Roasted Garlic & Potato Soup


Potatoes are so versatile. As Samwise Gamgee would say, you can “Boil ’em, Mash ’em, Stick ’em in a stew.” Wise words Samwise, wise words indeed. I like to keep potatoes on hand in the house all the time. I usually end up making breakfast potatoes with them when they start to grow eyes. I had some left over the other day and decided to make a potato soup, why not? My DH loves soup and what could possibly go wrong?

Delicious Rating: Roasting the garlic takes a minute so you could always short cut it by using roasted garlic sold in a jar. I found this soup to be Okay, nothing more or less. It just didn’t do it for me. It was a bit starchy from the potatoes and the garlic was more of a background flavor although I used a full head. I don’t think I will make this soup recipe again, it just didn’t have that Delicious factor that I want out of my food. However, my DH did enjoy it and preferred it cold. You may also favor it so give this easy recipe a try and let me know what you think!


Roasted Garlic & Potato Soup
Recipe type: Lunch
Prep time: 
Cook time: 
Total time: 
Yields: 4 bowls
Serve with crusty warm bread.
  • 1 whole head of garlic
  • 3 tbsp olive oil
  • 2 diced onions
  • 4 medium potatoes, peeled & diced
  • 14 ounces of vegetable broth
  • 1 cup of half & half
  • 2 tsp salt
  • Chives for garnish
  1. Preheat oven to 350 degrees F.
  2. Slice of very top of garlic head and place in a small baking dish.
  3. Pour olive oil on top, cover with foil, and bake for 1 hour. Let cool.
  4. Using 1 tbsp of oil from baking dish, heat in a pan and add onions, cooking until tender, about 10-minutes.
  5. Add potatoes to pan with onions.
  6. Press out garlic from each clove and add to same pan along with 3 cups of water.
  7. Allow to boil and reduce heat to low and let simmer until potatoes are tender.
  8. Pour half of potato mixture in blender and blend on low until smooth.
  9. Pour blended mixture in a large bowl.
  10. Repeat with potato mixture in pan.
  11. Return all to saucepan and stir in half & half and salt.
  12. Heat to boiling, stirring constantly.
  13. Serve hot or cold with chives.




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