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Creamy Garlic Potato Soup

Creamy garlic potato soup made silky smooth with roasted garlic. Yukon gold potatoes simmer until tender, then blended until creamy with a rich heavy-cream finish.
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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: 570
Ingredients Equipment Method Notes

Ingredients
  

Potatoes, garlic, and aromatics
  • 3 lb Yukon gold potatoes
  • 1 whole head garlic
  • 1 whole head garlic
  • 1 onion
  • 4 cup chicken broth
Creamy base
  • 2 cup heavy cream
  • 3 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp white pepper
  • 0.25 tsp nutmeg
For serving
  • 1 Croutons
  • 1 chives

Equipment

  • 1 Dutch oven

Method
 

Roast the garlic
  1. Cut the top off 1 whole head of garlic, drizzle with olive oil, and wrap in foil.
  2. Roast the wrapped garlic at 400F for 40 minutes, then cool and squeeze out the cloves.
Build the soup
  1. Mince the raw garlic cloves from the second whole head.
  2. Melt the unsalted butter in a large pot, then sauté the onion and raw garlic for 5 minutes.
  3. Add the chicken broth and Yukon gold potatoes, then simmer for 20-25 minutes until the potatoes are very tender.
  4. Blend completely smooth with an immersion blender.
  5. Squeeze the roasted garlic into the soup and blend again.
  6. Stir in the heavy cream.
Season and serve
  1. Season with salt, white pepper, and nutmeg.
  2. Serve immediately with croutons and chives on top.

Notes

For the smoothest texture, blend in batches if your pot is small, and avoid over-blending after adding cream if you want a thicker mouthfeel. Store leftovers in the refrigerator for up to 4 days; reheat gently over low heat and whisk or stir to restore silkiness. Freezing is not recommended because the cream can split when thawed. For a lighter option, replace heavy cream with half-and-half for a slightly thinner, less rich soup.