Description

This Roasted Garlic Potato Soup is a creamy and luxurious dish where sweet roasted garlic is blended into a smooth and silky potato soup. Made with russet potatoes, leeks, onions, and a combination of milk and cream, it offers comforting flavors enhanced by Parmesan cheese and fresh thyme. Perfect for a cozy meal, it’s topped with chives or Gruyère grilled cheese croutons for extra texture and flavor.

Ingredients

Scale

Roasted Garlic

1 head of garlic, whole
1 teaspoon olive oil
Salt and pepper to taste

Soup Base

1¾ pounds russet potatoes, peeled
4 tablespoons salted butter
1 cup white onions, chopped
1 leek, cleaned and thinly sliced (whites and light greens)
3 tablespoons flour
4-5 cups low sodium chicken broth (or vegetable broth)
1 cup whole milk (or 2% milk)
¼ cup heavy cream
½ teaspoon fresh thyme (or ¼ teaspoon dried thyme)
Salt and pepper to taste

Finishing Touches

½ cup freshly grated Parmesan cheese
Chopped chives or Gruyère grilled cheese croutons for topping (optional)

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Instructions

Roast the Garlic: Preheat the oven to 375ºF and position a rack in the center. Slice off the top of the garlic head to expose the cloves, drizzle with olive oil, and season with salt and pepper. Wrap the garlic head tightly in foil and place it on a baking sheet. Roast for 40-45 minutes or until the garlic is tender and soft. Let cool before squeezing out the roasted garlic cloves.
Boil the Potatoes: While the garlic is roasting, bring a large pot of water to a boil. Add the peeled potatoes and cook until tender, about 15 minutes. Drain the potatoes, allow them to cool slightly, then cut them into cubes.
Sauté Onions and Leeks: In a large Dutch oven, melt the butter over medium-high heat. Add the chopped onions and sliced leeks and sauté for 6-8 minutes until they soften and become translucent, developing sweet flavors.
Make the Soup Base: Reduce the heat to medium. Sprinkle the flour over the softened onions and leeks, stirring constantly and cooking for 60-90 seconds until the flour turns a light golden color. Slowly whisk in 4 cups of the chicken broth, then add the milk, heavy cream, fresh thyme, ¼ teaspoon kosher salt, and pepper. Bring the mixture to a boil, then lower to a simmer and cook for 2-3 minutes until the soup thickens slightly.
Add Potatoes, Garlic, and Cheese: Stir in the cubed potatoes, squeeze in the roasted garlic cloves, and add the grated Parmesan cheese. Mix until fully combined and heated through.
Blend the Soup: Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup to a traditional blender and blend in batches. If the soup is too thick, add the remaining up to 1 cup chicken broth until the desired consistency is reached. Taste and adjust seasoning with additional salt and pepper as needed.
Serve: Ladle the soup into bowls and top with extra Parmesan cheese, chopped chives, or Gruyère grilled cheese croutons for garnish. Serve immediately for the best flavor and texture.

Notes

Roasting garlic transforms its flavor by mellowing its sharpness and adding a delicious, natural sweetness.
The soup can be made with either chicken or vegetable broth based on your dietary preference.
Gruyère grilled cheese croutons add a crunchy, cheesy contrast to the creamy soup and are recommended if you want extra indulgence.
This soup stores well for leftovers and can be reheated gently on the stovetop.

Nutrition

Serving Size: 1 cup (approximate)
Calories: 280
Sugar: 4g
Sodium: 480mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 4g
Protein: 8g
Cholesterol: 35mg