Roasted Garlic Potato Soup
Prep Time 15 minutes Cook Time 45 minutes Total Time 1 hour Description
This Roasted Garlic Potato Soup Recipe is the ultimate comfort food, featuring a creamy, velvety texture and a rich, savory flavor. Made with roasted garlic, caramelized shallots, and tender potatoes, every spoonful is packed with warmth and goodness. Topped with crispy homemade chili crisp croutons for an added kick and crunch, this soup is a hearty and satisfying meal perfect for any occasion. Whether you’re serving it as a main dish or a starter, this recipe is sure to impress and become a family favorite.
Ingredients
- 3 heads of garlic
- 2 shallots
- 4 large potatoes, cut into small chunks
- 1 cup cauliflower florets
- Few sprigs of thyme, minced
- Generous drizzle of olive oil
- 5 cups chicken broth
- 1 cup heavy cream
- 1 loaf of bread (French or baguette), cut into cubes
- 3 chili crisp
- Parmesan cheese, for topping
- Chives, for topping
- Salt and pepper, to taste
- Pinch of red pepper flakes
- 1 Italian seasoning
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Instructions
- Roast vegetables: Preheat oven to 400°F (200°C). Cut the top off garlic bulbs and shallots. Spread potatoes, cauliflower, garlic, and shallots on a baking sheet. Drizzle with olive oil and season with salt, pepper, red pepper flakes, and thyme. Roast for 30-35 minutes, or until potatoes are tender
- Make soup: Transfer roasted vegetables to a pot. Squeeze out the garlic and shallots. Add chicken broth and simmer. Blend with an immersion blender or a regular blender until smooth
- Add cream and seasoning: Stir in heavy cream and Italian seasoning. Season with salt and pepper to taste. Cover and keep warm over low heat.
- Make croutons: Toss bread cubes with chili crisp. Broil in the oven for 4-5 minutes, or until golden brown and crispy.
- Serve: Ladle soup into bowls. Top with chives, Parmesan cheese, and chili crisp croutons.