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Two bowls of garlic potato soup with croutons, fresh parsley, and roasted garlic around.
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4.94 from 15 votes

Roasted Garlic Potato Soup

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.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Servings: 4
Calories: 371kcal

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.
 
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results. 

Nutrition

Calories: 371kcal | Carbohydrates: 70g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1546mg | Potassium: 1601mg | Fiber: 9g | Sugar: 6g | Vitamin A: 594IU | Vitamin C: 76mg | Calcium: 57mg | Iron: 3mg