup recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!
Thanks so much, Allyssa.
I was sold at roasted garlic then I saw potato ???? This sounds like my kinda soup – flavorful and comforting. I have all of the ingredients on hand already so I’m making this tonight. It’s supposed to be stupid cold so this will be perfect!
Yesss, this soup is perfect for the cold! Thanks Jessica.
This roasted garlic potato soup is so simple to make but has all the comforting goodness of a more complex recipe.
I agree Sharon. This is a humble and simple soup, but complex in flavor!
This is just a bowl of comfort love. It is the perfect pairing of farlic and potato, and by roadtingvthe garlic.akes it sweet and delicious. Great that you used some fresh garlic too. I say colds beware there is a new soup sherrif in town!????????????
Tnaks for sharing!
Yeeeesss, exactly. This soup is simple but full of love and is said to kick colds to the curb!!
Potato soup is one of my favourite things ever, and I am OBSESSED with garlic. This recipe sounds like the mix of everything I love, so I know that I am going to love this one!
Hope you enjoy this soup, Cathleen!!
I found this recipe at just the right time. We had an excess of garlic bulbs and potatoes after Thanksgiving. I really didn’t want to make anything super heavy and creamy. After all it is the new year and new month AND I’m trying to watch those pesky fat calories. This potato soup was perfect. It was delicious, lighter that regular creamy potato soup and the roasted garlic went along beautifully with the soup. Will be making it again soon.
This one is healthy and comforting, hope you enjoy Marisa!
Roasting the garlic made such a difference! This was incredible. So much flavor!
Thank you so much, Erin!!
WOW this soup looks and sounds incredible! I love roasted garlic and potato soup but never thought to combine them together! Brilliant! Making this later today! I’m crushing hard on the colors in this soup!
Roasted garlic with potatoes is such a great combo, I really hope you love this soup, Lori!
OMG this looks delicious and hearty! Never had potato soup, but can’t wait to try this!
I hope you love this potato soup, Talaia!
Your soup is fantastic!!! I grew up eating potato soup, it’s one of my favorite dishes, but I had never made it with roasted garlic. After trying your version, I won’t ever make it without it.
Thank you for your kind words, Silvia!!
I’m so glad I came across this soup! My mom used to make soup with louts of garlic and potatoes just like this one but there’s no actual recipe and I didn’t remember how it went. This soup was just like it, will definitely be making it again!
Oh yay, I love that this soup tasted like your moms. Thanks for your comment, Veronika.
Made this soup along with the roasted garlic in the air fryer and is was wonderful. We doubled the recipe and it was gone in two days. I added some crushed red pepper flakes to my serving for a little kick.
That crushed red pepper addition sounds divine, will definitely try it the next time I make this potato soup. Thanks so much Nadine!
I was hungry and I also do not know cooking but your post has been helping me a lot. Thank you so much for putting up this great post and helping us.
Thank you so much for your sweet, sweet comment. I am so happy that my recipes are helping you! That is what I am here for. Thanks for making my day, Supriya Kutty!!
I made the soup for dinner tonight and it was delicious!!! I did substitute fresh thyme and rosemary for the parsley and it was so good!
Great herb choices! I will definitely be trying those instead of the parsley the next time I make this soup. Thanks for commenting.
Simply AMAZING! I didn’t even have fresh parsley so I used dry. I love the simplicity, but the taste is beyond words. This will be a regular meal is this household for many months to come for sure.
Tina!! Thank you so much for your sweet comment, it definitely made my day! I am so happy you loved this simple garlic soup.
Hi, this looks delicious! What kind of broth do you use, I couldn’t find it in the recipe. Thanks!!
Thanks, Kimberly. I make this soup with vegetable broth (and using it in this recipe keeps the soup vegan). But, you can definitely use chicken broth if that is what you have on hand. I will add it to the recipe card so that it is more specific.
Can you freeze this soup so it’s ready for when hangover or sickness strikes?
Hi Ashley! I personally don’t like freezing this soup because it changes the texture and the potatoes can get grainy once it is thawed. But, I am sure it could be done if you don’t mind the texture.
It (the recipe) has added variety in our lunch. Helping us to make use of the potatoes at home and save our stock of thickeners at this time. This is a cost effective recipe. Thanks so much for sharing it.
You know how sometimes garlic can turn blue or green when cooked or canned? Well my soup turned denim blue when I refrigerated the leftovers lol. Now no one else will eat it, but that means more for me!
Ok, this made me giggle! Just proves we really do eat with our eyes.
Hi Tristin! When roasting the garlic, why do we need 4 sheets of parchment and 4 sheets of aluminum? The way I am reading the instructions, we only need one sheet of each per head of garlic and this recipe only uses one head + the additional 4 cloves unroasted. Can you help explain what to do with the other 3 sheets of each?
Thanks so much!
Yes you are correct Natalie, you only need one sheet of parchment and one sheet of aluminum to make one head of garlic. That was taken from the garlic in the air fryer recipe which makes 4 heads. Thank you, I will clarify it on there!
What Type of potato do you recommend? I have yellow, red and russet potatoes. Thanks
Hi Kerry, the type of potato I recommend is russet potatoes. I like to peel them, but you could leave the peel on if you like it.
Everything about this soup is amazing from the scent to the visuals and especially the taste! SO GOOD!!
I am so glad that you loved this soup Kian, thank you for your sweet comment.
Made this today and cannot get over how delicious it is. My new favorite soup! Used peeled Yukon gold potatoes and immersion blended a bit at the end. Delicious and will make this for years to come! Thank you!