Ingredients
Main Ingredients
- 6 medium Yukon Gold potatoes, peeled and diced
- 1 whole bulb of garlic, roasted
- 1 small onion, chopped
- 2 tablespoons butter
- 4 cups vegetable broth (or chicken broth)
- ½ cup heavy cream or milk
- Salt, black pepper, and a pinch of thyme, to taste
Instructions
- Roast Garlic: Preheat your oven to 400°F (200°C). Wrap the whole bulb of garlic in aluminum foil and roast for 30 minutes until the cloves are golden and soft, releasing their sweet, mellow flavor.
- Sauté Onion: In a large pot, melt the butter over medium heat. Add the chopped onion and cook, stirring occasionally, until the onions become soft and translucent, about 5 minutes.
- Add Potatoes and Garlic: Add the diced Yukon Gold potatoes and the roasted garlic cloves to the pot. Stir well to coat everything with butter and to distribute the roasted garlic flavor evenly.
- Add Broth and Simmer: Pour in the vegetable or chicken broth, ensuring the potatoes are submerged. Cover the pot and simmer on medium-low heat for 20 minutes, or until the potatoes are fork-tender.
- Blend Soup: Use an immersion blender to puree the soup directly in the pot until smooth and silky. Alternatively, blend in batches using a countertop blender—be careful with hot liquids.
- Finish Soup: Stir in the heavy cream or milk to add creaminess. Season the soup with salt, black pepper, and a pinch of thyme. Adjust seasoning to taste.
- Serve: Ladle the soup into bowls and garnish with optional toppings such as chopped chives, crispy bacon bits, or grated Parmesan cheese. Serve hot and enjoy your comforting garlic potato soup.
Notes
- Roasting the garlic mellows its sharpness and adds a rich, sweet flavor to the soup.
- You can substitute heavy cream with milk or a plant-based milk for a lighter or dairy-free option.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- To make the soup extra smooth, strain it through a fine-mesh sieve after blending.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian