Creamy Roasted Garlic Potato Soup

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“The title says it all!! Very heartwarming soup based on roasted vegatables, garlic and some seasonings”
1hr 15mins

Ingredients Nutrition


  1. Roast Garlic - remove papery outer skin from garlic bulb (do not peel or separate cloves; cut top of bulb off. Melt 1 tablespoon of butter. Place bulbs in heavy-duty foil and drizzle butter over garlic. Wrap garlic bulbs in the foil. Set aside.
  2. Place potatoes and onions in a single layer of an ungreased 15-in x 10-in x 1 in baking pan. Drizzle olive oil and sprinkle salt and pepper. Toss to coat the potatoes and onions.
  3. Preheat oven to 400 degree. Place potato mixture and garlic (in foil) in oven and cook for 40 minutes, stirring vegetables once. Remove from oven and let cool slightly - about 5 minutes. Open foil on garlic to allow to cool.
  4. In a blender combine about 2 cups broth and half of the vegetable mixture (or as much as will comfortably fit in blender), plus 1/2 the herbs, plus half of the softened garlic (squeeze the garlic out of the skins and discard the skins) cover and process till blended. Repeat with two cups broth and remaining vegetable mixture and herbs and garlic. Set aside in a bowl.
  5. In a soup pot melt 2 tablespoons butter. Stir in flour until smooth; gradually add remaining 2 cups broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
  6. Stir in heavy cream, and then the pureed vegetables. Heat through.
  7. Notes: Serve with bread and a salad. Can roast more garlic and use that roasted garlic as a spread on the bread. Can also save some of the herbs to sprinkle on top of soup when served.

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