Roasted Potato & Garlic Soup
About the recipe
This Roasted Potato & Garlic Soup is rich, creamy and full of cosy roasted flavour. Potatoes, onion and whole bulbs of garlic are roasted until tender and golden before being blended with butter, chicken stock, heavy cream, milk, thyme and freshly ground black pepper. Roasting the vegetables first gives this simple potato soup a deeper, more savoury flavour while turning the garlic soft, sweet and beautifully caramelized. This easy roasted potato & garlic soup is ideal for chilly evenings, cosy lunches or whenever you are craving a comforting bowl of homemade soup. Serve it hot with plenty of croutons and some crusty bread on the side for an easy and satisfying meal.
Roasted Potato & Garlic Soup
Ingredients
For the roasted vegetables:
- 700–800 g Potatoes (peeled and cut into chunks)
- 1 Roughly chopped large onion
- 2 Whole garlic bulbs (tops sliced off to expose the cloves)
- 3–4 tbsp Olive oil (or enough to coat the vegetables generously)
- Salt (to taste)
For the soup:
- 2 tbsp Butter
- 750 ml Chicken stock
- 200 ml Heavy cream
- 150 ml Milk
- ½ tsp Freshly ground black pepper (or to taste)
- 1 tsp Dried thyme (or to taste)
- Extra salt (if needed)
For serving:
- Homemade chili oil (to taste)
- Heavy cream (for drizzling)
- Croutons (for topping)
Video
Tips & Tricks
Let the potatoes get golden: Don’t remove the potatoes as soon as they become tender. Allowing their edges to develop some golden colour gives the finished soup a deeper roasted flavour.
Keep an eye on the garlic: Garlic can burn more quickly than potatoes. Coat the exposed cloves generously with olive oil and check them during roasting. They should become soft and golden, not dark brown.
Don’t rapidly boil the cream: Once the cream and milk are added, keep the soup at a gentle simmer.
Adjust the consistency after blending: Potatoes naturally make the soup quite thick. Add extra stock or milk a little at a time if you prefer a thinner consistency.
Add the chili oil at the end: Drizzling it over individual bowls gives you better control over the spice level and creates a beautiful contrast against the creamy soup.
FAQs
Why roast the potatoes instead of boiling them?
Roasting allows the potatoes to develop golden, caramelized edges that give the soup more depth of flavour. The roasted onion and garlic also contribute sweetness and savoury flavour.
Can I make Roasted Potato & Garlic Soup ahead of time?
Yes. Prepare and blend the soup, let it cool and refrigerate it in a covered container. Reheat gently on the stove, adding a splash of milk or stock if it has thickened in the refrigerator. Add the chili oil, cream and croutons only when serving.
How should I store leftover roasted potato & garlic soup?
Allow the soup to cool before transferring it to an airtight container. Refrigerate for up to 3 to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. Keep the croutons separate so they remain crisp.
Can I freeze Roasted Potato & Garlic Soup?
You can freeze it, although potato and dairy based soups can sometimes change slightly in texture after thawing. Reheat slowly and blend again if necessary to restore a smoother consistency. For the best texture, the soup is preferable freshly made or refrigerated.
Can I make the soup thinner?
Yes. After blending, gradually stir in additional chicken stock or milk until you reach your preferred consistency.
