Description

This comforting Roasted Garlic Potato Soup features perfectly roasted garlic, tender russet potatoes, and a creamy base enriched with half and half and sour cream. With fragrant Herbes de Provence and a touch of white pepper, the soup delivers a velvety texture and rich flavor, topped with fresh chives for a delightful garnish. Ideal for chilly days or whenever you crave a warm, satisfying bowl.

Ingredients

Roasted Garlic

3 whole heads garlic, plus 2 cloves pressed through garlic press, divided use
Olive oil, for drizzling
Salt, to taste
Black pepper, to taste

Soup Base

2 tablespoons unsalted butter or ghee
1 large white onion, diced
1/4 teaspoon ground white pepper
1 teaspoon Herbes de Provence
6 medium russet potatoes, peeled and cubed (roughly 2 1/2 pounds)
4 cups chicken stock or vegetable stock

Finish & Garnish

1 cup half and half
1/4 cup sour cream
Chives, minced for garnish

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Instructions

Preparation: Gather and prepare all ingredients as listed, peeling and cubing potatoes, dicing onion, and separating garlic as needed to have everything ready for use.
Roast Garlic: Preheat oven to 400°F (200°C). Cut the tops off the three whole heads of garlic, drizzle with olive oil, and sprinkle with salt and black pepper. Wrap each head tightly in foil and roast for 45 minutes until softened. Let cool enough to handle, then squeeze the roasted cloves out of their skins and set aside.
Sauté Onion and Spices: Heat a large pot over medium-high heat. Add butter and 2 to 3 tablespoons of olive oil. Once melted, add diced onion, a pinch of salt and black pepper, ground white pepper, and Herbes de Provence. Sauté for 3 to 4 minutes until the onion becomes translucent and fragrant.
Add Garlic: Stir in the two pressed fresh garlic cloves along with the reserved roasted garlic cloves, distributing their rich flavor evenly in the pot.
Add Potatoes and Stock: Add the peeled and cubed potatoes to the pot, then pour in the chicken or vegetable stock. Stir to combine all ingredients thoroughly.
Simmer: Bring the mixture to a boil, then cover and reduce heat to maintain a simmer. Cook for 25 to 30 minutes or until potatoes are tender enough to be easily pierced with a fork.
Blend Soup: Turn off the heat and use an immersion blender directly in the pot to puree the soup until silky smooth. Alternatively, carefully transfer soup in batches to a countertop blender to blend.
Add Cream and Sour Cream: Stir in the half and half and sour cream, then blend again with the immersion blender until the soup is fully incorporated and has a creamy, velvety texture.
Season and Serve: Taste and adjust seasoning with additional salt and pepper if needed. Serve the soup hot, garnished with minced chives and optionally, buttery croutons.

Notes

For a vegetarian version, use vegetable stock instead of chicken stock.
Russet potatoes work best for their starchy, creamy texture but Yukon Gold can be substituted.
If you don’t have an immersion blender, cool the soup slightly before blending in batches in a regular blender to avoid splatters.
To enhance flavor, roast the garlic up to a day ahead and store refrigerated.
For a dairy-free option, substitute half and half and sour cream with coconut milk or cashew cream.

Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Category: Soup
Method: Roasting and Stovetop
Cuisine: American