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Roasted Garlic Potato Soup

5 from 11 votes

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For a simple vegetarian supper, make this wholesome roasted garlic and potato soup recipe, topped with chunky roasted potatoes and savory Parmesan cheese. 

Roasted Garlic and Potato Soup with Parmesan

A warming bowl of soup is always welcome at the table, and this roasted garlic potato soup is as savory and nourishing as it gets.

Garlic — well, food wouldn’t be the same without it.

The “stinking rose” not only makes most everything taste better, it’s long been credited for its remarkable healing abilities.

Grandmothers all over the world serve up bowls of garlicky soup the second someone in their family gets the sniffles.

Roasted Garlic and Potato Soup with Parmesan

I just made that up. But isn’t it comforting to think that the simple gesture of making soup helps people feel cared for?

This recipe uses a whole head of garlic, not nearly as much as some recipes that call for 50, 80 or 100 cloves (who feels like counting?) but it’s no less a distinct seasoning.

Plus, while the garlic is roasting the kitchen smells absolutely amazing. Roasting garlic also tempers the its raw bite, making it mellow and almost sweet.

Roasted Garlic and Potato Soup with Parmesan

Potatoes give this soup gives a satisfying creamy texture without cream, butter or milk.

I have to say that a good blender helps too — a powerful blender works like magic to make vegetable purees airy and velvety.

When it seems like a hassle to pull the big blender out (and then clean it), I use my favorite hand blender to puree this soup right in the pot. It’s the best!

I wanted to enjoy this soup as meal all by itself, so I added freshly grated Parmesan cheese and chunks of roasted potatoes to hearty it up. Serve the soup with toasted crusty sourdough bread to savor every drop.

To jazz the soup up even more, try adding some wilted Italian-style greens and a spoonful of creme fraiche or sour cream.

Here’s a pro tip for peeling garlic:

  • Separate unpeeled garlic cloves from the head.
  • Put them in a bowl and cover with water.
  • Soak the cloves 15-30 minutes then drain. The skins will loosen and peel away easily.

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Roasted Garlic Potato Soup with Parmesan

Karen Tedesco
A wholesome roasted garlic and potato soup. A smooth soup garnished with chunky roasted potatoes and savory parmesan cheese. Add some greens or pesto for a simple supper. Gluten-free recipe
Print Pin
5 from 11 votes
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Soup and Stew
Cuisine Vegetarian
Servings 6 servings

Ingredients

  • 1 head of garlic, separated into cloves and peeled
  • Extra-virgin olive oil
  • Kosher salt
  • 6 cups water or vegetable broth
  • 3 pounds yellow potatoes such as Yukon Gold, cut into 1 1/2-inch pieces
  • 1 leek, white and light green parts thinly sliced
  • ½ cup freshly grated Parmesan cheese
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons chopped fresh herbs such as parsley, tarragon or chives

Instructions 

  • Heat the oven to 400 (200C) degrees.
  • Put the garlic cloves in a small baking dish. Drizzle with olive oil, sprinkle with a pinch of salt and cover with a piece of foil. Roast until the cloves are soft and golden brown, 25-30 minutes.
  • Put 2 cups of the potatoes on a baking sheet. Add 2 tablespoons olive oil and 1/2 teaspoon salt and toss around to coat. Roast in the oven alongside the garlic until tender, about 40 minutes.
  • Heat a tablespoon of olive oil in a large pot or saucepan over medium-high heat. Add the leek and cook until softened. Add the roasted garlic, remaining raw potatoes, 6 cups water or broth and 1 teaspoon salt. Bring to a simmer and cook until the potatoes are tender, about 25 minutes.
  • Puree the soup with a hand blender or in a regular blender in batches (let it cool 10 minutes before putting in the blender) until smooth. Stir in 1/4 cup of the parmesan and the lemon juice.
  • To serve, put 4 or 5 roasted potatoes in each serving bowl. Ladle the soup over the potatoes. Sprinkle with additional cheese and some of the herbs.

Nutrition

Serving: 1serving | Calories: 233kcal | Carbohydrates: 45g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 150mg | Potassium: 989mg | Fiber: 6g | Sugar: 3g | Vitamin A: 356IU | Vitamin C: 48mg | Calcium: 135mg | Iron: 2mg
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Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about making cooking fun and doable, with easy to follow tested recipes and incredibly tasty food! Read more about me here.

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9 Comments

  1. 5 stars
    Absolutely delicious! New house favorite!

  2. 5 stars
    I forgot to mention that I used three sliced scallions instead of a leek.

  3. 5 stars
    I’m eating this now, with one
    addition — a tablespoon of dried dill. Delicious!

  4. Audie Kay says:

    5 stars
    This recipe is a great if you or your guests have trouble digesting dairy. Also, my house does not reek of garlic as some prior posts say. You’d think this would taste overwhelmingly of garlic, but it doesn’t – just perfectly earthy and full-flavored. It’s a great consistency – it is a soup! The roasted potatoes in the bottom of the bowl add a great texture and flavor. As I am used to potato soup with carrots and celery, one thing I might try next time is to roast a couple carrots along with the potatoes and since celery tends to get stringy if you cook it like that, I may add in a stalk with the immersion blended portion of the soup. You could change this up with a few mushrooms, too. I will definitely make this again, it’s delicious!

  5. Love this! Very healthy and very simple.

  6. Making this tonight for dinner along with fresh-baked sourdough bread.

  7. Potato soup is my all time favorite. I’ve never thought to add parmesan cheese on it.

  8. This soup looks so cosy and nutricious!
    Love your blog! Nice finding you! Visit me at: my-greek-cooking.blogspot.com