Cold Day Roasted Garlic Potato Soup

This Roasted Garlic Potato Soup is the ultimate comfort for cold days—creamy, flavorful, and soul-warming. With heads of garlic slow-roasted to sweet perfection and silky potatoes blended into a velvety broth, it’s a bowl that chases away the chill.

Why This Soup Feels Like Winter in a Bowl

On a frosty day, nothing beats the fragrant warmth of roasted garlic and buttery potatoes simmered into soup. When you roast whole garlic heads, you unlock mellow, caramel notes that transform ordinary soup into something extraordinary. That subtle garlic sweetness blends with creamy potatoes for the perfect cold-weather medicine.

I often serve this soup alongside cozy casserole-style dishes like my Slow Cooker Tuscan Garlic Chicken—the flavorful garlic theme links them together beautifully.

Ingredients & Prep Tips

Key Ingredients

Ingredient	Amount
Whole garlic bulbs, tops trimmed	2 heads
Russet or Yukon Gold potatoes, peeled and chopped	4–5 medium
Butter and/or olive oil	3 tbsp
Onion and/or leeks, diced	1 cup
Vegetable or chicken broth	4–6 cups
Flour (for thickening)	2–3 tbsp (optional)
Heavy cream or milk	½–1 cup
Chives or parsley (garnish)	to taste

Prep Guidance

Roasting garlic is key. Slice off the top of each bulb, drizzle with olive oil, wrap in foil, and roast at 375 °F for about 40–45 minutes. When soft, squeeze out the cloves—it becomes sweet and mellow, not sharp. While the garlic roasts, peel and chop your potatoes and aromatics.

Saute your onion (or leeks) in butter until translucent. This builds the base before adding potatoes and broth. If you want a slightly thicker soup, whisk in flour before adding liquid to create a light roux.

This soup pairs nicely with garlic-forward meals like my Creamy Garlic Parmesan Chicken with Potatoes, making for a satisfying and savory dining experience.

How to Cook Step-by-Step

1. Roast the Garlic

Preheat oven to 375 °F. Trim the tops of the garlic bulbs, drizzle with olive oil, and wrap tightly in foil. Roast for 40–45 minutes until tender. Let cool, then squeeze cloves into a bowl.

2. Sauté Aromatics & Build Base

In a large soup pot, melt butter over medium heat. Add onion or leek and cook until soft, ~5 minutes. If using, stir in flour for a minute. Then add broth and potatoes. Season with salt and pepper.

3. Simmer and Incorporate Roasted Garlic

Bring to a simmer and cook 15–20 minutes until potatoes are fork-tender. Stir in the garlic cloves and blend until smooth—either with an immersion blender directly in pot or in batches using a countertop blender.

4. Finish with Cream & Garnish

Stir in cream or milk to your desired richness. Adjust seasoning. Ladle into bowls and garnish with chives or parsley. Serve hot with crusty bread—or even grilled cheese croutons from a potato soup twist.

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Conclusion

This Cold Day Roasted Garlic Potato Soup is pure comfort in a bowl—smooth, savory, and filled with that roasted garlic warmth you crave when temperatures drop. Each spoonful balances bold garlic and creamy potato. Try it on a chilly night and feel the cozy return with every bite.