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Creamy Garlic Potato Soup

Creamy garlic potato soup with roasted garlic and an immersion-blend finish for a silky, smooth texture. Simmer tender Yukon Gold potatoes, blend until completely smooth, then stir in heavy cream and season to taste.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb Yukon gold potatoes Peel and cube.
Garlic
  • 2 whole heads garlic Use 1 head roasted and 1 head raw for the base.
Soup base
  • 1 onion Dice.
  • 4 cup chicken broth
  • 3 tbsp unsalted butter
  • 1 tbsp olive oil For roasting garlic.
Creamy finish
  • 2 cup heavy cream
  • 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. Cut the top off one garlic head, drizzle with olive oil, and wrap in foil. Roast at 400F for 40 minutes, then cool and squeeze out the cloves.
Cook the soup base
  1. Mince the raw garlic cloves from the second head. Keep them ready for the sauté step.
  2. Melt the butter in a large pot and sauté the onion and raw garlic for 5 minutes. Cook until fragrant and softened.
  3. Add the chicken broth and cubed Yukon Gold potatoes to the pot. Simmer for 20-25 minutes until the potatoes are very tender.
Blend and finish
  1. Blend the soup completely smooth with an immersion blender. Blend until no potato chunks remain.
  2. Squeeze the roasted garlic into the soup and blend again, then stir in the heavy cream. Heat gently just to combine and keep the texture silky.
  3. Season with salt, white pepper, and nutmeg, then serve. Top each bowl with croutons and chives.

Notes

Pro tip: blend while the soup is hot but not boiling hard to keep it extra smooth. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove, adding a splash of broth if it thickens. Freezing is not recommended because cream-based soups can grain after thawing. For a lighter option, substitute half-and-half for the heavy cream and expect a slightly thinner texture.