Creamy Roasted Garlic Potato Soup (GF | Vegan Optional)

This roasted garlic potato soup combines three whole heads of roasted caramelized garlic with potatoes and (optionally) mushrooms in a fragrant vegetable broth and then blended until smooth, velvety, and creamy. The results are a cozy, comforting, and hearty winter-ready soup!

Yes, you read that right, there are three whole heads of garlic in this roasted garlic potato soup – but before you start worrying for my sanity (and tastebuds), stick with me for a moment. While raw garlic certainly packs a potent punch, roasted garlic is another story – this roasted garlic soup relies on the caramelized roasted garlic heads for a sweeter, creamier, mellowed, slightly nutty flavor that’s out of this world. When combined with potatoes, mushrooms (optional), and even cream (also optional), this soup is packed with flavor without overwhelming with garlic.

Instead, this garlic soup recipe is hearty and wholesome with the combination of roasted garlic, shallots, potato, and mushrooms with added umami. It’s a super-duper comfort food must try! Plus, as usual, this recipe is also super versatile. Feel free to omit the mushrooms or cream, swap out the herbs used, and more! Even better, this creamy garlic soup recipe is super meal-prep friendly; if anything, I encourage you to make this soup a day in advance – it tastes even better the next day!

Once prepared, enjoy the roasted garlic potato soup as an appetizer/amuse-bouche or main and serve alone or alongside bread or a side salad. I also love keeping some stored in my freezer for times I’m feeling a little under the weather. This wholesome, comforting garlicky potato mushroom soup helps perk me up!

Looking for more ways to appreciate garlic today? Why not try this roasted garlic bread, honey-fermented garlic, garlic and chili-infused honey, pickled garlic (plain and spicy), or garlic white bean dip!

The Ingredients

• Garlic: and lots of it! This roasted garlic soup definitely doesn’t go easy on the garlic, and neither should you!
• Potatoes: I recommend using starchy potatoes for this blended soup – like Russet, Yukon Gold (which works well for chunky or smooth soup), or Fingerling. If you’d prefer a chunkier soup with un-blended potato chunks, then go for waxy potatoes.
• Mushrooms: (optional) you can use one of several types of mushroom for this garlic mushroom soup: baby Bella, button, baby portobello, shiitake, etc. You could also use dried mushrooms (rehydrate them first) OR omit them entirely.
• Shallots: you can use shallots or regular onions. I don’t recommend red onions for this recipe.
• Vegetable stock: I use homemade vegetable stock, though chicken broth would work if preferred. Adjust the amount of salt based on how salty your broth is.
• Cream: (optional) for a super creamy garlic soup recipe, add double/heavy cream (or whipping cream). Use dairy or dairy-free (i.e. coconut cream/cashew cream).
• Thyme: you can use fresh or dried thyme. If using dried, then use half the amount.
• Black Pepper: to taste. Also, I didn’t add any extra salt on top of the already salted vegetable stock. However, feel free to salt to taste.

Optional Add-ins and Recipe Variations

• Parmesan: parmesan can be added to the creamy garlic soup or used as a garnish. Feel free to use some nutritional yeast for a vegan garlic soup.
• Herbs/Spices: there are several options you could pair with this roasted garlic potato soup, including paprika, coriander, Italian seasoning, basil, sage, mint, etc. You could also use fresh herbs like parsley, chives, or scallions (green onion).
• Spice: if you’d prefer the garlicky potato mushroom soup to have a kick of heat, you could add a little chili sauce, chili paste, or chili/cayenne powder to the soup. Alternatively, garnish with a pinch of pepper flakes or chili oil (the latter two are my preferred option as guests can then choose if and how much to use).
• Spinach: spinach (added in the last step) can help to add extra nutrients to this wholesome soup.
• Protein: if you eat meat, this soup pairs well with some leftover chicken, ham, or sauteed bacon or sausage (Jamon/chorizo). If vegan, you could add vegan bacon or spicy sausage for a vegan garlic soup.
• Bread: for a traditional garlic soup, leftover bread is added to the broth. But, since this version uses potatoes, I usually don’t add bread. However, feel free to swap out the spuds for some (fresh or) day-old bread (white or whole grain, though the latter will add more “grainy” texture and flavor) cut into rough chunks and simmered in the broth for 10-15 minutes before blending. Alternatively, you could also garnish the soup with some homemade garlic croutons.
• Acid: a large splash of white wine, balsamic vinegar, sherry, or lemon (see below) is a fantastic way to add depth and balance of flavors.
• Lemon: you can serve the soup with lemon wedges for extra “brightness” to the flavor of the roasted garlic potato mushroom soup.

How to Make Garlic Soup?

Step 1: Roast the garlic

First, chop the garlic heads in half, brushing the exposed garlic with a little oil. Then cover with foil (or parchment paper) – try not to touch it to the surface of the garlic as it may stick. Alternatively, you can place all the garlic in an oven-safe dish or pan and cover that with foil.

Then transfer the garlic onto a baking tray and roast in a pre-heated oven at 400°F/200ºC. Roast for about 30 minutes (up to 45, depending on the size of the heads and your particular oven). When ready, the garlic should be tender, caramelized, and lightly golden.

If you’d like the roasted garlic to caramelize further and become darker, remove the foil/parchment at the end, reduce the heat to 350ºF/175ºC and cook for a further 5-10 minutes until your desired results.

Then, remove the garlic from the oven and allow it to cool down until you’re able to handle the heat, then gently squeeze the garlic cloves from the head. They should pop out easily.

Step 2: Prepare the remaining vegetables

First, rinse and peel the potatoes. Then dice into small pieces (the smaller, the better for a faster cooking time. I recommend 1-inch cubes).

At the same time, use a slightly damp paper towel to clean the mushrooms (if you’re using them) and roughly chop them into smaller pieces.

Lastly, peel and finely dice the scallions.

Step 3: Pan-fry the ingredients

Add the oil to a large skillet (frying pan) over medium heat. Once hot, add the scallions and thyme for 4-5 minutes until the onion is translucent. Stir often to avoid browning.

Next, add the potatoes and cook for 15 minutes, or until tender. The time will vary based on how finely you diced the potato.

Add the mushrooms and black pepper and sauté for a further 6-7 minutes, stirring often.

Then, add the vegetable stock and roasted garlic, continuing to cook for just a few more minutes to allow all the flavors to meld.

Finally, it’s time to blend the roasted garlic soup. Use an immersion blender or regular blender to process into your desired texture. Then add the cream (if using). Taste the soup and adjust the salt/pepper if needed – then serve and enjoy!

You can optionally garnish the soup with some fresh herbs (like parsley), a swirl of sour cream, croutons, crispy onions, or even a drizzle of olive oil (or chili oil).

How to Store 

Make ahead: You can prepare the roasted garlic up to 3 days in advance. Alternatively, make the entire soup in advance – if anything, it tastes even better on day two!

Storing: Store any leftovers of the garlicky potato mushroom soup in an airtight container in the fridge for between 3-4 days.

Freezing: I haven’t tried to freeze this soup. If you do want to, I recommend omitting the cream until thawed and freezing the pureed version for the best textural results after thawing. To freeze, transfer to an airtight container or Ziplock bag and freeze for up to 3 months.

Reheating: You can reheat the roasted garlic soup either in the microwave or on the stovetop until piping hot.

Recipe Notes and Top Tips

• Save the veggie scraps: You can use the potato peelings to make potato skin chips (delicious and healthy!). Meanwhile, the onion ends could be added to a bag in the freezer to save up scraps for homemade vegetable stock.
• Savor the leftovers: As with most soups, this roasted garlic potato soup is even better on day two after the ingredients have had even more time to ‘meld’ and develop. So I definitely recommend saving some for leftovers!
• For a chunky soup: Make sure to use waxy potatoes or an all-purpose option like Yukon Gold (that will hold their shape in the soup). I like to remove the cooked potato from the pan and add the shallots, garlic, and some vegetable broth to a blender to process until smooth but keep the mushrooms (if using) and potatoes whole in the broth. Add the cream directly to the broth before or after blending.
• Experiment with this adaptable soup: You can omit the potato and mushrooms for a simple garlic soup, omit the mushrooms for a creamy garlic potato soup, or even omit the potatoes for an umami-rich mushroom garlic soup. On top of that, I’ve also included a long list of optional recipe add-ins
• For an oil-free version: You could use a little water or stock to help sauté the ingredients for this garlicky potato mushroom soup.
• Adjust the garlic: If you’re worried about how garlicky this creamy garlic soup will be, I recommend roasting all the garlic then adding it incrementally to the soup when blending. If you end up with any leftovers, check here for a list of uses for roasted garlic.

More Warming Soup Recipes

• Cream Of Mushroom Soup (GF, Vegan optional)
• One-Pot Turmeric, Ginger & Pumpkin Immune Boosting Soup
• Japanese-inspired Ramen Noodle Soup (easily adapted to vegan)
• Ginger Butternut Squash Soup with Coconut Milk (GF | Vegan)
• The Best Cream of Asparagus Soup

If you try this roasted garlic potato soup recipe, I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!