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Creamy Garlic Potato Soup

Creamy garlic potato soup made silky with an immersion blender and roasted garlic. Roasting one garlic head adds deep, mellow flavor, while heavy cream creates a smooth, golden texture.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Vegetables and aromatics
  • 3 lb Yukon gold potatoes
  • 1 garlic Roast one head; cool, then squeeze cloves.
  • 1 garlic Use a second head; mince raw cloves for the base.
  • 1 onion Dice for sautéing.
Soup base and seasoning
  • 4 cup chicken broth
  • 2 cup heavy cream
  • 3 tbsp unsalted butter
  • 1 tbsp olive oil For roasting garlic and drizzling.
  • 1 tsp salt
  • 0.5 tsp white pepper
  • 0.25 tsp nutmeg
Serving
  • 1 croutons For topping; amount to taste.
  • 1 chives For topping; amount to taste.

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Roast garlic
  1. Preheat to 400F and cut the top off one garlic head, drizzle with olive oil, then wrap tightly in foil.
  2. Roast at 400F for 40 minutes, then cool until warm-safe and squeeze the cloves into a bowl.
Build the soup
  1. Mince the raw garlic cloves from the second garlic head.
  2. In a large pot, melt the butter over medium heat, then sauté the diced onion and raw garlic for 5 minutes.
  3. Add chicken broth and cubed potatoes, then simmer for 20-25 minutes until the potatoes are very tender and easily pierced.
Blend and finish
  1. Blend completely smooth with an immersion blender, stopping to scrape the pot sides as needed.
  2. Squeeze the roasted garlic into the soup and blend again, then stir in the heavy cream until the soup turns silky.
  3. Season with salt, white pepper, and nutmeg, then serve with croutons and chives on top.

Notes

For extra-silky texture, blend until no potato bits remain before adding the roasted garlic and cream. Store in the refrigerator up to 4 days; rewarm gently over low heat to avoid breaking. Freezing is not recommended due to cream texture changes. For a dairy-light option, substitute half-and-half for heavy cream (the soup will be slightly less rich but still creamy).