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!
Chop the garlic heads in half, brushing the exposed garlic with a little oil. 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.
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.
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
Rinse and peel the potatoes. Then dice into small pieces (the smaller, the better for a faster cooking time. I recommend 1-inch cubes).
Use a slightly damp paper towel to clean the mushrooms (if you're using them) and roughly chop them into smaller pieces.
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.
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.
Add the vegetable stock and roasted garlic, continuing to cook for just a few more minutes to allow all the flavors to meld.
Finally, 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.
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 below.
For an oil-free version: you could use a little water or stock to help sauté the ingredients.
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.
Optional add-ins and recipe variations:
Parmesan: parmesan can be added to the 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 soup, including paprika, coriander, Italian seasoning, basil, sage, mint, etc. You could also use fresh herbs like parsley, chives, or scallions.
Spice: if you’d prefer the garlicky potato soup to have a kick of heat, you could add a little chili sauce/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.
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.
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.
Check the blog post for more helpful tips and serving suggestions!