Roasted Garlic Potato Soup

For a chilly autumn afternoon, Roasted Garlic Potato Soup is the tops. This is an easy recipe for soup and warms the soul. Pure comfort food.

Evidence of the existence of soup can be found as far back as about 6,000 BC. Some consider it to be as old as the history of cooking.

Until the invention of waterproof containers (which probably came in the form of clay vessels or pouches made of animal skin), boiling was not a common method of cooking. In times when food was scarce, adding various ingredients into a pot to boil was not only cheap, it was filling. It's simplicity made it accessible to rich and poor alike. The simple ingredients of soup make it easy to digest. It's comfort food for when you're "under the weather" or a pick me up on any day.

Each culture has adopted their own variation with the ingredients native to the area. The Spanish have gazpacho, Russians prepare a delicious borscht, Italian minestrone are only a few. But the basics remain the same in all soup recipes.

vegetable flower border for Roasted Garlic Potato Soup

To start:

Preheat oven to 425° F.

  • 6 medium baking potatoes, peeled and cut into 1" pieces
  • 2 tbsp. olive oil
  • 1/2 tsp. pepper
  • 10 cloves of garlic, peeled
  • 1 medium onion, chopped
  • 3 c. chicken broth (I use sodium free and it tastes great)
  • 2 c. milk
  • salt to taste
  • 2 tbsp. butter
  • 4 oz. cheese of your choice, thinly sliced (cheddar is my favorite)
Roasted Garlic Potato Soup in a bowl

Roasted Garlic
Potato Soup

Place potatoes in a shallow roasting pan. Drizzle with 1 tablespoon of oil. Sprinkle with pepper. Stir to coat. Bake, uncovered, for 25 minutes. Turn potatoes and toss in garlic cloves. Bake another 20 minutes or until potatoes are browned.

In a 3-qt. saucepan heat remaining oil. Add onion and stir over medium-high heat for 5 minutes.

Set aside 1 cup of the roasted potatoes. Add remaining potatoes and garlic to onion mixture in saucepan. Stir in broth and 1 cup milk. Bring to boil over low heat, reduce heat and simmer, covered, for 20 minutes or until potatoes are very tender.

Spoon half of potato mixture into blender container. Blend until nearly smooth. Repeat with remaining mixture. Return all to saucepan.

Stir in remaining 1 cup milk. Season to taste with salt. Heat through. Add the butter, stir and ladle into bowls.

Top each serving of Roasted Garlic Potato Soup with some of the reserved roasted potatoes and sliced cheese.

Makes 6 serving.

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