Why You’ll Love This Roasted Garlic Potato Soup

• Deep, Caramelized Flavor. Roasting the garlic completely transforms it, taming its sharp bite and unlocking a sweet, nutty, almost buttery depth that infuses every single spoonful. It’s the secret weapon that makes this soup taste like it simmered for hours.
• Incredibly Creamy Texture (Without Heavy Cream!). The trick is using starchy potatoes, which break down beautifully when blended, creating a naturally thick and luxuriously smooth soup. A splash of milk at the end is all you need for that final touch of richness.
• It’s Surprisingly Simple. While the flavor profile is complex, the process is wonderfully straightforward. It’s mostly hands-off time while the garlic roasts and the potatoes simmer. You’ll be amazed at how such minimal effort yields such a impressive result.
• Meal-Prep & Freezer Friendly. This soup tastes even better the next day as the flavors continue to meld. It also freezes beautifully, meaning you can have a homemade, gourmet-quality meal ready to go whenever a soup craving strikes.

Ingredients & Tools

• 2 whole heads of garlic
• 1 tbsp olive oil, plus more for drizzling
• 1 large yellow onion, diced
• 2 stalks celery, diced
• 1.5 kg floury potatoes (like Russet or Maris Piper), peeled and cubed
• 1 litre vegetable or chicken stock
• 250 ml whole milk or unsweetened plant-based milk
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• Salt and freshly ground black pepper, to taste
• Optional for serving: chopped chives, crispy bacon bits, a drizzle of truffle oil, or grated sharp cheddar cheese.

Tools: A large soup pot or Dutch oven, a baking sheet, aluminium foil, a blender (immersion or countertop).

Don’t be tempted to skip roasting the whole garlic heads—that’s where the magic is. And using a good, starchy potato is key for that creamy texture; waxy potatoes won’t break down in the same way.

Serves: 4-6 | Prep Time: 20 minutes | Cook Time: 50 minutes | Total Time: 1 hour 10 minutes

Before You Start: Tips & Ingredient Notes

• Why roast the garlic? Honestly, it’s a game-changer. Raw garlic can be harsh, but roasting it low and slow caramelizes the natural sugars, creating a sweet, spreadable, deeply flavorful paste that blends seamlessly into the soup.
• The right potato makes all the difference. You want a high-starch, low-moisture potato like a Russet or King Edward. These varieties break down and thicken the soup naturally, giving it that velvety body. Avoid waxy potatoes like Red Bliss or New Potatoes for this recipe.
• Don’t rush the onion and celery. Taking the time to sauté them until they’re truly soft and translucent—but not browned—builds a sweet, savory base that supports the other flavors. This step, called sweating the vegetables, is crucial for depth.
• Think about your blender. An immersion (stick) blender is fantastic for pureeing the soup right in the pot—less mess! If using a countertop blender, please be careful: blend in batches and never fill the jar more than halfway with hot liquid, and hold the lid down with a towel to prevent explosive accidents.

How to Make Roasted Garlic Potato Soup

Serving Suggestions

Complementary Dishes

• A crusty, warm baguette or focaccia — Essential for dipping and scooping up every last bit of soup from the bowl. The contrast of the crunchy exterior and soft interior is perfect.
• A simple, sharp side salad — Something with a bright vinaigrette, like an arugula salad with lemon and parmesan, cuts through the richness of the soup and balances the meal beautifully.
• Grilled cheese sandwiches — The ultimate comfort food pairing. A classic cheddar or a fancy Gruyère and ham sandwich turns this soup into the heartiest of meals.

Drinks

• A crisp, unoaked Chardonnay or Sauvignon Blanc — The wine’s acidity cleanses the palate between creamy bites, while its citrus notes complement the soup’s earthy sweetness.
• A malty lager or pale ale — The beer’s carbonation and slight bitterness are a fantastic counterpoint to the soup’s creamy, savory notes.
• Sparkling water with a twist of lemon — A non-alcoholic option that provides a refreshing, bubbly contrast that really highlights the soup’s deep flavors.

Something Sweet

• A simple apple crumble — The warm, spiced apples and crunchy oat topping feel like a natural, cozy follow-up to the savory soup.
• Dark chocolate pots de crème — A small, intensely chocolatey dessert offers a rich and elegant finish without being too heavy.
• Lemon sorbet — Incredibly refreshing and palate-cleansing, the sharp citrus is a bright and lively end to the meal.

Top Mistakes to Avoid

• Mistake: Using waxy potatoes. Potatoes like red-skinned or new potatoes have a different starch content and will result in a gluey, less creamy soup rather than the velvety texture we’re after. Stick to floury potatoes!
• Mistake: Blending the soup while it’s boiling hot in a countertop blender. This is a genuine safety hazard. The steam can build up and blow the lid off, causing serious burns. Always let it cool slightly and blend in small batches.
• Mistake: Underseasoning. Potatoes need a surprising amount of salt. Be sure to season well at the end, tasting as you go. The salt will make all the other flavors, especially the roasted garlic, pop.
• Mistake: Boiling the soup after adding the milk. This can cause the milk to curdle or separate, giving the soup a grainy appearance. Just warm it through gently to maintain that smooth, creamy texture.

Expert Tips

• Tip: Roast extra garlic. Seriously, roast a third or even a fourth head if you have space on the baking sheet. The soft, roasted garlic paste is incredible spread on bread, stirred into mashed potatoes, or mixed into salad dressings.
• Tip: For an ultra-silky texture, pass the soup through a fine-mesh sieve. After blending, pressing the soup through a sieve will catch any tiny fibrous bits from the celery or potato skins, resulting in a restaurant-quality, perfectly smooth consistency.
• Tip: Add a Parmesan rind. If you have a rind of Parmesan cheese lurking in your fridge, toss it into the pot while the potatoes are simmering. It will melt into the soup, adding an incredible layer of savory, umami depth.
• Tip: Brown the butter. For a nutty, decadent twist, swap the olive oil for butter and cook it until it turns a golden brown color and smells nutty before adding your onions and celery. It adds another dimension of flavor.

FAQs

Can I make this soup ahead of time?
Absolutely, and it might even taste better! This soup is a fantastic make-ahead meal. Let it cool completely after cooking, then store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve, reheat it gently on the stove over low heat, stirring occasionally. You may need to add a splash of extra stock or milk as it will thicken upon standing.

How do I freeze this potato soup?
This soup freezes beautifully. Ensure it is completely cooled, then transfer it to freezer-safe containers or bags, leaving a little space for expansion. It will keep well for up to 3 months. To thaw, place it in the refrigerator overnight. Reheat gently on the stove, again adding a little liquid if needed to get back to the perfect soupy consistency.

My soup is too thick. How can I thin it out?
No problem at all! Simply whisk in a little more stock, milk, or even water until it reaches your desired consistency. Add the liquid gradually, a quarter cup at a time, until it’s just right. Taste and adjust the seasoning again after diluting.

Can I make this soup vegan?
Easily! Use a good-quality vegetable stock and substitute the dairy milk with an unsweetened, unflavored plant-based milk like oat milk, cashew milk, or soy milk. These options provide the best creamy texture. Just be sure to avoid sweetened vanilla varieties!

Why is my soup gluey or gummy?
This usually happens for one of two reasons. First, you might have used the wrong type of potato (a waxy one instead of a starchy one). Second, and more commonly, you may have over-blended the soup. When you blend potatoes for too long, the starch molecules can break down excessively and become gluey. Blend just until smooth and no longer.