Quick Facts
Time: 55 minutes • Yield: 4 bowls • Skill: Easy • Method: One-pot stovetop (slow cooker option) • Diet: Vegan option, Vegetarian, GF
Introduction
Potato soup is the no-stress answer when you want comfort you can actually pull off on a busy night. In this version, whole heads of garlic roast until caramel-sweet, then blend with potatoes and stock for a silky, spoon-coating texture and a mellow, savory finish. You get budget-friendly ingredients, simple steps, and a final flourish of olive oil that makes it feel special. It’s made for family-friendly dinners, make-ahead meal prep, and anyone who wants a vegan-friendly bowl without sacrificing richness.
Build your lineup with these tried-and-true potato soups.
Why You’ll Love It
- Weeknight-easy: Roast, simmer, blend—clear timings and minimal dishes.
- Flexible: Works with pantry stock, different potatoes, and any garnish.
- Balanced flavor: Sweet garlic, pepper warmth, bright lemon finish.
- Great leftovers: Thickens in the fridge and reheats creamy.
Easy Roasted Garlic Potato Soup
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Trim tops from garlic heads, drizzle each with 1 tsp olive oil, wrap in foil, and roast for 30–35 minutes until soft and golden. Let cool slightly, then squeeze out roasted cloves.
- In a large pot, heat 1 tbsp olive oil over medium heat. Add leek or onion and a pinch of salt. Cook for 5 minutes until soft and translucent.
- Add potatoes, thyme, bay leaf, roasted garlic, salt, and pepper. Pour in vegetable stock. Bring to a boil, then lower heat and simmer for 15–18 minutes until potatoes are fork-tender.
- Remove bay leaf. Use an immersion blender or countertop blender to blend soup until silky (or leave a few chunks if desired).
- Off heat, stir in warm oat/cashew milk or dairy. Add lemon juice to brighten. Taste and adjust seasoning if needed.
- Ladle soup into bowls. Drizzle with olive oil and garnish with chives, parsley, and optional chili flakes. Serve warm.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
- 2 heads garlic
- 2 tbsp extra-virgin olive oil, plus more to finish
- 1 large leek (white/light green), thinly sliced (or 1 onion, diced)
- 2 lb russet or Yukon Gold potatoes, peeled and cubed
- 4 cups vegetable stock (low-sodium)
- 1 tsp fresh thyme leaves (or ⅓ tsp dried)
- 1 bay leaf
- ¾ tsp fine sea salt, more to taste
- ¼ tsp black pepper, plus more to finish
- ½ cup unsweetened oat milk or cashew milk (for vegan) or milk/half-and-half
- 1–2 tsp lemon juice
- Garnish: olive-oil croutons, chives, parsley, chili flakes (optional)
What each ingredient does:
Garlic: caramelized depth; Leek/Onion: sweet savoriness; Potatoes: creamy body; Stock: base seasoning; Thyme/Bay: herbal notes; Salt/Pepper: balance; Oat/Cashew milk or dairy: silk; Lemon: brightness; Olive oil: aromatic finish.
Pro tip: Warm the milk alternative before stirring in; cold plant milk can dull flavors.
Substitutions & Swaps
- Aromatics: Celery or fennel adds gentle sweetness; shallots add perfume.
- Potatoes: All-purpose golds are forgiving; russets yield extra body.
- Liquid: Water + vegetable bouillon works; for extra savoriness, add a Parmesan rind if using dairy.
- Diet swaps: Vegan—use olive oil and oat/cashew milk; GF is already covered.
- Time savers: Roast garlic while you prep the veg; use frozen diced potatoes; croutons from day-old bread toast fast in olive oil.
Equipment Notes
Use a 5-quart pot to avoid splashes while blending. Immersion blender = fewer dishes; countertop blender = glossiest texture (vent the lid and cover with a towel). Foil for roasting garlic keeps cleanup quick.
Step-by-Step
- Roast garlic: Heat to 400°F (200°C). Trim tops, drizzle each head with 1 tsp olive oil, wrap in foil, and roast 30–35 minutes until soft and golden. Cool, squeeze out cloves.
- Sweat aromatics: Heat 1 tbsp olive oil over medium. Add leek, a pinch of salt; cook 5 minutes until sweet and translucent.
- Simmer potatoes: Add potatoes, thyme, bay, roasted garlic, salt, and pepper. Pour in stock. Bring to a boil, then simmer 15–18 minutes until fork-tender.
- Blend: Remove bay. Blend until silky (or leave some chunks).
- Finish: Stir in warm oat/cashew milk (or dairy) off heat. Add lemon juice to brighten. Taste and adjust.
- Serve: Ladle into bowls. Finish with olive oil, chives, parsley, and optional chili flakes.
Slow Cooker Option (Crock Pot): Add onion/leek, potatoes, roasted garlic, thyme, bay, salt, pepper, and stock to the slow cooker. Cook High 3–4 hours or Low 6–7 hours until potatoes are tender. Blend directly (immersion blender works great), stir in warm plant milk or dairy, brighten with lemon, and season to taste.
Make-Ahead, Storage & Reheating
Roast garlic up to 2 days ahead. Refrigerate soup 3–4 days; it will thicken—loosen with stock or water when reheating. For freezing, skip the dairy/plant milk; freeze up to 3 months, then add fresh after reheating. Reheat gently over medium-low, stirring to keep the texture silky.
How to Lighten / Make It Creamy
Lighten: Swap half the potatoes for cauliflower; finish with extra lemon and herbs.
Creamy: Blend fully and add ½ cup cashew cream or half-and-half off heat. Temper dairy to avoid curdling.
Toppings, Garnishes & Finishes
Crunch: Olive-oil croutons, toasted almonds or pumpkin seeds.
Fresh: Chives, parsley, thyme.
Tang/Heat: Lemon zest, a few chili flakes, or a swirl of chili oil.
A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Pair with a simple green salad, roasted broccoli, or warm flatbread. For a cozy spread, set out a garnish bar and a loaf of crusty bread for dunking.
Scaling the Recipe
Double in an 8-quart slow cooker or Dutch oven; extend simmering by a few minutes and blend in batches. When halving, keep simmer time similar; potatoes still need to soften. Cool large batches in shallow containers.
Nutrition & Dietary Notes
Naturally gluten-free; easily vegan with plant milk. Potatoes offer potassium and vitamin C; olive oil adds unsaturated fats. Add beans for extra protein without changing the flavor profile.
Troubleshooting
- Too salty: Splash in water/stock and lemon; stir in more purée.
- Too bland: Add salt in small pinches, then brighten with lemon; finish with pepper and herbs.
- Too watery: Simmer uncovered to reduce or blend more; a few spoonfuls of instant mashed potatoes can rescue body.
- Overcooked potatoes: Blend smooth and add a handful of fresh chives and croutons for texture.
FAQs
Can I use frozen or precut potatoes? Yes—add directly and extend simmer a few minutes.
Best swaps for dairy? Oat or cashew milk are neutral and creamy; coconut milk adds sweetness.
How do I keep it from drying out when reheating? Add a splash of stock or water and reheat gently.
Is this good for meal prep? Absolutely—portion into jars for grab-and-heat lunches.
Can I make it chunkier? Reserve a cup of potatoes before blending and fold them back in.
Variations
- Herby Lemon: Finish with lemon zest and lots of dill/parsley.
- Smoky Paprika: Bloom ½ tsp smoked paprika with the leeks; finish with chili oil.
- Creamy “Loaded”: Add sharp cheese and chives; top with crisp turkey bacon crumbles if desired.
Chef Notes / Test Kitchen Tips
Two things changed the most during testing: roasting the garlic long enough to go jammy, and balancing with acid at the end. The soup reliably lands between 18–22 minutes of simmering; stop when potatoes are soft but not falling apart. Season lightly early, then finish boldly after blending.
Conclusion
For a bowl that feels like a hug and fits the clock, this roasted-garlic potato soup delivers: simple steps, everyday ingredients, and a luxurious finish. It keeps 3–4 days, so dinner tonight becomes lunch tomorrow. Make it once and it will live in your regular rotation—pin it, rate it, and share your favorite topping combos.
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