Name: Garlic Herb Roasted Potato Soup Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
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

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

Scale

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

Cook Mode Prevent your screen from going dark

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