This roasted garlic potato soup is deliciously simple! Smooth and creamy potato soup that is ready in no time! [this post contains affiliate links.]

I don’t think potato soup get’s any easier or more delicious, than this.

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This creamy and luxurious roasted garlic potato soup is so extremely easy and tastes as if it was ordered at restaurant. I’m not even kidding. My taste buds were not prepared for it’s deliciousness. I swiped a spoonful to taste after pureeing it in my blender and my eyes literally rolled into the back of my head, and I must give all credit to my friend, Julie.

Julie Wampler, the talented blogger behind Table For Two. I have known Julie through the blogosphere for years. I found her and her blog via Tasty Kitchen and have admired her gorgeous photography and creative recipes ever since. Now Julie has gone on to write a beautiful cookbook: Dinner For Two spotlighting- you guessed it… dinner for two!  In this book you’ll find, and I’ll quote her cover- easy and innovative recipes for one, two, or a few. Brilliant.

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Even though this cookbook is titled Dinner for Two, the recipes can also be easily doubled for a larger family, which I love. When I first got the advanced copy I post-it noted roughly 20 recipes. Then I went back and noted 15 more. And then I went back… There’s just so many recipes to love: Honey Sriracha Lime Chicken Skillet,Creamy Sun-Dried Tomato Fettucine, Eggplant Boats and Bacon and Shaved Brussels Sprouts Salad with Honey Lemon Vinaigrette. I absolutly love that she has a Breakfast For Dinner chapter… because if you know me at all, then you know that I love me some breakfast- especially for dinner.

Speaking of LOVE, this soup is all that and a bag. What drew me to this recipe was the short ingredient list and the method in which it’s prepared. Translation: it’s SO easy! ( Have I mentioned yet that it’s easy? 😉 ) While you’re roasting the garlic you bring a pot of water to a boil, throw in cubed potatoes and when those are tender, you toss in… Actually, how about you see for yourself?!

Roasted Garlic Potato Soup l SimplyScratch.com

First peel the outer layers of a good-size head of garlic, then lob off the top.

Roasted Garlic Potato Soup l SimplyScratch.com

Place it onto a sheet of aluminum foil, drizzle with olive oil and sprinkle with salt.

Roasted Garlic Potato Soup l SimplyScratch.com

Crimp the foil together to make a pouch and roast at 400 degrees for 30 to 40 minutes. See? Easystreet! Once the garlic is roasted and has had a chance to cool, I squeeze them out and into a bowl.

Roasted Garlic Potato Soup l SimplyScratch.com

In the meantime fill a pot with water a little over half way, cover and bring to a boil.

Roasted Garlic Potato Soup l SimplyScratch.com

While the water is coming to a boil,  peel 3 medium-ish russet potatoes.

Roasted Garlic Potato Soup l SimplyScratch.com

Slice into planks…

Roasted Garlic Potato Soup l SimplyScratch.com

Then into sticks…

Roasted Garlic Potato Soup l SimplyScratch.com

And then into cubes.

Roasted Garlic Potato Soup l SimplyScratch.com

Then dice up 1/2 cup of white onion.

Roasted Garlic Potato Soup l SimplyScratch.com

Add the potatoes to the pot of boiling water…

Roasted Garlic Potato Soup l SimplyScratch.com

…reduce the heat and cook uncovered for about 20 minutes.

Roasted Garlic Potato Soup l SimplyScratch.com

When the potatoes are just about fork tender and at 15 minute mark…

Roasted Garlic Potato Soup l SimplyScratch.com

…add the onions in with the potatoes. THIS is where I fell in love. You add the onion TO the pot where THEY will soften!!! No second pan needed. Its so simple, yet I’m amazed. BRILLIANCE yet again!

Roasted Garlic Potato Soup l SimplyScratch.com

While the onions are softening, add 2 cups chicken broth to a blender (I used my Vitamix) or food processor…

Roasted Garlic Potato Soup l SimplyScratch.com

…along with 1 tablespoon heavy cream.

Roasted Garlic Potato Soup l SimplyScratch.com

Then drain the onions and potatoes in a colander set into a sink…

Roasted Garlic Potato Soup l SimplyScratch.com

…and toss them to the blender. I use my Vitamix and LOVE it!

Roasted Garlic Potato Soup l SimplyScratch.com

Then throw in the cloves of roasted garlic, 2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper.

Roasted Garlic Potato Soup l SimplyScratch.com

If using a blender, remove the center plug and cover with a towel. Puree until smooth.

Roasted Garlic Potato Soup l SimplyScratch.com

Someone hand me a straw.

Roasted Garlic Potato Soup l SimplyScratch.com

I transferred the pureed roasted garlic potato soup back into the pot to keep warm.

Roasted Garlic Potato Soup l SimplyScratch.com

That is it my friends. It’s easy with simple ingredients and flavor for dayyyys!

Roasted Garlic Potato Soup l SimplyScratch.com

Just like Julie, I ladled spoonfuls of the roasted garlic potato souup into bowls, drizzle a little olive oil over top along with freshly snipped chives. Poifect! It’s such a creamy, velvety soup and the roasted garlic doesn’t over power the potatoes at all, you taste both distinctly and deliciously.

Roasted Garlic Potato Soup l SimplyScratch.com

This roasted garlic potato soup recipe made enough for my entire family and so we had it for dinner alongside Julie’s Ham and Gruyere Stuffed French Toast. (For that recipe you’ll need to get Julie’s book!) My husband is a big fan of this soup and was more than happy when I couldn’t finish mine.

You’ll find more recipes just like this throughout Julie’s book. Every recipe has a full-page color photo and when the book is open, it lays flat on the counter so you won’t lose your place while cooking. This cookbook has a trove of delicious recipes in it and I just know you’ll enjoy cooking from for years to come. Promise.

Congratulations Julie!

Roasted Garlic Potato Soup l SimplyScratch.com

Pre-order Dinner For Two now and receive 70 quick and easy dinner for two recipes. 50 dinner entrees, 20 breakfast for dinner entrees. Perfect for newlyweds, couples, empty-nesters, college students, families with young children, and holiday gift-giving! Most recipes come together in less than an hour so perfect for busy lifestyles!

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My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Roasted Garlic and Potato Soup
Yield: 2 to 4

Roasted Garlic and Potato Soup

This soup is packed full of flavor and is so easy to make. The velvety smooth texture is unbelievable!

Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes

Ingredients

  • 1 head of garlic
  • olive oil, plus more for serving
  • kosher salt
  • 3 medium russet potatoes, peeled, rinsed and cubed
  • 1/2 small white onion, diced (about 1/2 cup)
  • 2 cups lo-sodium chicken broth
  • 1 tablespoon heavy cream
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • fresh chives, for topping

Instructions

FOR THE GARLIC:

  1. Preheat oven to 400 degrees.
  2. Peel away the outer layers of the garlic bulb, but leave the individual skins on the cloves intact.
  3. Using a sharp knife, cut off of the top 1/4 to 1/2 inch of the garlic, exposing the individual cloves. Place the head of garlic on a sheet of aluminum foil, drizzle olive oil over top and sprinkle with a little salt. Then wrap it up, and place inside your oven on the middle baking rack. Roast for 35 to 40 minutes. When the garlic is cool enough to touch, squeeze the entire garlic bulb over a small bowl and set aside.

FOR THE REMAINDER OF THE DISH:

  1. While the garlic is roasting, bring a pot of water to boil. Add the potatoes to the pot and reduce the heat to medium-high. Cook until potatoes are softened and easily fall apart when pricked, about 20 minutes. After 15 minutes, add the onion to the pot to soften for about 5 minutes. Drain mixture and set aside.
  2. In a blender or food processor, add chicken broth, heavy cream, roasted garlic, potatoes and onions, salt and black pepper. If using a blender, remove the plastic piece in the lid, and place a towel on top to let steam escape.
  3. Process mixture until smooth.
  4. Serve warm with a side of bread or in a bread bowl, and sprinkle with chives on top, if desired.

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