Oh my goodness, my friend! Are you ready for the coziest, most soul-warming hug in a bowl? I’m talking about my Roasted Garlic & Herb Potato Soup – Flavorful Comfort!
This isn’t just any soup. This is the one you’ll crave on chilly evenings. It’s creamy, dreamy, and packed with incredible flavor.
Trust me, once you try it, you’ll be hooked. If you’re looking for more cozy dinner ideas, you should definitely check out our slow cooker chicken stew too! Let’s get cooking!
Recipe Overview
Here’s the quick lowdown on what we’re making today. It’s simpler than you think!
- Cuisine: American
- Category: Soup
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 4-6
Do You Love This Recipe Too?
This soup holds a special place in my heart. I first made it for a friend who was feeling under the weather.
She took one spoonful and her whole face lit up. That moment of pure comfort is why I’m so obsessed with sharing it with you.
It’s more than food. It’s a warm, delicious hug.
My Shopping List for This Recipe
I get so excited gathering these ingredients. They’re simple, humble, and transform into something magical.
Here are the key players that make this soup incredible.
Roasted Garlic & Herb Potato Soup – Flavorful Comfort Recipe
Let’s Get Your Ingredients Ready
PREPARATION
Notes
Enjoy your homemade Roasted Garlic & Herb Potato Soup – Flavorful Comfort Recipe!
Nutrition Information
Let’s Get Your Ingredients Ready
Alright, let’s line everything up. This makes the cooking process so smooth and enjoyable.
- 2 whole heads of garlic
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 1 large yellow onion, diced
- 4 cups vegetable broth
- 1 cup heavy cream
- 3 tbsp olive oil
- 2 tsp fresh thyme, chopped
- 1 tsp fresh rosemary, chopped
- To taste: Salt and black pepper
- For garnish: Chives and crispy bacon bits
PREPARATION
Follow these steps and you’ll have a perfect soup. I’m walking you through every part!
- Preheat your oven to 400°F (200°C). This is where the magic starts!
- Slice the top off the garlic heads. Drizzle with olive oil, wrap in foil, and roast for 30-35 minutes.
- While the garlic roasts, peel and cube your potatoes. Dice the onion as well.
- In a large pot, sauté the onion in olive oil until soft and translucent. This builds a fantastic flavor base.
- Add the cubed potatoes and vegetable broth to the pot. Bring to a boil, then simmer for 15-20 minutes until potatoes are tender.
- Once the garlic is cool, squeeze the soft, roasted cloves into the pot. It’s so satisfying!
- Use an immersion blender to puree the soup until smooth and creamy. Be careful, it’s hot!
- Stir in the heavy cream, fresh thyme, and rosemary. Season generously with salt and pepper.
- Let it simmer for another 5 minutes for the flavors to meld together perfectly.
- Ladle into bowls and garnish with chives and bacon. You’ve earned this!
Fun Variations to Try Next Time
Once you master the basic recipe, feel free to get creative! It’s a wonderfully adaptable dish.
Add a cup of shredded cheddar cheese at the end for a cheesy twist. Stir until it’s melted and glorious.
Toss in some chopped kale or spinach during the last 5 minutes of cooking. It’s a great way to sneak in some greens!
For a smoky flavor, add a teaspoon of smoked paprika. It gives the soup a whole new dimension.
How to Store, Freeze, and Reheat
This soup is fantastic for meal prep. Let’s make sure you can enjoy it all week long!
Let the soup cool completely before storing. Transfer it to an airtight container.
It will keep in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat.
You can also freeze it for up to 3 months. Thaw overnight in the fridge before reheating.
If the soup separates, a quick whisk will bring it right back together. Good as new!
NUTRITION INFORMATION
- Calories: 320
- Carbohydrates: 35g
- Protein: 6g
- Fat: 18g
- Saturated Fat: 8g
- Fiber: 4g
- Sugar: 5g
A Quick Q&A on This Recipe
I get asked these questions all the time. Here are my personal answers to help you out!
Can I use a different type of potato?
Absolutely! Russet potatoes work well too. They’ll give you a slightly fluffier texture.
Just make sure they’re cooked until completely tender before blending.
I don’t have an immersion blender. What can I use?
No problem! You can carefully transfer the soup in batches to a regular countertop blender.
Just be sure not to fill the blender more than halfway. Hot soup expands!
How can I make this soup vegetarian?
It’s already vegetarian if you use vegetable broth! Just skip the bacon garnish or use a plant-based alternative.
It’s incredibly easy to adapt for different diets.
Well, my friend, we did it! I am so excited for you to experience this cozy, creamy potato soup. If you’re looking for more delicious comfort food, you’ll love our crispy parmesan crusted chicken recipe too!
The roasted garlic makes it absolutely next-level. Your kitchen is going to smell amazing.
I can’t wait to hear how yours turns out! Please leave a comment and a rating below to let me know what you think!
