Roasted Garlic Potato Soup

Roasted garlic potato soup is for all my garlic lovers. This soup features roasted potatoes, cauliflower, and tons of garlic all blended together, topped with chili crisp croutons and chives.

Info and tips for roasted garlic potato soup

This is a pretty easy soup to make because most of the cooking process is done on a sheet pan in the oven. The rest of the process is just blending and adding a few extra ingredients. I think the homemade chili crisp croutons really add a special flare to this recipe, but if your short on time you can use your favourite store bought croutons or crackers for topping.

I use an immersion blender to get the soup nice and smooth. If you don’t have one you can use a regular blender, but wait until the potatoes and garlic have cooled. Be very careful as regular blenders don’t handle heat well, and could possibly explode.

Equipment

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This is the Immersion Blender I use. I love it because it has several different attachments and it always gets the job done.

I love using my Dutch Oven Le Creuset for almost everything. I use it pretty much everyday, its definitely worth the investment. Plus they’ll last a lifetime.

Ingredients for roasted garlic potato soup

• 3 heads of garlic
• 2 shallots
• 4 large potatoes
• 1 cup cauliflower
• few sprigs of thyme (minced)
• generous drizzle of olive oil
• 5 cups chicken broth
• 1 cup heavy cream
• loaf of bread (French or baguette works great)
• 3-4 tbsp chili crisp
• parmesan (for topping)
• chives (for topping)
• salt and pepper (to taste)
• pinch of red pepper flakes
• tsp Italian seasoning

Instructions

1. Preheat oven to 400.
2. Start by cutting the potatoes into small even-sized chunks. Cut the top off the garlic bulbs so that the cloves are exposed. Also do the same for the shallots. Pull the leaves off the thyme and mince.
3. Spread out the potatoes, cauliflower, garlic, and shallots on a baking sheet pan. Drizzle a generous amount of oil over all the veggies, making sure to get some in each of the garlic bulbs and shallots (this will help the roast and get soft).
4. Season with a good few pinches of salt and pepper. Add a pinch of red pepper flakes and the minced fresh thyme. Massage well until everything has an even layer of oil and seasoning.
5. Bake in the oven for 30-35 minutes, or until the potatoes are fork tender.
6. Place the veggies from the sheet pan into a large pot. Squeeze out the garlic and shallots into the pot.
7. Pour in the chicken broth and bring to a low simmer.
8. Blend with an immersion blender until smooth. Or you can use a regular blender as well, just wait until the veggies have cooled, and then blend with the chicken stock until smooth.
9. Once blended to your liking add in the heavy cream and Italian seasoning. Next give a taste test and add any more seasonings needed. Mix well and cover, turning the heat to low.
10. While the soup simmers, cut the bread into cubes. Then add to a sheet pan along with a few tbsp of chili crisp. Massage well to coat each piece and pop into the oven on broil. Cook for about 4-5 minutes, or until golden and crispy. Make sure to check frequently to avoid burning.
11. Dish the soup into a bowl along with some fresh chives, parmesan, and the homemade chili crisp croutons and enjoy!

See below for a video tutorial!

Check out my other yummy soups that are just as easy and delicious:

• Tomato Soup and Grilled Cheese
• Leek and Potato Soup
• Creamy Tortellini Soup

Print Recipe

Creamy Roasted Garlic Soup

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Soups

By Kenna's Cooks – Serves: 4

Prep Time: 15 minutes – Cooking Time: 45 minutes – Total Time: 1 hour

Roasted garlic potato soup features roasted potatoes, cauliflower, and tons of garlic all blended together, topped with chili crisp croutons and chives.

Ingredients

• 3 heads of garlic
• 2 shallots
• 4 large potatoes
• 1 cup cauliflower
• few sprigs of thyme (minced)
• generous drizzle of olive oil
• 5 cups chicken broth
• 1 cup heavy cream
• loaf of bread (French or baguette works great)
• 3-4 tbsp chili crisp
• parmesan (for topping)
• chives (for topping)
• salt and pepper (to taste)
• pinch of red pepper flakes
• tsp Italian seasoning

Instructions

1

Preheat oven to 400.

2

Start by cutting the potatoes into small even-sized chunks. Cut the top off the garlic bulbs so that the cloves are exposed. Do the same for the shallots. Pull the leaves off the thyme and mince.

3

Spread out the potatoes, cauliflower, garlic, and shallots on a baking sheet pan. Drizzle a generous amount of oil over all the veggies, making sure to get some in each of the garlic bulbs and shallots (this will help the roast and get soft).

4

Season with a good few pinches of salt and pepper. Add a pinch of red pepper flakes and the minced fresh thyme. Massage well until everything has an even layer of oil and seasoning.

5

Bake in the oven for 30-35 minutes, or until the potatoes are fork tender.

6

Add the veggies from the sheet pan into a large pot. Squeeze out the garlic and shallots into the pot.

7

Add the chicken broth and bring to a low simmer.

8

Blend with an immersion blender until smooth. Or you can use a regular blender as well, just wait until the veggies have cooled, and then blend with the chicken stock until smooth.

9

Once blended to your liking add in the heavy cream and Italian seasoning. Give a taste test and add any more seasonings needed. Mix well and cover, turning the heat to low.

10

While the soup simmers, cut the bread into cubes. Add to a sheet pan along with a few tbsp of chili crisp. Massage well to coat each piece and pop into the oven on broil. Cook for about 4-5 minutes, or until golden and crispy. Make sure to check frequently to avoid burning.

11

Dish the soup into a bowl along with some fresh chives, parmesan, and the homemade chili crisp croutons and enjoy!