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–+ servings
Amanda Patel

Easy Roasted Garlic Potato Soup

This one-pot potato soup features deeply roasted garlic, creamy potatoes, and a silky finish from plant or dairy milk. It’s a comforting, weeknight-friendly recipe made with pantry basics and finished with a splash of lemon and olive oil. Vegan and gluten-free options included.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Comfort Food
Calories: 265
Ingredients Equipment Method Nutrition Notes

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 (or dairy milk/half-and-half)
  • 1–2 tsp lemon juice
  • Garnish: olive-oil croutons, chives, parsley, chili flakes (optional)

Equipment

  • 5-quart soup pot Prevents splashes during blending.
  • foil For roasting garlic.
  • immersion blender or countertop blender For blending soup.
  • knife and cutting board
  • measuring cups and spoons

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Remove bay leaf. Use an immersion blender or countertop blender to blend soup until silky (or leave a few chunks if desired).
  5. Off heat, stir in warm oat/cashew milk or dairy. Add lemon juice to brighten. Taste and adjust seasoning if needed.
  6. Ladle soup into bowls. Drizzle with olive oil and garnish with chives, parsley, and optional chili flakes. Serve warm.

Nutrition

Calories: 265kcalCarbohydrates: 42gProtein: 5gFat: 9gSaturated Fat: 1.2gPolyunsaturated Fat: 1.4gMonounsaturated Fat: 5.5gSodium: 540mgPotassium: 980mgFiber: 4.8gSugar: 3gVitamin A: 18IUVitamin C: 32mgCalcium: 42mgIron: 1.6mg

Notes

For a richer finish, blend fully and add cashew cream or half-and-half. For a lighter version, swap half the potatoes for cauliflower. Freeze without milk and stir in fresh after reheating. Garnish options include croutons, herbs, or chili oil for extra flair.

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