Creamy Roasted Garlic and Herb Potato Soup
This Roasted Garlic and Herb Potato Soup is the definition of cozy comfort food. With golden roasted potatoes, caramelized garlic, and a creamy, herby finish, it’s the perfect recipe to warm up chilly nights. Simple ingredients transform into a rich, velvety soup that’s full of flavor and heart. Inspired by Seasons and Suppers recipes, it’s one of the best soup ideas for fall and a true soul recipe that celebrates everything we love about things to eat with potatoes.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hr 5 mins
Servings: 6
Ingredients
- 6 potatoes, peeled and cut into 1-inch pieces
- 2 tablespoons olive oil, divided
- ½ teaspoon ground black pepper
- 1 onion, chopped
- 6 cloves garlic, peeled
- 3 cups chicken broth
- 1 cup water
- 1 cup whole milk
- Salt to taste
Step-by-Step Instructions
- Roast the potatoes: Preheat oven to 425°F (220°C). Place potatoes in a shallow roasting pan, drizzle with 1 tablespoon olive oil, and sprinkle with black pepper. Toss to coat and roast for about 25 minutes, until golden brown and crisp. Reserve 1 cup of roasted potatoes for garnish.
- Sauté the aromatics: In a 3-quart saucepan, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 5 minutes, until soft and fragrant.
- Simmer the soup: Add the roasted potatoes (except the reserved portion) and garlic cloves to the pot. Pour in the chicken broth and water, bring to a boil, then reduce heat and simmer uncovered for 20 minutes until the potatoes are tender.
- Blend until creamy: Carefully transfer half of the soup mixture to a blender and blend until nearly smooth. Repeat with the remaining mixture, then return all blended soup to the pot.
- Finish and serve: Stir in the milk and season generously with salt to taste. Ladle into bowls and top with the reserved roasted potatoes. Add a drizzle of olive oil or sprinkle of herbs for an extra cozy touch.
Pro Tips
Use Yukon Gold or Russet potatoes for the creamiest texture and buttery flavor.
Roast the garlic along with the potatoes for a sweeter, nuttier flavor.
For a richer soup, swap half the milk for heavy cream or add shredded cheddar for a cheesy twist.
Nutrition Info (Per Serving)
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 bowl | 241 | 5g | 43g | 6g | 4g | 3g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
FAQs
1. Can I make this Roasted Garlic and Herb Potato Soup vegetarian?
Yes! Simply use vegetable broth instead of chicken broth for a fully vegetarian version that’s just as flavorful.
2. Can I add cheese or herbs for more flavor?
Absolutely! Parmesan, sharp cheddar, or a sprinkle of fresh thyme or rosemary can take this soup to the next level.
3. How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, adding a splash of milk or broth to restore creaminess.
Conclusion
This Roasted Garlic and Herb Potato Soup is everything a fall time soup recipe should be — hearty, smooth, and comforting. It’s simple enough for weeknights yet elegant enough for entertaining. Whether you’re a fan of potato and sausage soup recipes or just love a creamy, herby bowl of comfort, this soup will quickly become one of your favorites from the Seasons and Suppers recipes collection.