Creamy Roasted Garlic Potato Soup You’ll Want Every Night

This Creamy Roasted Garlic Potato Soup is a vegetarian delight, combining the deep flavors of roasted garlic with silky potatoes, perfect for cozy evenings.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 4 bowls

Course: Soups

Cuisine: Vegetarian

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 bulbs Garlic Adds depth and sweetness when roasted
4 cups Russet Potatoes Can substitute with Yukon Gold potatoes
4 cups Vegetable Broth Chicken broth can be used for non-vegetarian versions
1 cup Heavy Cream For a dairy-free option, use coconut cream
2 tablespoons Butter Olive oil can be used for a dairy-free choice
1 medium Onion Can be omitted for a milder flavor

For Toppings

2 tablespoons Fresh Parsley For garnish, optional
1 cup Shredded Parmesan Cheese Nutritional yeast can be used for a dairy-free option
1 cup Crispy Garlic Bread Croutons Use regular bread if garlic variety isn’t available

Equipment

Oven
large pot
immersion blender

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C) and roast the garlic bulbs wrapped in foil for 40–45 minutes.
Melt butter in a large pot, add diced onion, and sauté for 5–7 minutes until soft.
Squeeze roasted garlic into the pot, then add cubed potatoes and vegetable broth. Simmer for 20–25 minutes.
Blend the soup until smooth using an immersion blender.
Stir in heavy cream, season with salt and pepper, and allow the flavors to meld.
Ladle into bowls, garnish with croutons and parsley, and serve hot.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 40gProtein: 6gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 1.5mg

Notes

Frozen soup can be stored for up to 3 months. Reheat gently on the stove, adding vegetable broth if needed.

Tried this recipe?

Let us know how it was!