This Roasted Garlic Potato Soup is the perfect cozy meal for a chilly evening. It’s creamy, flavorful, and packed with the delicious taste of roasted garlic. The addition of crispy croutons with a touch of chili crisp adds a wonderful texture and a hint of spice. It’s a simple yet satisfying soup that’s sure to warm you up from the inside out.

Why You’ll Love This Roasted Garlic Potato Soup

Flavorful and Aromatic: The roasted garlic and shallots infuse the soup with a deep, savory flavor that’s simply irresistible.
Creamy and Comforting: The combination of roasted potatoes, cauliflower, and heavy cream creates a velvety smooth and creamy texture.
Easy to Make: This recipe is surprisingly easy to follow, with simple ingredients and straightforward instructions.
Versatile: You can easily customize this soup with your favorite toppings or add-ins.

Ingredients for Roasted Garlic Potato Soup

Garlic: We’ll use three whole heads of garlic for roasting, which will give the soup a wonderful depth of flavor.
Shallots: Shallots add a mild onion flavor that complements the garlic.
Potatoes: I use Russet potatoes for this recipe, but you can use any type of potato you like.
Cauliflower: Adds a subtle sweetness and creaminess to the soup.
Thyme: Fresh thyme adds a delicate, earthy flavor.
Olive Oil: Used for roasting the vegetables and adding richness to the soup.
Chicken Broth: Forms the base of the soup.
Heavy Cream: Creates a rich and creamy texture.
Bread: I use a French loaf or baguette for the croutons, but any crusty bread will work.
Chili Crisp: Adds a spicy and flavorful kick to the croutons.
Parmesan Cheese: Grated Parmesan cheese adds a salty, nutty flavor.
Chives: Adds a fresh, oniony flavor and a pop of color.
Salt and Pepper: To season the soup to taste.
Red Pepper Flakes: Adds a touch of heat.
Italian Seasoning: Adds a blend of herbs for extra flavor.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Variations

Want to try something different? Here are a few ideas:

Spicy Twist: Add more chili crisp to the croutons or a pinch of cayenne pepper to the soup for extra heat.
Veggie Variety: Toss in some other vegetables like carrots, celery, or parsnips.
Herby Infusion: Experiment with different herbs, like rosemary or parsley, in addition to the thyme.
Creamy Swirl: Add a dollop of sour cream or crème fraîche to each bowl before serving.

How to Make Roasted Garlic Potato Soup

Step 1: Preheat and Prep

Preheat oven to 400°F (200°C). Cut 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. Mince the thyme leaves.

Step 2: Roast the Vegetables

Spread the potatoes, cauliflower, garlic, and shallots on a baking sheet. Drizzle generously with olive oil, making sure to get some oil inside the garlic bulbs and shallots. Season with salt, pepper, red pepper flakes, and minced thyme. Massage the vegetables until they’re evenly coated with oil and seasoning. Roast in the preheated oven for 30-35 minutes, or until the potatoes are fork-tender.

Step 3: Make the Soup

Transfer the roasted vegetables to a large pot. Squeeze the roasted garlic and shallots out of their skins and into the pot. Pour in the chicken broth and bring to a simmer. Blend the soup with an immersion blender until smooth. If using a regular blender, allow the vegetables to cool slightly before blending with the chicken broth.

Step 4: Finish the Soup

Once the soup is blended, stir in the heavy cream and Italian seasoning. Taste and adjust the seasoning as needed. Cover the pot and reduce the heat to low to keep the soup warm.

Step 5: Make the Croutons

While the soup simmers, cut the bread into cubes. Toss the bread cubes with chili crisp on a baking sheet. Broil in the oven for 4-5 minutes, or until golden brown and crispy. Keep a close eye on the croutons to prevent them from burning.

Step 6: Serve

Ladle the soup into bowls and top with fresh chives, grated Parmesan cheese, and the chili crisp croutons.

Tips and Tricks

Even Cooking: Cut the potatoes into similar-sized pieces so they cook evenly.
Roasting: Roasting the garlic and shallots brings out their sweetness and adds a depth of flavor to the soup.
Blending: If you prefer a chunkier soup, you can blend it less or leave some of the vegetables unblended.

How to Serve

This Roasted Garlic Potato Soup is delicious on its own, but you can also serve it with:

Side Salad: A simple green salad with a light vinaigrette is a refreshing complement to this hearty soup.
Grilled Cheese: A classic pairing that’s always a winner.

Make Ahead and Storage

Make Ahead: You can roast the vegetables ahead of time and store them in the refrigerator for up to 3 days.
Storing: Store leftover soup in the refrigerator for up to 3 days.
Reheating: Reheat the soup on the stovetop over medium heat or in the microwave.

FAQs

Can I use a different type of bread for the croutons?
Yes, you can use any type of crusty bread, such as sourdough bread or ciabatta. Just make sure to cut it into small cubes so it toasts evenly.

Can I make this soup without chili crisp?
Yes, you can omit the chili crisp if you prefer a milder flavor. You can also substitute it with your favorite hot sauce or chili oil.

Can I make this soup vegan?
Yes, you can make this soup vegan by using olive oil instead of butter and substituting the heavy cream with coconut cream or cashew cream.

There you have it! A delicious and easy recipe for Roasted Garlic Potato Soup. I hope you enjoy it!

Roasted Garlic Potato Soup Recipe