Creamy Roasted Garlic Potato Soup

There’s something undeniably comforting about a bowl of Creamy Roasted Garlic Potato Soup. I remember the first time I made it on a chilly winter evening. The aroma of roasted garlic filled my kitchen, wrapping me in a warm embrace. I had just returned home after a long day, and all I wanted was something to cozy up with. This soup fits the bill perfectly, transforming simple ingredients into a creamy, velvety delight that warms both the heart and the soul. As you sit down to enjoy a bowl of this soup, each spoonful feels like a hug from the inside out.

Ingredients Required for Creamy Roasted Garlic Potato Soup

The ingredients of Creamy Roasted Garlic Potato Soup work harmoniously to create a dish that’s both rich and satisfying. The key players include creamy butter, aromatic onions, and of course, potatoes. Each component plays a vital role in building layers of flavor.

• 1 tablespoon olive oil – A great base for sautéing the onions and adds a rich flavor.
• 1 tablespoon unsalted butter – Adds creaminess and depth to the soup.
• 1 sweet onion, diced – Provides a sweet and savory foundation to the soup.
• 3 pounds russet potatoes, peeled and chopped – The star ingredient that gives the soup its creamy texture.
• 4 to 5 cups low-sodium chicken or vegetable stock – Use to cook the potatoes until tender, enhancing the soup’s flavor.
• 2 bulbs roasted garlic – Adds sweetness and richness, transforming the flavor profile.
• 1/3 cup cream – Makes the soup luscious and rich.
• 1/4 teaspoon salt – Enhances the flavors of the soup.
• 1/4 teaspoon pepper – Adds a gentle kick.
• chili oil for serving – Drizzle on top for a spicy finish.
• 4 cups vegetable oil – Used for frying the brussels sprouts until crispy.
• 1/2 pound brussels sprouts, stems removed and leaves removed – Adds a crispy texture as a garnish to the soup.
• salt and pepper to taste – To adjust seasoning as desired.

Making This Creamy Roasted Garlic Potato Soup

Creating Creamy Roasted Garlic Potato Soup is a simple yet rewarding process. With every step, you’ll see the ingredients transform into a comforting bowl of warmth. Let’s dive into the details!

1. Heat a large stock pot over medium heat and add olive oil and butter. Once melted, add the diced onion with a pinch of salt. Sauté for about 5 minutes until the onion is softened and turns translucent, releasing a delightful aroma.
2. Add the chopped potatoes to the pot along with enough stock to cover them. Start with 4 cups and add more if needed. Bring this mixture to a gentle simmer, and cover the pot. Let it cook until the potatoes are tender and beginning to fall apart, which should take around 20 to 30 minutes.
3. Once the potatoes are soft, turn off the heat and let the mixture cool slightly. Carefully transfer it to a blender and add the roasted garlic cloves. Blend until completely creamy and smooth, ensuring all ingredients are well combined.
4. Pour the pureed soup back into the pot over low heat. Stir in the cream, salt, and pepper, adjusting seasoning to your taste. Warm it gently, allowing the flavors to meld.
5. While the soup is warming, prepare the crispy brussels sprouts. In a separate pot, heat the vegetable oil over medium heat. Use a candy thermometer if you have one, aiming for a temperature between 325 to 350 degrees. Add the sprout leaves in small batches, frying until crispy, about 2 to 3 minutes.
6. Once crispy, use a slotted spoon to remove the sprouts and place them on a paper towel to drain excess oil. Sprinkle them with salt and pepper while they’re still warm.
7. Serve the soup hot, drizzling with chili oil for a spicy kick. Garnish each bowl with the crispy brussels sprouts, and enjoy a hearty meal!

Making Adjustments

Every cook has their own flair, and Creamy Roasted Garlic Potato Soup is no exception. Here are some tips to help you make this recipe your own.

• Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop.
• Freezing: You can freeze the soup in individual portions. Allow it to cool completely before transferring to freezer-safe containers.
• Pairing: This soup complements a light salad or a sandwich perfectly. Try it with a fresh green salad or a grilled cheese for a delightful combo.
• Flavor Variations: Experiment with different herbs like thyme or rosemary to add unique flavors to your soup.
• Spice Level: Adjust the amount of chili oil or add a pinch of cayenne pepper if you like it spicier!
• Serving Temperature: Always serve the soup hot to enhance its comforting flavors. A sprinkle of fresh herbs can elevate the presentation!

Perfect Matches for Creamy Roasted Garlic Potato Soup

When it comes to enjoying Creamy Roasted Garlic Potato Soup, the right pairings can elevate the experience. Here are some wonderful suggestions:

• Crusty Bread: A warm, crusty baguette is perfect for dipping into the creamy soup.
• Green Salad: Fresh greens with a light vinaigrette will balance the richness of the soup.
• Sandwiches: Pair with a classic grilled cheese for a nostalgic meal that everyone loves.
• Wine Pairing: A crisp white wine can complement the flavors beautifully. A refreshing sparkling water with lemon is a great non-alcoholic alternative.
• Seasonal Occasions: This soup is ideal for winter gatherings or cozy family dinners, filling the room with warmth and comfort.
• Storage Tips: If making ahead, store in an airtight container and reheat when ready to serve for the best flavor.

FAQ

Conclusion

This Creamy Roasted Garlic Potato Soup is the perfect blend of comfort, flavor, and warmth that everyone can enjoy. Its creamy texture and savory notes make it a delightful choice for any meal. I encourage you to try making it soon and see how it fills your home with delicious aromas and your heart with warmth!

Creamy Roasted Garlic Potato Soup

The ultimate comfort food, Creamy Roasted Garlic Potato Soup is rich, creamy, and full of flavor. With roasted garlic and crispy toppings, it's perfect for a cozy night in. Try it tonight for a warm and satisfying meal!

Print Recipe Pin Recipe

Course Soups

Cuisine American

Servings 4 servings

Calories 320 kcal

Equipment

• Skillet
• Blender
• Peeler
• Saucepan
• Chef's Knife
• Cutting Board
• Mixing Bowl
• Wooden Spoon
• Baking Sheet

Ingredients

  

• 1 tablespoon Olive Oil
• 1 tablespoon Unsalted Butter
• 1 Sweet Onion diced
• 3 pounds Russet Potatoes peeled and chopped
• 4 to 5 cups Low-Sodium Chicken or Vegetable Stock
• 2 bulbs Roasted Garlic
• 1/3 cup Cream
• 1/4 teaspoon Salt
• 1/4 teaspoon Pepper
• Chili Oil for serving
• 4 cups Vegetable Oil
• 1/2 pound Brussels Sprouts stems removed and leaves removed
• Salt and Pepper to taste

Instructions

 

• Heat a large stock pot over medium heat and add olive oil and butter. Once melted, stir in the diced onion with a pinch of salt and cook until softened, about 5 minutes.
• Add the chopped potatoes and enough stock to cover the potatoes – starting with 4 cups and using more if needed. Bring the mixture to a simmer. Cover and cook until the potatoes are tender and falling apart, about 20 to 30 minutes.
• Turn off the heat. Carefully add the mixture to a blender. Squeeze out the roasted garlic cloves and add them to the blender too. Puree the soup until totally creamy and smooth.
• Pour the mixture back into the pot and heat over low heat. Add the cream, salt, and pepper. Taste and season additionally with salt and pepper if needed.
• Serve the soup and drizzle the chili oil on top. Add the brussels as garnish and eat!
• While the potatoes are simmering, heat a pot over medium heat and add the vegetable oil. Attach a candy thermometer if you have one – you want the temperature to be around 325 to 350 degrees – no higher! Add the brussels sprouts leaves a few handfuls at a time and fry until crispy, about 2 to 3 minutes.
• Remove with a slotted spoon and place on a paper towel to drain, covering with salt and pepper.

Notes

Leftover soup can be stored in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop. You can freeze the soup in individual portions. Allow it to cool completely before transferring to freezer-safe containers.

Keyword Comfort Food Soup, Creamy Potato Soup, Roasted Garlic Soup, vegetarian soup

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Meet Lydia James

I’m Lydia! I love the challenge of experimenting with new ingredients and finding creative, delicious ways to use up leftovers. My goal is to make your weeknight cooking feel stress-free, exciting, and full of flavor. I loved the creative process behind this dish, and I really hope it becomes a new favorite in your weekly rotation. I can't wait to hear what you think!