I don’t think I ever had potato soup growing up, unless you count chowders. But in the last couple years, potato soup has become my go-to whenever I want something easy, cheap and comforting.
All potato soups follow the same basic recipe: Peel and boil potatoes, cook onions and garlic in oil, then add some stock and cooked potatoes. Stir (or blend for smooth soup), and then add milk, salt and pepper.
It’s simple, and it’s delicious by itself or as a side with pork chops, stuffed squash, or salad. This garlicky potato soup in particular was inspired by a two-week bout of sickness. My immune system was destroyed, it was starting to get cold outside and I wanted the warmth of soup with the healing properties of garlic, if any exist.
Also, I just love garlic, especially roasted. And roasted garlic with potatoes? Name a better duo. Oven-roasted garlic is so easy and with this recipe, the garlic roasts while the potatoes boil. I originally made this with just one head of garlic, but it really needs three for the subtle roasted flavor to come through.
As with any potato soup, the real stars are the garnishes. I opted for a smoky cheddar cheese, fried onions (gotta have that crunch) and parsley. It was perfect – my only recommendation? Slurp it down with a dark beer.
Roasted Garlic Potato Soup
For the soup
- 3 heads garlic, outer layers of paper removed
- 2 tablespoons olive oil
- 2 pounds russet potatoes, about 5 potatoes, peeled and cut into 2-inch chunks
- 1 tablespoon butter
- 1 cup onion, roughly chopped
- ½ cup white wine
- ½ teaspoon salt
- ¼ teaspoon white pepper
- 3 cups chicken or vegetable stock
- 1 teaspoon saffron or paprika
- ½ cup whole milk
- Squeeze of lemon juice (optional)
- Salt and white pepper to taste
For the garnish
- ¼ cup canola or other neutral oil
- 1 yellow onion, halved and sliced thin
- Cheddar or gruyere (or a mix!)
- Preheat oven to 400ºF. Chop tops off of garlic heads, drizzle each with one tablespoon olive oil and wrap separately in foil. Place on middle rack and roast about 45 minutes, or until cloves in the center of the bulbs are golden-brown and soft. Set aside to cool.
- Meanwhile, place potatoes in large stockpot and fill three-quarters of the way full with cool water. Salt water generously, cover and bring to boil. Cook potatoes until fork-tender, about 15 minutes. Drain potatoes and set aside.
- In same stockpot, heat butter over medium and add onion. Cook about three minutes, until onion is tender. Now, squeeze all the roasted garlic from the bulbs, straight into the pot. Add wine, salt and pepper and stir to incorporate. Add chicken stock and potatoes and bring to a boil.
- Now, use an immersion blender to smooth the soup. Or pour soup into a heat-safe blender and blend until soup has reached desired consistency.
- Return soup to stockpot and add milk, saffron and a squeeze of lemon. Taste soup and add more salt and/or pepper if needed.
- Now, fry the onions for the garnish: Heat oil in small saute pan over medium-high. When oil is hot, add onions. Stir occasionally, cooking until onions are golden brown, about five minutes. Transfer to paper-towel lined plate with slotted spoon.
- Ladle soup into bowls and top with fried onions, cheese and parsley.