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. 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
- 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
- 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.
- 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.
Did you make this recipe?
Please let me know how it turned out by leaving a comment below!