Roasted Garlic and Potato Soup

    1 hour 5 min

    This pureed potato soup is hearty and delicious. It's the perfect winter soup to be enjoyed anytime of the year. Roasted garlic is blended with potatoes in a creamy soup base. Enjoy with crusty fresh bread, if desired.

    90 people made this

    Serves: 6 

    • 6 potatoes, peeled and cut into 2.5cm pieces
    • 2 tablespoons olive oil, divided
    • 1/2 teaspoon ground black pepper
    • 1 onion, chopped
    • 6 cloves garlic, peeled
    • 750ml chicken stock
    • 250ml water
    • 250ml full fat milk
    • salt to taste

    Prep:15min  ›  Cook:50min  ›  Ready in:1hr5min 

    1. Preheat oven to 220 C / Gas 7.
    2. Place potatoes in a shallow roasting tin and drizzle with 1 tablespoon olive oil. Sprinkle with pepper; stir to coat. Bake for 25 minutes or until potatoes are browned. Reserve 200g of roasted potatoes.
    3. In a 3 litre saucepan heat remaining oil; saute onions for 5 minutes. Add potatoes and garlic and stir in stock and water. Bring to the boil, reduce heat and simmer, uncovered, for 20 minutes.
    4. Spoon half of stock mixture into a liquidiser; blend until nearly smooth. Repeat with remaining mixture; return all to pot. Stir in milk and season with salt to taste. Ladle into bowls and top with reserved roasted potatoes.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (48)


    This is always my goto recipe - easy to adapt - but delicious as is - don't forget your crusty loaf and enjoy.  -  07 Feb 2017


    This was some great soup! Just one note; The recipe says to add the garlic cloves to the pot....should they be roasted with the potatoes? I roasted them and the soup was delicious!  -  19 Feb 2002  (Review from Allrecipes US | Canada)


    Thought this was was really good. I think it would be even better the longer it sat but it didn't have time to sit very long before it was all gone. Even my son the picky eater ate 2 bowls. Personally i didnt put it in a blender til smooth. I used a potato masher, left everything in the pot and mashed it up some in the pot. I used larger chunks of potato so i was able to just mash those up into smaller ones. Topped it off with light cheddar, bacon bits and chives. I didnt hold any of the potatos back in reserve. I didnt even use any oil as it said to do so i could cut the fat count down further. Great recipe and great base for other things. Thanks.  -  09 Nov 2007  (Review from Allrecipes US | Canada)