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Creamy Garlic Potato Soup

Creamy garlic potato soup with roasted garlic and an immersion-blender finish for a silky, smooth texture. Simmered potatoes melt into the broth, then heavy cream makes it rich and golden.
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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: 515
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb Yukon gold potatoes peeled and cubed
Garlic
  • 2 whole heads garlic 1 roasted and 1 raw for the base
Onion
  • 1 onion diced
Broth and cream
  • 4 cup chicken broth
  • 2 cup heavy cream
Fats and seasonings
  • 3 tbsp unsalted butter
  • 1 tbsp olive oil for roasting garlic
  • 1 tsp salt
  • 0.5 tsp white pepper
  • 0.25 tsp nutmeg
Serving
  • 1 Croutons for serving
  • 1 chives for serving

Equipment

  • 1 Dutch oven

Method
 

Roast the garlic
  1. Preheat oven to 400F. Cut the top off one whole head of garlic, drizzle with olive oil, wrap in foil, and roast for 40 minutes.
  2. Cool the roasted garlic until handleable. Squeeze the roasted garlic cloves out of the head into a small bowl.
Build the soup
  1. Mince the raw garlic cloves from the second whole head of garlic. Set them aside so they’re ready for sautéing.
  2. Melt the unsalted butter in a large pot over medium heat. Sauté the diced onion and minced raw garlic for 5 minutes, until fragrant.
  3. Pour in the chicken broth and add the cubed Yukon gold potatoes. Bring to a simmer and cook for 20-25 minutes, until the potatoes are very tender.
Blend, season, and serve
  1. Blend the soup completely smooth with an immersion blender. Stop when there are no visible potato chunks.
  2. Stir in the squeezed roasted garlic and blend again. Blend just until incorporated for a uniform texture.
  3. Stir in the heavy cream and warm gently. Keep it hot but avoid boiling so the soup stays silky.
  4. Season with salt, white pepper, and nutmeg. Taste and adjust as needed, then serve topped with croutons and chives.

Notes

For extra-silky texture, blend the soup while it’s hot and add the heavy cream after the second blend. Refrigerate leftovers in an airtight container for up to 4 days; freeze for up to 2 months, then reheat gently and whisk or blend briefly to restore smoothness. For a lighter option, use half-and-half in place of heavy cream (the soup will be a bit less rich but still creamy).