Roasted Garlic Potato Soup

4.94 from 16 votes

A creamy and luxurious Roasted Garlic Potato Soup. When you roast garlic it becomes sweet, not harsh at all! We’re adding it to a smooth and silky potato soup and the flavor is just out of this world!

Prep Time20

Cook Time30

Total Time50

Course: Soups & Stews

Servings:

Calories: 334kcal

Author: Little Spice Jar

Ingredients

1 head of garlic whole
1 teaspoon olive oil
1¾ pounds russet potatoes peeled
4 tablespoons salted butter
1 cup white onions chopped
1 leek cleaned/thinly sliced (whites and light greens)
3 tablespoons flour
4-5 cups low sodium chicken broth or vegetable
1 cup whole milk or 2%
¼ cup heavy cream
½ teaspoon fresh thyme ¼ if dry
½ cup freshly grated parmesan cheese
Salt + pepper to taste
Chopped chives or grilled cheese croutons for topping see notes

Instructions

ROAST: Position a rack in the center of the oven and preheat the oven to 375ºF. Slice off the top of the garlic to expose the cloves. Drizzle with olive oil and salt and pepper. Wrap garlic head in foil, place on a baking sheet, and roast for 40-45 minutes or until garlic is tender. Let cool before squeezing.
BOIL: While the garlic is roasting, bring a large pot of water to boil. Add the peeled potatoes and boil until tender, about 15 minutes. Drain, cool, and cube.
SAUTE: Melt the butter in a large dutch oven over medium-high heat. Add the onions and leeks and saute for 6-8 minutes or until the onions and leeks soften and turn translucent.
MAKE SOUP: lower the heat to medium, add the flour, and cook for 60-90 seconds or until the flour is lightly golden. Add the 4 cups broth, milk, cream, thyme, a 1/4 teaspoon kosher salt and pepper. Let the soup reach a boil then allow to simmer for 2-3 minutes until it starts to thicken. Add the potatoes, squeeze in the roasted garlic, and parmesan cheese.
BLEND: Using an immersion blender, blend the soup until smooth. You can also do this in a traditional blender by transferring and blending in batches. If the soup is thick for your liking, add more chicken broth according to preference; you might need up to 1 cup. Taste and adjust with seasonings as desired.
SERVE: serve in bowls topped with parmesan cheese, chives, crackers, or with Gruyère grilled cheese croutons (recipe in notes.)

Notes

Grilled Cheese Croutons: Grab 4 slices of white country bread and spread with a couple tablespoons of unsalted butter on both sides. Add grated Gruyère cheese (about ¼ cup to each) to two of the slices. Top with the cheese-less slices and cook the grilled cheese sandwiches in a warm skillet or panini press until golden, about 5 minutes. Transfer to a cutting board, let rest for several seconds and cut into 1-inch croutons. Top soup and enjoy!
Roasted Garlic Vs. Leeks: If you want this to have a very prominent roasted garlic flavor, I suggest maybe even doubling up on the roasted garlic and using less of the leeks or omitting them entirely. 1 head of garlic with the leeks does give this a balanced flavor where the garlic or leeks work harmoniously. If you want it to be extra garlicky, use more garlic!

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