There’s something undeniably comforting about a steaming bowl of potato soup. It’s the kind of dish that warms you from the inside out, making it a perfect choice for chilly evenings, cozy family dinners, or when you simply need a nourishing meal that feels like a hug in a bowl. Unlike traditional potato soups that simmer raw potatoes in broth, this recipe takes things to the next level by roasting the potatoes with garlic and herbs before blending them into the soup. The result is a deep, caramelized flavor with a touch of earthiness that can’t be achieved any other way.
The inspiration for this recipe comes from the timeless tradition of slow-roasting vegetables to bring out their natural sweetness. Growing up, roasted potatoes were always a staple at family gatherings—crispy on the outside, tender on the inside, and seasoned with rosemary and thyme. This soup transforms those beloved roasted flavors into a velvety, soul-soothing dish that feels both rustic and elevated. Whether you serve it as a starter for a holiday feast or as the star of a simple weeknight meal, Garlic Herb Roasted Potato Soup is sure to become a recipe you’ll return to again and again.
Why You’ll Love Garlic Herb Roasted Potato Soup
Before we dive into the recipe, let’s talk about why this soup deserves a spot in your kitchen.
-
Flavor Depth: Roasting the potatoes and garlic first gives the soup a rich, slightly smoky, and herbaceous taste.
-
Creamy Without Heavy Cream: The starchy potatoes naturally create a creamy texture when blended, meaning you can keep it lighter or add a splash of milk for extra richness.
-
Simple, Everyday Ingredients: Potatoes, garlic, onion, broth, and herbs—this is comfort food you can make with pantry staples.
-
Customizable: Add toppings like shredded cheese, sour cream, crispy bacon crumbles, or fresh chives to suit your taste.
-
Family-Friendly: Loved by kids and adults alike, it’s a recipe that satisfies a wide range of palates.
Ingredients
Here’s everything you’ll need to make this soup from scratch:
-
2 pounds Yukon Gold or Russet potatoes, scrubbed and cut into chunks
-
1 large yellow onion, chopped
-
6 cloves garlic, unpeeled
-
3 tablespoons olive oil
-
1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried)
-
1 teaspoon fresh thyme, chopped (or ½ teaspoon dried)
-
Salt and black pepper, to taste
-
4 cups vegetable or chicken broth
-
1 cup milk or half-and-half (optional, for creaminess)
-
2 tablespoons unsalted butter (optional, for richness)
-
Fresh parsley or chives, chopped, for garnish
-
Crusty bread, for serving
Directions
1. Roast the Vegetables
Begin by preheating your oven to 400°F (200°C). Roasting is the foundation of this recipe, and it’s the step that truly elevates the flavor. Spread your potato chunks, chopped onion, and whole unpeeled garlic cloves evenly on a large baking sheet. To ensure even cooking, avoid crowding the vegetables; if needed, use two sheets so that everything has enough room to caramelize instead of steaming.
Drizzle the vegetables generously with olive oil, then sprinkle them with rosemary, thyme, salt, and freshly cracked black pepper. Toss well with your hands or a spatula until each piece is coated in the oil and seasoning. This coating is important—it helps the herbs cling to the vegetables and ensures that the potatoes develop those golden-brown, crispy edges.
Slide the tray into the preheated oven and roast for about 30–35 minutes. About halfway through, use a spatula to stir and flip the potatoes and onions so they brown evenly on all sides. You’ll know they’re ready when the potatoes are fork-tender and have developed a slightly crisp surface, while the onions have softened and turned golden. The garlic cloves will look a little wrinkled but should feel soft to the touch—that’s when they’re perfect for blending into the soup.
2. Prepare the Garlic
After roasting, allow the vegetables to cool for just a couple of minutes before handling. Focus on the garlic cloves—these little flavor bombs are the heart of the soup. Gently squeeze each clove from its papery skin; the roasted garlic should slide out easily, almost like a paste.
What makes roasted garlic so special is its transformation: instead of the sharp, pungent bite of raw garlic, roasting mellows and sweetens it, giving it a caramelized richness. This step may seem small, but it makes all the difference, creating a depth of flavor that can’t be replicated with raw or sautéed garlic. Add these cloves to the pile of roasted potatoes and onions, and you’re ready to move on.
3. Blend the Soup Base
Transfer the roasted potatoes, onions, and garlic into a large soup pot or Dutch oven. Pour in the broth—vegetable broth for a lighter, vegetarian-friendly version, or chicken broth for something heartier. Set the pot over medium heat and bring it to a gentle simmer.
Now it’s time to create the creamy base. If you have an immersion blender, place it directly into the pot and blend until the mixture becomes smooth and velvety. Take your time here; blending well ensures a luxurious texture. If you don’t own an immersion blender, no worries—carefully ladle the soup in batches into a countertop blender. Blend each batch until smooth, then return it to the pot. Just remember to leave a little vent open on your blender lid so steam can escape, otherwise the pressure from the hot liquid can cause the lid to pop off.
At this stage, you’ll already notice how creamy the soup is without adding any dairy—this is thanks to the natural starch in the potatoes.
4. Adjust the Texture
With the base blended, it’s time to fine-tune the texture and richness. Stir in a cup of milk or half-and-half to create a creamier consistency. If you prefer a more indulgent soup, you can also melt in a couple tablespoons of butter. Both additions bring extra smoothness and a subtle richness that balances beautifully with the roasted herbs and garlic.
Allow the soup to simmer gently for another 5–10 minutes. This short simmering time helps the flavors marry together, creating a harmonious balance between the earthy potatoes, sweet onions, and roasted garlic. During this time, taste the soup and adjust the seasoning as needed. Add a little more salt if it feels flat, or an extra grind of black pepper if you’d like more warmth. Remember that seasoning is personal, so don’t be afraid to customize.
If you prefer a thicker soup, let it reduce a little longer on the stovetop, stirring occasionally. For a thinner soup, add a splash more broth or milk until it reaches your desired consistency.
5. Garnish and Serve
Once your soup has reached the perfect flavor and texture, it’s ready to serve. Ladle the soup into warm bowls and top with a sprinkle of fresh parsley or chives. The fresh herbs not only add a pop of color but also brighten the flavors, cutting through the creaminess.
For the ultimate experience, pair the soup with a side of crusty bread—perfect for dunking into the creamy broth. You could also serve it alongside a crisp green salad to balance the richness. If you’re preparing a full meal, consider pairing the soup with a grilled sandwich or roasted chicken.
This soup shines as both a main course and a starter, making it versatile enough for weeknight dinners, dinner parties, or even holiday gatherings. Once you take your first spoonful, you’ll understand why roasting makes all the difference. The soup is silky, deeply flavorful, and full of warmth—everything you want in a comforting bowl of homemade potato soup.
Prep Time, Cook Time, Total Time, Yield
-
Prep Time: 15 minutes
-
Cook Time: 40 minutes
-
Total Time: 55 minutes
-
Yield: 4–6 servings
Tips for Success
-
Choose the Right Potatoes: Yukon Gold potatoes are buttery and creamy, while Russets give the soup a fluffier texture. Either works, depending on your preference.
-
Don’t Skip Roasting: Roasting adds caramelization and depth of flavor. If you’re short on time, you can boil the potatoes, but the soup won’t have the same richness.
-
Blend Until Smooth: A high-powered blender will give you a silky texture, but if you prefer a more rustic soup, leave some chunks unblended.
-
Make Ahead: This soup stores well in the fridge for up to 4 days and tastes even better the next day as the flavors develop.
-
Freezer-Friendly: Allow the soup to cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
Delicious Variations
-
Cheesy Potato Soup: Stir in 1–2 cups of shredded cheddar cheese at the end for a creamy, cheesy twist.
-
Loaded Potato Soup: Top with crispy bacon crumbles, shredded cheese, sour cream, and chives for a “baked potato in a bowl” experience.
-
Spicy Kick: Add a pinch of red pepper flakes or cayenne powder when roasting the potatoes for subtle heat.
-
Vegan Version: Use vegetable broth and non-dairy milk like oat or almond milk, and skip the butter. The soup will still be creamy and delicious.
-
Extra Veggies: Roast carrots, parsnips, or cauliflower along with the potatoes for added nutrition and flavor.
Serving Suggestions
Garlic Herb Roasted Potato Soup is versatile enough to be the main course or a cozy side dish. Here are a few serving ideas:
-
Pair with a hearty sandwich like grilled cheese, turkey panini, or roast beef melt.
-
Serve as a starter for roasted chicken, beef stew, or baked salmon.
-
Offer it with a seasonal salad, such as a crisp apple walnut salad or a classic Caesar.
-
Keep it rustic with a side of warm, crusty bread or homemade garlic knots.
Frequently Asked Questions
Can I make this soup without roasting the potatoes?
Yes, but the roasted flavor is what makes this recipe special. If you skip roasting, simply simmer the potatoes and onions in broth until tender, then blend with garlic and herbs.
What type of broth works best?
Both vegetable and chicken broth are excellent. If you prefer a lighter, vegetarian-friendly soup, go with vegetable broth. For extra depth and heartiness, chicken broth is a great option.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of milk or broth to loosen the soup if it thickens.
Can I freeze this soup?
Absolutely. Allow the soup to cool fully, then freeze in airtight containers for up to 3 months. Thaw in the fridge overnight before reheating.
Print
Garlic Herb Roasted Potato Soup Recipe
- Total Time: 55 minutes
- Yield: 4–6 servings 1x
Description
A bowl of this garlic herb roasted potato soup is the ultimate comfort food. By roasting the potatoes, garlic, and onions first, you unlock a deep caramelized flavor that takes this dish far beyond ordinary potato soup. Creamy, hearty, and full of savory goodness, it’s perfect for cozy evenings, family dinners, or as a starter at holiday gatherings.
Ingredients
-
2 pounds Yukon Gold or Russet potatoes, scrubbed and cut into chunks
-
1 large yellow onion, chopped
-
6 cloves garlic, unpeeled
-
3 tablespoons olive oil
-
1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried)
-
1 teaspoon fresh thyme, chopped (or ½ teaspoon dried)
-
Salt and black pepper, to taste
-
4 cups vegetable or chicken broth
-
1 cup milk or half-and-half (optional, for creaminess)
-
2 tablespoons unsalted butter (optional, for richness)
-
Fresh parsley or chives, chopped, for garnish
-
Crusty bread, for serving
Instructions
-
Preheat the oven to 400°F (200°C). Arrange the potato chunks, onion, and garlic cloves on a large baking sheet. Drizzle with olive oil, sprinkle with rosemary, thyme, salt, and pepper, then toss to coat evenly. Roast for 30–35 minutes, stirring halfway, until potatoes are golden and tender.
-
Remove from the oven and allow to cool slightly. Squeeze the softened garlic cloves out of their skins and add them to the roasted potatoes and onions.
-
Transfer the roasted vegetables to a large pot. Pour in the broth and bring to a gentle simmer over medium heat. Blend with an immersion blender until smooth and creamy. If using a countertop blender, blend in batches and return to the pot.
-
Stir in the milk or half-and-half and butter, if using. Simmer for 5–10 minutes more, adjusting the seasoning with extra salt and pepper as needed. For a thicker soup, simmer longer; for a thinner soup, add more broth or milk.
-
Ladle into bowls, garnish with chopped parsley or chives, and serve warm with crusty bread or a salad.
Notes
-
Yukon Gold potatoes give a naturally creamy texture, while Russet potatoes create a fluffier soup.
-
The roasted garlic adds depth and sweetness—don’t skip this step.
-
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop, adding broth or milk if needed.
-
For a vegan option, use vegetable broth, non-dairy milk, and skip the butter.
-
Try adding roasted carrots or cauliflower for extra flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
